John Myers
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Baking: Two-tone Cherry Cake with Butter Cream
The perfect baking: two-tone cherry cake with butter cream recipe with a picture and simple step-by-step instructions.
* for the dough
- 1 small Sour cherry preserve
- 300 g Margarine
- 300 g Sugar
- 6 Eggs
- 300 g Flour
- 0,5 packet Baking powder
- 2 tbsp Cocoa powder
- 2 tbsp Cream
* for covering
- 450 ml Milk
- 1 packet Custard powder
- 100 g Sugar
- 250 g Sweet cream butter
- 1 tbsp Cocoa powder
- For the batter, first drain the cherries and collect the juice.
- Beat the margarine and sugar until frothy. Beat eggs one by one. Mix the flour and baking powder and stir in.
- Now spread half of the dough onto a baking sheet lined with baking paper.
- Stir in the cocoa and cream under the other half. Then spread this dough on the light one.
- Spread the well-drained cherries evenly on the dough.
- Bake in an oven preheated to 180 ° C for about 35-40 minutes.
- Pour the cherry juice (approx. 400ml) onto the slightly cooled cake. Because let it cool down completely.
- For the buttercream, mix the custard powder, sugar and a little milk together. Put the rest of the milk in a saucepan and bring to the boil. Then add the mix and bring to the boil again while stirring. Take off the stove and let it cool down.
- Beat the butter at room temperature until frothy and stir in the cold pudding spoon by spoon.
- Pour half of the buttercream into a piping bag and spray strips (or other patterns if desired) onto the cooled cake.
- Mix the remaining buttercream with cocoa, pour into the piping bag and squirt onto the cake so that it is completely covered with cream.
- Store in a cool place until eaten.
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