Ingredients for Cake:
8 eggs, separated
1/2 Cup Rice Flour
1 Tsp. Vanilla Extract
1/2 Cup Sugar
2 Tbsp. Water
3 Tbsp. Cocoa
1 Tsp. Baking Powder (Aluminum-Free)
Ingredients for Filling:
1 Can Cherry Pie Filling
3 Tbsp. Icing Sugar
500mL Organic Whipping Cream
1 Tsp. Vanilla Extract
Directions:
Cake: In a bowl, beat egg whites until stiff. Beat egg yolks, vanilla and sugar with water until fluffy. In a separate bowl, whisk flour, cocoa and baking powder. Fold egg yolks into egg whites and then fold this into flour mixture. Divide cake mix into 3 x 9″ buttered and lightly floured 9″ found spring pan. Bake at 350F until cake springs back when you touch it (approximately 15 minutes).
Filling: Beat whipping cream with sugar and vanilla. Once the cake has cooled, place one cake on a plate and cover with 1/2 can of cherry pie filling, then 1/3 whipping cream mixture. Do the same to the next layer. Then the top layer cover with remaining whipping cream mixture and cover all around. Decorate the top of the cake with grated semi-sweet organic chocolate pieces.
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