Ingredients
For the batter:
250 g butter
250 g flour
225 g sugar
1 pinch of salt
4 eggs
2 teaspoons baking powder
2 tablespoons baking cocoa
also 1 large jar of sour cherries (750 g)
For the buttercream:
300 g vanilla pudding
80 g soft butter
75 g dark chocolate or couverture
To garnish:
200 g dark chocolate or couverture
preparation
Drain the sour cherries. Preheat the oven to 175°C. Make a batter from the ingredients listed except for the cocoa. Divide the dough.
Fold the cocoa into one half of the dough. Put half of the light dough into a springform pan (Ø 18 cm) lined with baking paper. Spread half of the dark dough on top. Place half of the cherries on the dough and press them in. Bake the base for 35 to 40 minutes and let it cool. Bake a second base in the same way and let it cool.
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