Cherry Shortcake

Ingredients

CAKE:
5 Eggs
1 Teaspoon Vanilla Essence
200g CSR Caster Sugar
250g Plain Flour, sifted
30g melted Butter
FILLING:
5 Egg Yolks
155g CSR White Sugar
60g Plain Flour
2 Cups Milk, brought to the boil
Grated Rind of 1 Lemon Kirsch
Cherry and Strawberry Jam
300g Stoned Cherries, OR:
300g Canned Stoned Cherries, well drained

Method

1 : Beat the eggs with the vanilla essence and CSR Caster Sugar; add the flour and butter, mixing lightly until well
blended.
2 : Pour the mixture into a 20cm round buttered and floured cake tin.
3 : Cook in an oven preheated to 200oC for about 30 mins or until mixture is firm and light golden colour.
4 : Allow to cool and then slice horizontally into two equal discs. Trim about 2cm from around the
edge of the top disc.
5 : For the filling: beat the egg yolks with the CSR White Sugar, and while still beating add the flour, warm milk and
grated lemon rind. Cook over moderate heat, stirring continuously until the mixture is quite thick.
6 : Sprinkle the two discs with a little Kirsch.
7 : Spread the surface of the larger disc with a layer of the jam and then cover with the filling. Dot the filling with the
cherries, reserving a few for decoration.
8 : Cover with the smaller disc and decorate the top with the reserved cherries.