Recipes
Cherry and white chocolate fridge cake
Satisfy cake cravings with layers of sweet biscuit, ganache and almond-flavoured cream with cherries.
Satisfy cake cravings with layers of sweet biscuit, ganache and almond-flavoured cream with cherries.
Cook: 9 Hours
Serves: 12
Price: £0.80 per serving
Nutritional Information
Each 130g serving contains
Energy
2800kj
515kcal
2800kj
515kcal
26%
Fat
36.8g
36.8g
High
53%
53%
Saturates
21.8g
21.8g
High
109%
109%
Sugars
33.7g
33.7g
High
37%
37%
Salt
0.18g
0.18g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
2154kj/515kcal
Typical energy values per 100g:
2154kj/515kcal
Ingredients
1 tsp Almond Extract
400g Fresh Cherries, stones removed, or 300g Frozen Pitted Cherries
2 tbsp Icing Sugar
1/2 tsp Cornflour (optional)
450g Asda White Chocolate, finely chopped
375ml Double Cream
150g Asda Greek Style Yoghurt
Room temperature Butter, for greasing
250g Asda Milk Chocolate Oatie Crumbles
Method
1
Tip the cherries into a saucepan. If using fresh cherries add 2 tbsp water. Cover and simmer for 2 mins until soft. Set a few cherries aside for decoration.
2
Add 1 tbsp icing sugar to the pan and simmer for another 2–3 mins until the cherries are syrupy. If the liquid is thin, mix the cornflour with 1 tsp cold water and add to the pan; simmer for 1–2 mins until the sauce has thickened, then remove from the heat and leave to cool.
3
To make the ganache, put the white chocolate and 225ml double cream into a heatproof bowl set over a pan of gently simmering water. Stir occasionally until the chocolate has melted, then scrape into a clean mixing bowl and allow to cool. Once cool, fold in 100g yoghurt until just combined, then put the ganache in the fridge for 20 mins.
4
Lightly grease a 900g loaf tin and line with baking paper, leaving a generous overhang. Finely chop the biscuits so you have a mixture of crumbs and small chunks. Spread some ganache over the base of the tin. Arrange ¼ of the biscuits over the base of the tin. Top with ? of the ganache and ? of the cherries. Repeat the biscuit, cherry, and ganache layers twice more then top with a final layer of biscuit crumbs. Chill in the fridge for 8 hrs.
5
To serve, turn the cake out onto a plate. Gently whisk the remaining 150ml cream, 50g yoghurt, 1 tbsp icing sugar and the almond extract, then swirl on top with the cherries and juice.