Using a planetary mixer and beater combine all of the ingredients.
Mix on slow speed for 2 minutes then scrape down.
Mix for a further 3 minutes on medium speed.
Deposit the batter into lined 3.5" round tins at 200g.
Timing: 30 mins
Oven Type: Deck
Top Temperature: 170°C
Bottom Temperature: 170°C
Closed 10%
Water loss
Slice the cooled cakes horizontally into 1.5cm slices.
Sandwich two slices with Vivafil Cherry and whipped Ambiante.
