Ingredients
For the dough:
650g Morello cherries in a jar, drained
220g butter
220 g of sugar
1 sachet of vanilla sugar
5 eggs
365g flour
3 teaspoons of caster sugar. baking powder
20 g cocoa powder, unsweetened
1 tbsp of milk
For the cream:
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500ml milk
220g butter, softened
1 packet of vanilla flan powder
120g sugar
For the icing:
200g dark chocolate
2 tablespoons oil, neutral
Preparation
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1. First, mix the butter in a bowl using a mixer (chopsticks) until it becomes soft. Then gradually add the sugar and vanilla sugar, stirring until combined, then add each egg for about 1/2 minute at maximum speed. Now mix the flour and the baking powder. Sift the two over the batter and then incorporate them at medium speed.
2. then spread about 2/3 of the dough on the baking sheet. Then sift the cocoa, incorporate it with the milk into the rest of the batter and distribute it evenly over the light batter.
Now spread the Morello cherries over the dark batter and press them lightly into the batter with a spoon. Place the tray in the oven preheated to 190°C (top and bottom heat) for 40 minutes.
3. prepare a pudding with the pudding powder, sugar and milk according to the packet instructions. Then let the pudding cool, stirring occasionally.
Work the softened butter with an electric mixer (whisks) and incorporate the cooled pudding by tablespoonfuls, making sure that the butter and the pudding are at room temperature, otherwise the buttercream coagulates.
Then, evenly brush the cooled baking sheet with the buttercream and chill the cake for about 40 minutes to 1 hour.
4) To finish, coarsely crush the dark chocolate and melt it with the oil in a double boiler over low heat.
Then spread the frosting over the solidified buttercream and decorate with a pastry comb, forming waves, ready to enjoy!
