Name: Gateau de Levisto
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 20
Ingredients: 3 cup plain flour; 2 cup sugar; 2 tsp bicarbonate of soda; 4 egg; 400 g sour cream; 900 g thick vanilla custard; 1 cup thick vanilla custard *extra; 30 ml brandy; 680 g pitted morello sour cherries; 2 tbs cocoa; 4 tbs cocoa; 6 tbs milk; 6 tbs sugar; 200 g unsalted butter

by Rinx Last updated on 07/10/2019

A chocolate and vanilla based sponge cake, fused with custard, brandy and morello cherries. You can halve the ingredients to make less, of course, however this is a great cake and can be enjoyed over several days. Ideally it should be prepared the day before you wish to serve it, or the morning of, in order for the cake to set properly in the fridge. - Rinx

Ingredients

3 cup plain flour
2 cup sugar
2 tsp bicarbonate of soda
4 egg
400 g sour cream
900 g thick vanilla custard
1 cup thick vanilla custard *extra
30 ml brandy
680 g pitted morello sour cherries
2 tbs cocoa

Chocolate Icing

4 tbs cocoa
6 tbs milk
6 tbs sugar
200 g unsalted butter

Method

Step 1

Preheat an oven to 180C. Prepare two medium to large baking dishes (approximately 35cm x 25xm) by lining them with baking paper.
Step 2

Sift plain flour, sugar and bicarbonate of soda into a large mixing bowl.
Step 3

Add eggs and sour cream. Mix ingredients together until a smooth consistency is reached (using a mixer or by hand with a whisk).
Step 4

Pour half of the cake mixture into one of the baking dishes. Spread the cake mixture evenly around the dish, however you don't need to worry about reaching the corners or being too neat.
Step 5

Add 2 tablespoons of cocoa to the remaining cake mixture in the bowl. Thoroughly and evenly mix the cocoa into the remaining cake mixture (using a mixer or by hand with a whisk).
Step 6

Pour the chocolate cake mixture into the second baking dish. Make sure this mixture is evenly spread as it will be the base of your cake.
Step 7

Place both baking dishes in oven to bake for approximately 20-25 minutes.
Step 8

Once baked, remove the baking dishes from the oven and allow to cool. Once cooled, remove the plain (no cocoa) cake from its dish and place it on a cutting surface. Cut the cake into small bite-sized squares (approximately 2cm x 2cm). Place the plain cake squares into a mixing bowl.
Step 9

Remove the chocolate cake base from its dish and place it on a cutting surface. Using a bread knife, slice the cake in half horizontally so that you will create two cake bases.
Step 10

Place the two chocolate cake bases into the two baking trays, or alternatively straight into cake containers. There is no need to grease or line with baking paper.
Step 11

Open the jar of cherries and pour the juice into a container. Add the brandy (to taste, but not too much) into the cherry juice. Using a spoon, evenly sprinkle the cherry and brandy juice over the chocolate cake bases and allow the juice to soak into the cake base.
Step 12

Spread approximately 450 grams (about half the container) of thick vanilla custard between the two chocolate cake bases, creating an even layer of custard.
Step 13

Pour the remaining 450 grams (about half the container) of custard into the mixing bowl with the plain cake squares. Mix the custard into the squares well so they are evenly coated.
Step 14

Evenly spread half of the morello cherries over the top of the custard layer on the chocolate cake bases.
Step 15

Evenly spread the custard covered plain cake squares on top of the chocolate cake bases.
Step 16

Evenly spread the remaining half of the morello cherries over the top of the plain cake squares.
Step 17

Cover the cakes with glad wrap or a lid and place in the fridge to set (30-60 minutes). While the cakes are setting, you can prepare the chocolate icing.
Step 18

To make the chocolate icing, melt unsalted butter in a saucepan. Add cocoa, milk and sugar to the saucepan and mix together over a low heat until a smooth consistency is reached.
Step 19

Place icing mixture in a cool area or in the fridge. Allow it to cool and thicken.
Step 20

Remove the cakes from the fridge and drizzle the chocolate icing over the top of the cakes. You don't need a complete covering, a squiggly pattern is the way to go! You're all finished. Place the cake back in the fridge until it is ready to eat.
Step 21

Serve warm or cold on its own, with a drizzle of custard or vanilla ice cream.

Equipment

2 baking dish
1 saucepan
1 electric mixer

Recipe Notes

from Australia’s Best Recipes team

If the icing separates while mixing it, the butter is too hot. Cool the mixture completely and then whisk it on a low heat until it reaches a runny consistency. I used Pauls Double Think French Vanilla Custard.