Stone and drain the cherries. Slice the GÄnoise in half horizontally. In a chilled mixing bowl pour the cold cream and 2 cups of cold water, blend and start whipping the cream with a whisk. As the cream starts to set, gradually add the sugar and stop whipping as soon as it reaches a foamy consistency. Spread the chantilly cream over the bottom layer of GÄnoise and place 3/4 of the cherries on top of the cream. Cover with the second half of GÄnoise, coat the cake with the rest of chantilly cream and decorate with the remaining cherries.
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1 ready made 8 1/2 inch round GÄnoise cake
2 cups crÅme fraöche
1/2 cup caster sugar
1 lb cherries preserved
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30
mn
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You only need to add water if whipping crÅme fraöche or heavy cream.
