Summary

Ingredients

For the dough: (batter)

• 300 g butter
• 300 g suar
• 7 egg (s)
• 2 packs vanilla sugar
• 450 g flour
• 0.75 ¾ pack baking powder
• 1 tablespoon cocoa powder, not instant (or bar melted dark chocolate)
• 1 glass sour cherries

For the cream: (buttercream)

• 250 g butter, melted
• 500 ml milk
• 1 packet custard powder (vanilla)
• 4 tablespoon sugar

For the cast:

• Cake icing (chocolate)
• Grease for the tin

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 175 ° C.
2. For the dough, first stir the eggs, sugar and vanilla sugar until frothy. Then add the butter. Mix flour with baking powder, then sieve and mix in as well. Halve the dough. Place half of it on a greased baking sheet and smooth it out. Color the other half with the cocoa powder or melted chocolate. Then put this on the baking sheet and smooth it out as well. Drain the cherries and press them into the batter.
3. Put in the preheated oven and bake for about 30 minutes.
4. Prepare the buttercream during the baking time (I always start after 15 minutes so that everything is ready at the same time): To do this, bring the milk to the boil together with the melted butter. Stir in the custard powder mixed with the sugar and a little milk and bring to the boil again. The cream must be poured onto the hot cake immediately (!) So that it really permeates well and the cake still accepts the pudding.
5. For the topping, melt the icing and distribute it evenly on the cooled cake.
6. The cake tastes best when it has been through for a day. You should then cut it with a hot and dry knife so that the glaze does not break.