Summary

Ingredients

• 250 g butter, or mararine
• 250 grams sugar
• 6 egg (s)
• 350 g flour
• 1 packet baking powder
• 1 tablespoon cocoa powder
• 2 Table spoons milk
• 1 glass sour cherries
• 4 cups cream
• 6 packs vanilla sugar
• 2 packs cream stabilizer
• 1 package biscuit (s), (butter biscuits)
• 2 tablespoon rum or fruit schnapps
• 50 g coconut fat
• 2 bars chocolate, bitter

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Instructions

1. Stir butter until foamy, add sugar and eggs alternately. Stir in the sifted flour mixed with baking powder. Cover a baking sheet with parchment paper and spread half of the dough. Stir the cocoa and some milk into the rest of the batter and carefully spread the dark batter onto the light one. Spread the drained cherries evenly on top (collect the juice, you will need it later). Bake the cake in a fan oven for about 30 minutes.
2. After cooling, whip the cream with vanilla sugar and cream stiffener until stiff and spread on the cake. Place the butter biscuits tightly on the cream layer. Mix the rum and cherry juice and use it to soak the shortbread layer.
3. For the chocolate icing, melt the coconut oil and chocolate. Carefully spread the icing onto the biscuits and let it set.