FRIJE

Instructions

• 1.   Preheat the oven to 170°C (340°F).
  
  Prepare the sponge cake:
  
  Place a bowl over a saucepan of hot water to create a double boiler (at 40°C/104°F).
  Whisk the eggs and sugar together until they triple in volume.
  
  Sift the flour and cocoa together and gently fold them into the egg mixture using a spatula. Be careful not to deflate the mixture. Pour this batter into a round cake pan lined with parchment paper or greased and floured. Bake for 35 minutes.
  
  Remove from the pan and let the cake cool.
• 2.   Prepare the whipped cream:
  
  Beat the egg whites until stiff peaks form, then add the vanilla.
  Whisk the Greek yogurt, add the sugar, and gently fold in the beaten egg whites.
• 3.   Cut the cake into three layers.
• 4.   Place the first cake layer on a plate, soak it with syrup, add a layer of whipped cream and some cherries in syrup.
  Add the second layer, soak it, add another layer of whipped cream and cherries. Finish by placing the third cake layer and soaking it.
• 5.   Prepare the glaze:
  
  Melt the dark chocolate in a double boiler, then pour it over the cake while still warm. Decorate with whole cherries.
  
  Chill before serving.

Notes & Suggestions

• I make a cake for two servings using a 10 cm (4 inch) round cake ring.
  
  Pair the recipe with a traditional grandmother-style custard to use up the remaining egg yolks.

Nutritional information *