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Leave the egg whites to thaw.
The cherries are left to thaw in a sieve to drain all the syrup.
Beat the egg whites with a pinch of salt.
Add sugar and vanilla sugar and mix until hardened like meringue.
Add the oil and mix.
Add flour mixed with baking powder and mix well with a spatula slightly from top to bottom.
Put 1/3 of the mixture in another bowl and put the cocoa and mix.
In a pan greased with butter and lined with flour, pour the white composition and level.
Put the cocoa composition in the tray and pass it with a fork several times to mix the compositions.
Sprinkle the cherries with powdered sugar and place them on top of the composition in the pan.
Place in the preheated oven for 35-40 minutes.
The toothpick test is done.
Leave to cool in the pan for 10-15 minutes and then take out on a chopping board to cool.
Cut and sprinkle with powdered sugar.