John Myers
Contents
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Ingredients
- 2 Glasses Sour cherries
- 250 g Butter
- 200 g Sugar
- 1 P Vanilla sugar
- 1 pinch Salt
- 5 Eggs
- 375 g Flour
- 3 tsp Baking powder
- 20 g Cocoa
- 1 tbsp Milk
- 2 P Custard powder
- 150 g Sugar
- 750 ml Milk
- 300 g Butter
- 200 g Milk chocolate
- 2 tbsp Sunflower oil
Instructions
- Mix the butter, sugar, vanilla sugar and a pinch of salt until frothy.
- Stir in each egg for about 1/2 minute at the highest level.
- Mix the flour and baking powder and stir in on a medium setting.
- Spread 2 / 3 of the dough on a baking sheet.
- Sift the cocoa, stir with the milk into the rest of the batter and distribute evenly on the light batter.
- Spread the drained sour cherries on the dark dough and bake in the preheated oven at 160 ° for about 30 minutes.
- Take out and let cool down.
- Prepare a pudding from pudding powder, sugar and milk according to the instructions on the packet.
- Place cling film on the hot pudding to prevent skin from forming.
- Mix the soft butter with the mixer until smooth.
- Stir in the cooled pudding, tablespoon at a time.
- Brush the cooled cake platter evenly with the buttercream and chill for approx. 1 hour.
- For the icing, roughly chop the chocolate and melt it with the oil in a water bath over low heat.
- Spread the icing on the hardened buttercream.
