Summary

Ingredients

• 0.5 ½ cake base (sponge cake), baked yourself or bought
• 1 packet pudding powder, chocolate
• 0.5 liter ½ milk
• sugar
• 1 tablespoon cocoa powder
• 2 tablespoon powdered sugar (powdered sugar)
• 2 dl sweet cream (whipped cream)
• 2 tablespoon sugar
• 0.5 dl ½ rum
• 300 g compote (sour cherry), drained, pitted

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Instructions

1. Prepare the chocolate pudding according to the instructions on the packet, but first mix the additional cocoa powder into the pudding powder. Let the pudding cool down or, best of all, prepare it the day before.
2. Pluck or cut the sponge cake or cake base into pieces approx. 3 x 3 cm.
3. Beat the whipped cream with the enclosed icing sugar until stiff.
4. In a large glass bowl, lay out a layer of sponge cake (or cake base) and drizzle with rum. Spread a layer of pudding on top. Sprinkle some cherries on top. Spread a layer of whipped cream on top.
5. Keep laying the layers until the ingredients are used up or the bowl is full. The last layer should be whipped cream.
6. Decorate with cherries and refrigerate for at least 6 hours.
7. This dessert should not be overturned when serving, but rather portioned with a large spoon.