Asiri Punchihewa

Twice Layered Almond Cherry Cake

Recipe by Monika Ederer & Tino Passano of Mudbrick Vineyard – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

First Layer:
300g butter
300g sugar
300g egg
320g ground almonds
105g flour
30g freeze driend berry cherry powder

Second Layer:
300g egg white
265g sugar
30g flour
225g ground almonds

Cherry Gel:
500g dry cherries
150ml spring water
2 bags Dilmah Rose with French Vanilla Tea

To Plate:
200ml Crème fraiche
30ml Amaretto

First Layer:
Cream butter and suger together. Slowly add the eggs one by one.
Lastly fold in the flour, cherry powder and almonds.

Second Layer:
Start by making a meringue with the egg white and sugar.
Fold in the ground almonds and flour. Bake at 180 C.

Cherry Gel:
Bring cold spring water to the boil; pour over the tea bags, stirring regularly to infuse for 5 minutes.
Poor the tea straight after brewing over the dry cherries. Infuse for 1 hour.

To Plate:
Blend Amaretto and crème fraiche with a food processor and use to decorate.
To finish, sprinkle with Amaretti crumbs.

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