Cream Cake

2 eggs
1 cup sugar
1 2/3 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup heavy cream (35% butterfat)
1 teaspoon vanilla


Beat eggs until thick and lemon colored; gradually beat in sugar. Sift together the dry ingredients. Stir in sifted dry ingredients alternately with the cream and vanilla. Beat well.

Spread batter in 2 greased and floured round 8-inch cake pans. Bake at 350° for 25 to 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Amarena Cherry Buttercream

1 cup (2 sticks) butter
4-5 cups powdered sugar, sifted
1 tablespoon Fabbri Amarena Cherry delipaste
3-4 tablespoons of milk

1. Beat butter until creamy, scrape bowl.
2. Add 2 cups of sifted powdered sugar, one tablespoon of milk and delipaste, beat until combined.
3. Add more powdered sugar (One cup at a time) along with milk (one tablespoon at a time) as needed to get to whatever consistency/sweetness you wish to achieve.