Summary

Ingredients

For the dough:

• 375 grams flour
• 375 grams sugar
• 250 g mararine, soft
• 5 egg (s)
• 1 packet vanilla sugar and point baking powder
• 500 g sour cherries
• 4 tablespoon cocoa powder

For the cream:

• 250 g butter, soft
• 50 g powdered suar
• some Milk
• 1 pck. Custard powder, cream flavor
• 500 ml milk
• 3 tablespoon sugar

For the cast:

• 6 tablespoon powdered sugar
• 5 tablespoon cocoa powder
• 4 tablespoon coffee cream
• 125 g coconut fat
• 1 egg (s)
• 1 packet vanilla sugar
• possibly coffee powder

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Instructions

1. For the dough, beat sugar and vanilla sugar with eggs for at least 5 minutes until very frothy. Carefully add the very soft butter.
2. Mix baking powder with flour and carefully add to the dough and stir until smooth.
3. Now divide the dough approximately in half and mix one half with the cocoa. Place this half on a well-greased tray, then place the light-colored dough on top and spread it well. Top with the cherries as desired.
4. Bake the cake at 180 ° C top / bottom heat for about 20-30 minutes (stick test). Let cool down completely.
5. For the buttercream, prepare the pudding according to the instructions on the packet (with 500ml milk and 2 tablespoons sugar) and let it cool completely while stirring occasionally.
6. Beat soft butter and powdered sugar with a little milk added for at least 5 minutes until frothy.
7. The pudding is added slowly (spoon by spoon) and it continues to beat vigorously.
8. When the butter mixture is ready, spread it on the cooled cake and distribute it evenly.
9. For the topping, first beat all ingredients strongly with 1 egg, if the mixture seems too firm, add another egg.
10. (This works best if the hard fat is melted beforehand and then brought back to room temperature. The glaze tastes best when you add 1 teaspoon of coffee powder.)
11. Now put the chocolate icing on the cream and put everything in a cool place for at least 1 hour.