- 2 whole eggs
- 200 gr sugar
- 200 gr of flour
- 4 tablespoons cocoa
- 100 ml oil
- 100 ml whipped milk
- 100 ml of unsweetened coffee
- 1 teaspoon baking powder
- 1 tablespoon baking soda
- 500 gr mascarpone
- 500 gr whipped cream
- 4 tablespoons powdered sugar
- 250 ml water
- 3 tablespoons sugar
- 400 gr frozen cherries
- 2 tablespoons cherry liqueur
- 150 gr fresh
- digestive crackers
- sponge fingers
Method of preparation:
We need the ingredients on the counter twice.
Put the solid ingredients in a bowl.
Mix the liquid ingredients and mix them with the solid ones.
Pour the mixture into the stove tray on baking paper.
Put the tray in the preheated oven at 180 degrees until it is ready.
Do the same with the second countertop.
Let the countertops cool.
Cut the first countertop in two halves vertically.
We cut the second one in two halves, then we cut one of the halves in two unequal parts, one about 3/4 of the width, the other 1/4.
We prepare the syrup. Boil the water with the sugar. When it boils and the sugar has melted, turn off the heat and put the cherries. Mix lightly and leave them for 10 minutes, then drain. Put the cherry liqueur in the remaining syrup.
For the cream, beat the whipped cream with the mascarpone, vanilla and powdered sugar.
Mount the cake on the tray we will serve. Place the first half on the counter, syrup it, then put some cream. We put cherries in place. We continue with the other 2 countertops identical in size, alternating with cream and sour cherries. Of the two unequal pieces we put the largest, sour cream with cherries, the last being the smallest. of hut.
From the biscuits we form a roof. With the digestive biscuits we will make the door and the windows.
Let the cake cool for a few hours.