Tipsy Brandy Cake

For the brandy cake, preheat the oven to 180 degrees. Grease a cake tin. Whisk the eggs and sugar in a large bowl over a water bath until the mixture thickens.

Remove bowl from water bath and continue beating until mixture has cooled. Fold the flour and cocoa powder into the batter through a sieve.

Pour the batter into the mold and bake in the oven at 180 degrees for 15 to 20 minutes. Carefully remove from the pan and let cool. Cut the cake once and drizzle with the cognac and orange liqueur.

Whip the cream until stiff. Fold in the powdered sugar, almonds, cherries and chocolate.

Fill the brandy cake with the cream and refrigerate for 2 hours.

Preparation Tip:

The brandy cake looks especially pretty if you spray whipped cream rosettes on it and stud each with a cherry. If you like, you can also spread some of the cream around the outside of the cake and then sprinkle it with chocolate shavings.

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