Tipsy Lemon Cherry Slices

• 4 medium eggs, separated
• 200 g caster sugar
• 1 tsp vanilla essence
• 100 g plain flour
• 1 tsp baking powder
• 4 leaves gelatine
• 400 g cream cheese
• 4 tbsp lemon liqueur
• 1 None lemon, zested and juiced
• 250 g whipping cream
• 200 g frozen cherries
• 1 tbsp icing sugar, for dusting

1. Heat oven to 400u0b0F. Line a 13 x 15 inch rimmed baking tray with parchment paper. Whisk the egg whites until stiff while slowly adding 1/2 cup sugar, the vanilla extract and a pinch of salt. Stir in the egg yolks, 1 at a time, then carefully fold in the flour and baking powder. Pour the batter into the prepared tray, smooth out the edges and bake for 7 mins. Allow to cool on a wire rack then remove the parchment paper and cut in 1/2.
2. Meanwhile, hydrate the gelatin in cold water for about 5 mins. In a separate bowl, mix the cream cheese, remaining sugar, lemon liqueur and lemon juice until smooth. Squeeze out any excess water if using sheet gelatin then melt the gelatin in a small pan with 2 tbsp cream cheese mixture over low heat. Stir into the main cream cheese mixture along with the lemon zest. Fold in the whipped cream.
3. To finish, gently stir in the frozen cherries then spread over one half of the sponge cake. Top with the other half, lightly press and refrigerate for about 3 hours before serving. Dust with powdered sugar.

eggs, caster sugar, vanilla, flour, baking powder, gelatine, cream cheese, lemon liqueur, lemon, whipping cream, frozen cherries, icing sugar

Taken from recipes-plus.com/api/v2.0/recipes/17646 (may not work)