Ingredients
2 packets of “vanilla flavor” pudding powder (for cooking)
350 g sugar
850 ml milk
1 glass (720 ml) of cherries
600 g butter at room temperature
1 packet of vanilla sugar
5 eggs (size M)
300 g flour
4 level teaspoons of baking powder
3 tsp cocoa powder
300 g dark chocolate couverture
25 g coconut
fat fat and flour
cling film
Preparation
Meanwhile, stir the pudding powder, 100 g sugar and 100 ml milk until smooth. Bring 700 ml milk to the boil, remove from the heat, stir in the pudding powder and let it cook for another 1 minute while stirring. Place in a bowl, cover the surface with foil and let cool. Drain the cherries in a sieve. Mix 300 g butter, vanilla sugar and 250 g sugar with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir into
the dough alternately with 50 ml of milk. Spread half of the dough onto the greased, floured oven tray (32 x 39 cm). Stir the cocoa into the other half and spread it onto the light dough. Spread ##cherries## on the cake. Bake in a preheated oven (electric stove: 175 °C/fan oven: 150 °C/gas: level 2) for about 25 minutes. Take the cake out of the oven and let it cool down. Beat 300 g butter until creamy white. Mix the pudding at room temperature (butter and
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