John Myers
Contents
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Ingredients
for the light dough
- 6 piece Free range eggs - L -
- 250 g Margarine - Rama - or something
- 250 g Sugar fine
- 2 packet Bourbon vanilla sugar
- 1 packet Baking powder
- 400 g Sifted flour
for the dark dough
- 2 tablespoon High proof rum
- 2 tablespoon Unsweetened cocoa
- 2 tablespoon Extra fine sugar
Covering
- 1 glass Morello cherries drained - pitted -
for the cream
- 1 packet Cake crem powder - vanilla - from Dr Oetker
- 200 g Butter
- 100 g Chocolate icing
Instructions
- Make a batter from ingredients 1 -6. Spread 2/3 of the light dough on the baking sheet lined with baking paper.
- Make a dark dough with ingredients (for the dark dough) 1-3 from the remaining third and distribute it evenly on the light dough.
- Now the sour cherries, drained in the meantime, are placed in even rows.
- The whole thing now at 180 ° on the middle. Rail, (top and bottom heat) baked for about 30 minutes, and then let cool down nicely.
- In the meantime, make the cake cream according to the instructions, stir the butter until frothy and fold in.
- After the cake has cooled down, spread the cream evenly over it and decorate with the chocolate icing. Put in a cool place.
Nutrition
Serving: 100gCalories: 432kcalCarbohydrates: 60.4gProtein: 5.2gFat: 17.5g
