1 cup water
125 grams of butter
1 cup cake flour
Allow water, butter to boil in a saucepan.
Remove from heat add sift in the cake flour and mix.
Carry on mixing over a very low heat until paste forms a ball and the sides of the saucepan are clean.
Place ball in a mixing bowl and allow to cool for 10 minutes.
Once cool beat in the eggs one at a time, blending well after each addition. You may use an electric beater to beat the eggs into the dough.
Pipe 3 circles the size of a dinner plate onto parchment paper. Draw your circle outline in pencil and pipe with a piping nozzle inserted in zip lock bag. In a pan roast 1/4 cup flaked almonds until brown. Sprinkle over cake before baking for 35 mins on 200 C. Remove and let cool completely before filling. When cake is cooled use a serrated knife and cut horizontally through the cake to remove top, fill with Woollies choc mousse and whipped cream. Then place your top back onto the filling. Decorate with fresh cherries and cream and sprinkle with icing sugar.
Recipe adapted from Fatima Sydows recipe.
Baked by Gail Haselsteiner