For all those who like a sweet and sour taste, this is the ideal cake. Personally, this is one of my favorites.
Ingredients
Dough
– 6 eggs
– 14 dkg of sugar
– 8 tablespoons of water
– 16 dkg of plain flour
– 1 tablespoon of Dolcela cocoa powder
– 1/2 of Dolcela baking powder
Cream
– 5 dcl. water
– 4 spoons Sugar (crystal)
– 5 spoons density
– 2.5 dcl Whipped cream Dolcela
Still need to
– 1 box of biscuits
– 1 cherry compote
Preparation
Mix the egg yolks with sugar, add water and continue to mix, gradually add flour with powder and cocoa, and finally the egg white snow. Pour into an oiled and floured tin (medium size) and bake at 200 degrees for about 30 minutes.
Test with a toothpick if it is clean, the dough is baked. Cut the baked cold dough in half horizontally. In boiling water, boil the previously mixed thickener and sugar in a little water and cook for a few minutes.
Gradually add the whipped cream to the cold mixture and mix well. Leave a little cream (about 5 spoons) to cover the top of the cake. Pour the dough with cherry compote, cover with half of the cream, then arrange half of the cherries and press them into the cream.
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