Making of:
-First prepare the filling : -Separate 1 dl of milk and mix with the consistency (vanilla pudding), sugar, vanilla extract and egg yolks. Boil this mixture into a cream in the rest of the milk that we heated (pour the hot milk first into the mixture with the pudding and stir, then return everything to the pan and cook with constant
stirring so that no lumps form). Pour 10 g of powdered gelatin with 4 tablespoons of cold water and after a few minutes. melt on low heat and immediately add to the hot cream and mix. Cover the surface of the cream with transparent film and leave to cool.
While the filling is cooling, prepare the biscuit :
Mix the chopped butter and powdered sugar and add one egg at a time (we only add each egg after we have beaten the previous one well), then add the sifted flour and baking powder. Divide the mixture into 2 equal parts and add 2 spoons of cocoa and 2 spoons to one. sour cream or Greek yogurt. In a tray that is greased
with butter, first carefully spread the yellow part and level it with a spatula, then carefully spread the dark part on top with a small spoon, as evenly as possible, and then carefully spread it with a knife or spatula. If you
want even waves, the drained cherries from the compote (700g jar) must be evenly and carefully distributed, one by one in neat rows and lightly pressed (if you don’t care if the waves are even 🙂 distribute the cherries randomly, you will definitely save some time… although I must emphasize that this is not a 100% guarantee for correct waves either, it also depends on the size of the eggs, the type of flour you use, as well as the cherries)
Bake in a preheated oven at 180 degrees for about 25 minutes. (adjust the baking time and temperature to your oven).
-Continuation of the filling: Mix 50 g of butter and juice of 1 lemon into the lukewarm filling, then add 200 ml of mixed sweet cream to the completely cooled filling.
-Soak the cooled biscuit with a few spoonfuls of juice from the compote, I do it with a kitchen brush.
Spread the filling evenly on top and level.
Ganache: Break the chocolate in a suitable pan and pour over the sweet cream. Heat at a moderate temperature, stirring constantly with a silicone spatula, until all the chocolate has melted. Pour the glaze over the filling and smooth it out.
Leave the cake to cool for a few hours, but it is best served at room temperature because the butter in the biscuit softens and the cake is definitely tastier than when it is completely cooled.
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