Ingredients:

  • 1 ½ cups (180g) All-Purpose Flour
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon fine sea salt
  • ¾ cup (170g) Unsalted Butter, softened
  • 1 cup (200g) Granulated Sugar
  • 3 Large Eggs, room temperature
  • 1 teaspoon Almond Extract
  • 1 teaspoon Vanilla Extract
  • ½ cup (120ml) Whole Milk, room temperature
  • 3 cups (about 500g) Pitted Dark Sweet or Tart Cherries (Fresh or Frozen)
  • ½ cup (100g) Granulated Sugar (for compote)
  • 1 tablespoon fresh Lemon Juice
  • 1 tablespoon Cornstarch (Cornflour)
  • 2 tablespoons cold Water (for slurry)
  • 2 cups (480ml) Heavy Whipping Cream, very cold
  • ½ cup (60g) Powdered Sugar (Icing Sugar)
  • 1 teaspoon Vanilla Extract (for cream)
  • 1 teaspoon Unflavoured Gelatin Powder
  • 2 tablespoons cold Water (for blooming gelatin)

Instructions:

  1. PREP: Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
  2. Combine dry ingredients: Whisk together flour, baking powder, and salt in a bowl. Set aside.
  3. Cream the butter and sugar until pale and fluffy (3-5 minutes). Beat in eggs one at a time, followed by almond and vanilla extracts.
  4. Gently fold in the dry ingredients in three additions, alternating with the milk (starting and ending with dry). Mix just until combined.
  5. Bake for 40–45 minutes, or until a skewer inserted centrally comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  6. CHERRY COMPOTE: Combine cherries, sugar, and lemon juice in a saucepan over medium heat. Simmer gently until cherries soften (about 10 minutes).
  7. Create a slurry by whisking cornstarch and 2 tablespoons of cold water. Pour into simmering cherries, stirring constantly until the mixture thickens to a glossy sauce. Remove from heat and cool almost completely.
  8. SNOWDRIFT TOPPING: Bloom the gelatin by sprinkling it over 2 tablespoons of cold water. Let stand for 5 minutes, then heat gently until clear and liquid. Let cool slightly.
  9. Whip the heavy cream, powdered sugar, and vanilla until soft peaks form. With the mixer on low, slowly drizzle in the cooled liquid gelatin. Increase speed and whip until firm, medium-stiff peaks form.
  10. ASSEMBLY: Once the cake is completely cool, spread the cooled cherry compote evenly over the top of the sponge.
  11. Spoon or pipe the Snowdrift Topping over the cherries, creating soft peaks. Chill for at least 1 hour before slicing and serving.