Summary

Ingredients

For the dough:

• 300 g suar
• 6 egg (s)
• 300 g mararine, soft
• 300 grams flour
• 1 packet baking powder
• 3 tablespoon cocoa powder
• 1 glass sour cherries, drained

For the cream:

• 1 pck. Custard powder (vanilla), already prepared according to the instructions and cooled
• 2 tablespoon margarine or butter
• 4 tablespoon powdered sugar

For the topping: (chocolate topping)

• 16 tablespoon powdered sugar
• 16 tablespoon cocoa powder
• 4 egg (s)
• 12 tablespoon milk
• 500 g coconut fat (palmin)
• Grease for the tin

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Instructions

1. For the dough (it can be prepared the day before), beat the sugar and eggs until frothy. Add margarine to the dough. Mix the flour and baking powder and sift over the mixture. Place half of the dough on a greased baking sheet or a lined baking sheet. Now fold in the cocoa powder into the rest of the dough and stir well, then pour onto the dough on the baking sheet. Drain the cherries well and spread them on the dough.
2. Bake in a preheated oven at 200 ° C for approx. 35 minutes until golden and allow to cool.
3. For the cream, beat the margarine and powdered sugar until frothy. Then add the cold pudding spoon by spoon and then spread it over the cold cake.
4. For the chocolate icing, mix powdered sugar and cocoa powder (use a dry, warm bowl). Now add the eggs and whisk well with a fork (!) Until the mixture is uniform (don`t give up, it takes a while and is laborious, but it works). Then add the milk and stir in well. Let the coconut fat get warm until it melts - but don`t let it get hot. Gradually add the melted fat to the mass and stir until a homogeneous mass is formed. Carefully distribute the mixture on the cake with a hot knife.
5. Note: I have stated the amount for the chocolate topping very generously, we like it a good chocolate - and if a lot of it remains, you can conjure up a cold dog of it.