Ingredients
Biscuit
– 6 egg whites
– 6 tablespoons of sugar
– 4 tablespoons of flour
– 14 tablespoons of coconut flour
– cherry filling
– 680 g of cherries (or 1 jar)
– 1 packet of vanilla pudding
– 3 tablespoons of sugar
Cream
– 2 packets of vanilla pudding
– 4 tablespoons of sugar
– 750 ml of milk
– 500 ml of whipping cream
Chocolate glaze
– 100 g of cooking chocolate
– 50 g of butter (or margarine)
Preparation
For the sponge cake, beat the egg whites well, then add sugar, then gradually, on the lowest speed of the mixer, flour and coconut. Carefully spread on a greased and floured pan (larger than the oven) and bake for 15-20 min. at 180 degrees.
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