Queen’s Eyes Layer Cake with Cherries and Marshmallow

Recipe card

Queen’s Eyes Layer Cake with Cherries and Marshmallow

Prep 40 minCook 45 minTotal 5 hr 45 minYield 12 slices

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowls, measuring tools, tart tin or cake pan and oven

Ingredients

4 whole large eggs 200 g sugar 150 ml milk 150 ml neutral oil 300 g all-purpose flour 2 tsp baking powder 2 tbsp cocoa powder 500 ml milk, for cream 40 g cornstarch 150 g sugar, for cream 1 tsp vanilla extract 180 g unsalted butter, softened 250 g canned sour cherries, drained 150 g marshmallows, halved 100 g dark chocolate 50 g butter, for glaze 2 tbsp milk, for glaze

Instructions

1. Bake sponges

   Heat oven to 180°C (350°F). Beat eggs with sugar until pale; mix in milk and oil. Fold in flour and baking powder. Divide batter, mix cocoa into half, and bake separately in lined 23-cm pans 18 to 22 minutes; cool.

2. Cook cream

   Whisk 500 ml milk, cornstarch, sugar and vanilla in a saucepan. Cook, stirring, until thick; cover surface and cool completely.

3. Whip filling

   Beat softened butter until creamy; beat in cooled custard a spoonful at a time until smooth.

4. Assemble

   Set cocoa sponge on a platter, spread with some cream, arrange marshmallow and drained cherries, then add pale sponge and remaining cream.

5. Glaze and chill

   Melt chocolate with butter and 2 tablespoons milk; spread over cake. Chill at least 4 hours before slicing.

How to tell when it is ready

Melt chocolate with butter and 2 tablespoons milk; spread over cake. Chill at least 4 hours before slicing.

Tips

• Heat oven to 180°C (350°F).
• Whisk 500 ml milk, cornstarch, sugar and vanilla in a saucepan.
• Beat softened butter until creamy.
• Set cocoa sponge on a platter, spread with some cream, arrange marshmallow and drained cherries, then add pale sponge and remaining cream.

Troubleshooting

• If custard lumps, whisk vigorously while heating and strain if needed.
• If cake slides, chill each layer before final assembly.

Substitutions

• Use chocolate ganache instead of the simple glaze.
• Use mini marshmallows cut in half for easier layering.

Variations

• Use drained canned peaches instead of cherries.
• Add toasted coconut to the filling.

Serving suggestions

• Serve small chilled slices with coffee.
• Add fresh cherries on the side.
• Use a warm knife for neat portions.
• Offer after a celebratory meal.

Make ahead

Measure the ingredients in advance and prepare the components described in the steps. Keep covered in the refrigerator up to 3 days; serve chilled.

Storage

Keep covered in the refrigerator up to 3 days; serve chilled.

Food safety

Egg- and dairy-rich cake must remain refrigerated; do not leave out longer than 2 hours.

Frequently asked questions

How do I know queen’s eyes layer cake with cherries and marshmallow is ready?

Melt chocolate with butter and 2 tablespoons milk; spread over cake. Chill at least 4 hours before slicing.

How should I store queen’s eyes layer cake with cherries and marshmallow?

Keep covered in the refrigerator up to 3 days; serve chilled.

Serve small chilled slices with coffee. Keep covered in the refrigerator up to 3 days; serve chilled.