Lent Recipe – Cherry Compote Cake – Simple and quick recipe, soft and delicious

preparation:

For the top, mix the sifted flour with cocoa powder and baking powder.
Add the sugar and mix again. In a separate bowl, mix the compote with the oil, then pour over the dry ingredients. Mix well until homogenized.

Line the base of a 20 cm diameter baking dish with baking paper and grease the edges with oil. We transfer the dough to the mold and put it in the oven preheated to 180 degrees Celsius.

Bake the top for 40-45 minutes or until it passes the toothpick test. The baking time depends on each individual oven. Let the top cool completely.

Meanwhile, mix the cream at full speed for 3-4 minutes: it will become lighter in color, increase in volume and resemble cherry meringue in taste and whipped cream in texture.

We cut the upper part of the tabletop – we will use it for decoration. We cut the top in two with a thread. We place the first top in the ring of the form. We spread more than half of the cream over it and, optionally, we can also add some cherries from the compote.

We cover the cream with the second top on which we spread the remaining cream.

Note: reserve 2-3 tablespoons of cream for the sides of the cake.

We put the cake in the fridge for 2 hours, after which we can remove the ring and spread the sides nicely with the reserved cream. At the end, we crumble the remaining piece of the top and sprinkle the crumbs over the cake.