Summary

Ingredients

• 500 g cherry (s) (sour cherries)

For the dough:

• 125 g butter
• 125 g suar
• 3 egg (s)
• 200 g flour
• 0.5 ½ pack baking powder
• 2 Table spoons milk
• 1 tablespoon cocoa powder
• Fat for the shape
• Flour for the mold

For the cream:

• 450 ml milk
• 1 packet vanilla pudding powder
• 50 grams sugar
• 150 g butter, soft

For the cast:

• 125 g couverture, dark chocolate
• 25 g palm fat

For decoration:

• cream
• Cocktail cherry

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Instructions

1. Wash and stone the cherries.
2. Dough:
3. Mix the butter and sugar until creamy. Mix in the eggs one by one. Mix the flour and baking powder and stir in. Grease a springform pan (26 cm diameter) and sprinkle with flour. Pour in half of the batter. Stir cocoa powder and 2 tablespoons of milk into the rest of the batter and spread onto the light-colored batter. Spread the cherries on top. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes. Let cool down.
4. Butter cream:
5. Mix the custard powder, sugar and 6 tablespoon milk. Bring the rest of the milk to the boil. Stir in pudding powder, bring to the boil, cover with foil, allow to cool.
6. Stir the butter until creamy. Stir in the pudding, tablespoon at a time. Spread the cream on the cake and chill for about 2 hours.
7. Molding:
8. Melt the couverture and coconut oil. Spread on the cream. Possibly draw a wave pattern with the cake comb. Chill the cake for about 30 minutes. Decorate with cream tuffs and cocktail cherries.