This cake is made with my favourite Genoise Sponge. It never lets me down. It’s always light and fluffy, rising beautifully. I have always had a weakness for cherries, pistachios and white chocolate and together in a cake it’s perfection to me.
For this cake you need to allow plenty of time for the filling to chill so I would recommend starting this the day before you want to serve it.
Cherry & Pistachio Torte
For the Cherry Filling
6 sheets of leaf gelatine, soaked
600g frozen cherries, defrosted
250ml cherry juice
50g caster sugar
50ml cherry liqueur
For the Genoise Sponge
130g caster sugar
110g plain flour
20g butter, melted
For the Pistachio Mousse
5 sheets of leaf gelatine, soaked
100g white chocolate
90g caster sugar
5 tbsp almond liqueur
160g ground pistachios
500ml double cream
For the white chocolate Ganache
350g white chocolate, broken into pieces
120ml double cream
100ml double cream
20g caster sugar
½ tsp vanilla extract
12 glacé cherries
To make the cherry filling, line a 21cm baking tin with cling film. Place the cherries, cherry juice and sugar into a saucepan and gently heat until simmering and the sugar has dissolved. Remove from the heat and stir in the cherry liqueur and the squeezed out gelatine. Stir until the gelatine has dissolved then pour the mixture into the prepared tin. Freeze for at least two hours.
For the Genoise sponge, preheat the oven to 180C/160C fan. Grease and base line one 23cm spring form.
In the bowl of your stand mixer and with the whisk attached, whisk the eggs until pale and frothy. Slowly add the sugar and beat until the mixture is thick and has trebled in size.
In a separate bowl, sift together the flour and cornflour. Working in thirds and with a large metal spoon, carefully fold the flours into the egg mixture using a cut and lift motion until all the flour has been incorporated then fold in the butter.
Pour the mixture into the prepared tin and bake in the preheated oven for 25- 30 minutes until a skewer inserted into the middle comes out clean.
Remove the cake from the oven and leave to cool in the tin for 10 minutes before turning it out onto a wire cooling rack, removing the baking parchment, to cool completely. Once the cake has completely cooled, slice the cake in half horizontally.
To make the pistachio mousse, place the chocolate into a heatproof bowl and place over a saucepan of gently simmering water, being careful not to let the bowl touch the water. As soon as the chocolate has melted remove the bowl from the heat and set aside.
In a large heatproof bowl, over a saucepan of gently simmering water, beat the eggs, sugar and almond liqueur with an electric hand whisk, again being careful not to let the bowl touch the water, for 10 minutes until thick and creamy. Add the melted chocolate and stir until incorporated. Add the squeezed out gelatine and stir until dissolved. Remove the bowl from the heat and gently fold in the ground pistachios. Refrigerate until the mixture begins to set.
In a large bowl beat the cream until soft peaks form. Working in thirds, fold the cream into the pistachio mixture.
Place the bottom sponge onto a serving dish and enclose with the spring form ring. Spread 2/3 of the pistachio mousse over the sponge. Remove the cherry filling from the freezer and lightly press into the center of the pistachio mousse. Spread the remaining mousse over the cherries and top with the left over sponge, pressing down lightly. Refrigerate for a minimum of 4 hours.
To make the chocolate ganache, heat the cream in a small saucepan until just simmering. Remove the saucepan from the heat and add the chocolate. Stir until melted and smooth, then stir in the butter until incorporated. Place in the fridge to chill. Once chilled, using your electric hand mixer, beat until light and fluffy. Spread the ganache over the top and sides of the cake.
In a bowl beat the cream, sugar and vanilla essence until thick enough to pipe. Pipe 12 rosettes onto the cake and top each with a glacé cherry.