Summary

Ingredients

For the dough:

• 200 g butter or mararine, melted
• 6 egg (s)
• 200 g suar
• 50 g cocoa powder
• 200 g almond (s), round
• 200 g desiccated coconut, (fine)
• 1 packet baking powder
• 3 tablespoon rum

For covering:

• 1 glass sour cherries
• 50 g cornstarch

For painting:

• 2 cups whipped cream
• 2 packs vanilla sugar
• 2 packs cream stabilizer
• 2 tablespoon powdered sugar
• some chocolate, grated

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Instructions

1. Mix the butter with sugar and eggs until frothy. Add the almonds, coconut, cocoa, baking powder and rum. Bake at 175 ° C for 45-50 minutes.
2. Let the cake cool down. When the cake is cold, cut once (be careful, the dough is brittle).
3. Drain 1 glass of sour cherries. From juice (possibly fill up to 0.5 liters with water) and 50g cornstarch + possibly sugar, cook pudding, mix in cherries, distribute on the lower part of the cake and put the upper half on top. Let the cake cool down.
4. When the cake is cold, whip the cream with vanilla sugar, powdered sugar and cream stiffener, brush the cake all around, garnish and decorate with cherries and grated chocolate.
5. The longer the cake stands, the better it tastes.