Summary

Ingredients

• 3 egg (s)
• 250 grams sugar
• 2 teaspoons vanilla sugar
• 6 tablespoon cocoa powder, sweetened (chocolate powder)
• 200 ml milk
• 300 grams flour
• 0.5 ½ point baking powder
• 200 g butter or mararine liquid
• 200 g powdered suar
• 3 tablespoon cocoa powder
• 2 teaspoons vanilla sugar
• 50 g butter or mararine liquid
• 4 tablespoon coffee, strong black
• some kirsch
• 70 g desiccated coconut

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Instructions

1. Make a batter out of the 3 eggs and the next ingredients up to and including 200 g butter. (First the dry ingredients; then a hollow and the liquid ingredients.) This dough is calculated for a 33 cm baking sheet.
2. Bake for about 15 minutes on the bottom groove of the oven preheated to 200 degrees. Let the sponge cake cool slightly.
3. Make a glaze from the ingredients from powdered sugar to cherry, pour it onto the lukewarm sponge cake and distribute it evenly. (PS: Create the glaze while the biscuit is baking)
4. Sprinkle the desiccated coconut (a little more or less depending on your preference) on the glaze while it is still liquid. Cut the almost cold sponge cake in the tray into even cubes.
5. Sufficient for approx. 10-12 people