Summary

Ingredients

• 250 g butter
• 6 egg (s)
• 380 g flour
• 2 points vanilla sugar
• 0.5 ½ point baking powder
• 180 g suar
• 2 tablespoon cocoa powder
• liter ⅛ milk
• 2 tablespoon rum
• 2 glasses sour cherries
• 1 point pudding powder, vanilla
• 0.5 liter ½ milk
• 3 tablespoon sugar
• 0.25 liter ¼ whipped cream
• 1 point vanilla sugar
• 6 sheets gelatin
• Cake icing, chocolate

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Instructions

1. Mix butter with yolks, vanilla sugar and sugar until frothy. Whip the egg whites into stiff snow. Mix flour with baking powder and fold into the yolk mass with milk. Finally, carefully fold in the egg whites. Spread half of the dough on a baking dish lined with baking paper.
2. Color the second half of the dough dark with cocoa (which was dissolved with rum), distribute it evenly over the white dough mixture and smooth it out.
3. Drain the sour cherries and place them on the cake in even rows 2-3 cm apart. Bake at 180 ° C for approx. 35-40 minutes.
4. Cook the pudding according to the instructions and let it cool. Dissolve the gelatine and stir into the pudding. Whip the top until stiff and fold in. Spread the cream pudding on the cake and let it solidify. Then evenly cover with chocolate icing.