Cherry Liqueur Cake
Cherry liqueur cake made with layers of meringue and génoise, filled with cherry liqueur buttercream, and decorated with a dusting of powdered sugar.
Ingredients
Meringue or almond meringue discs (baked)
2 slices
Genoise cake (about 1 inch (2.5 cm) thick)
1 slices
Dessert syrup (flavored with cherry liqueur)
Buttercream (flavored with cherry liqueur)
Powdered sugar
Chopped almonds or meringue crumbs
Instructions
1
Moisten the cake
Thoroughly moisten the genoise cake with a generous amount of cherry liqueur syrup.
2
Lay the base
Place one meringue disc upside down (smooth side up) on the cake base.
3
Spread the buttercream
Spread a layer of buttercream on the meringue.
4
Add the cake layer
Place the genoise cake on top and spread with buttercream.
5
Add the top layer
Cover with the second meringue disc, smooth side up.
6
Decorate the sides
Smooth the sides with buttercream and press chopped nuts or meringue crumbs onto them.
7
Decorate the top
Generously dust the top with powdered sugar. Use the back of a knife to draw a diamond pattern into the powdered sugar.
