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Wash the cherries, remove the seeds and let them drain.
Beat eggs with sugar until the composition becomes creamy. Add the milk and oil and at the end lightly incorporate the flour mixed with the baking powder.
Divide the composition in two and add cocoa in one of them.
Pour the white composition into a 20/30 cm tray lined with baking paper. Pour the cocoa composition over it and then distribute the drained cherries.
Bake in a preheated oven for 45-50 minutes.
For the cream, put the milk on the fire together with the sugar, the essence and the vanilla pudding and mix continuously until it starts to thicken. Allow to cool and stir from time to time so as not to form a crust or cover with cling film.
Beat the whipped cream with the hardener sachet until it thickens and add it to the cold vanilla cream until it is well blended.
Spread the cream over the cold cake and level well.
Melt the chocolate together with the liquid cream until it is homogenous, let it cool a little and spread it over the cream. Using a fork, draw waves on the entire surface.
Let the cake cool for a few hours and then cut it into pieces with a knife that is passed through hot water.