John Myers
Contents
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Ingredients
- 2 glasses Morello cherries without stones
- 6 Eggs
- 240 g Sugar
- 900 ml Milk
- 550 g Butter
- 400 g Wheat flour
- 1 pack Baking powder
- 2 tbsp Cocoa powder
- 2 packets Custard powder
- 300 g Dark couverture chocolate
- 25 g Coconut oil
Instructions
Preparation:
- Put the sour cherries on a sieve and drain well.
For the dough:
- Mix 2,250 soft butter and 250 g sugar into a foamy mass. Gradually stir in the eggs carefully (1/2 minute each egg). Then add 4 tablespoons of milk. Mix the flour and baking powder and stir into the foamy mixture.
- Divide the dough and spread one half on a greased baking sheet dusted with flour.
- Stir cocoa powder into the rest of the batter and spread it carefully on the light-colored batter.
For the sour cherry topping:
- Cover the dough with the drained sour cherries and put the baking sheet in the hot oven (middle slot). Bake there at 175 degrees for about 45 minutes. Then let cool down on the baking sheet.
For the butter-vanilla cream:
- Mix the vanilla pudding powder, remaining sugar and 12 tablespoons milk until smooth. Bring the rest of the milk to the boil, stir in the vanilla pudding powder and bring to the boil again. Put the pudding in a bowl and let cool.
Tip:
- To prevent skin from forming on the pudding, cover the surface with foil.
- Whip the butter spreads until creamy. Remove the foil from the pudding, stir again and stir into the butter, tablespoon at a time.
- Spread the buttercream on the baked, cooled cherry cake and chill for about 2 hours.
For the chocolate topping:
- Melt the couverture and coconut fat in a hot water bath and distribute evenly on the buttercream. Pull the topping in waves with a fork.
- Chill the cake again until the chocolate topping is firm.
Nutrition
Serving: 100gCalories: 342kcalCarbohydrates: 31.7gProtein: 4.8gFat: 21.8g
