1 pinch of salt
1 sachet of vanilla sugar
esenta de rom
1 sachet of baking powder
200g cherries (I used cherries, but they can be used fresh, from compote, candied)
1 sachet of vanilla pudding
3 tablespoons sugar
200ml sweetened liquid cream
100g dark chocolate
100ml liquid cream
Method of preparation:
Separate eggs. Beat the egg whites with the salt and sugar until they become shiny, add the yolks one by one and mix until incorporated in the composition.
Put the vanilla sugar, vanilla essence and rum, to taste, mix a little, then add the oil and milk, and finally the flour mixed with baking powder.
Be careful not to do like me, that is to mix flour, baking powder and cocoa together, otherwise you risk not having a white countertop 🙁 and the cake is not so good-looking!
In a tray of size 32-35cm that we cover with baking paper, we pour half of the amount of composition obtained, and with the other half we mix it with cocoa and we mix until we obtain a brown dough. We poured over the white countertop from the tray, leveled it nicely, and on top we sprinkled all the sour cherry surface, which we had drained in a sieve.
PS I made the mistake and I had to put a little more cocoa in the other half of the composition, at least to differentiate the colors a bit: D (but it can be seen a bit, I say: D)
Put the tray in the oven for about 30-35 minutes or do the test with the toothpick.
When ready, let the countertop cool completely.
For the cream:
In a large kettle, put the milk on the fire together with the bag of pudding, the sugar and a little vanilla essence. Stir continuously until it begins to thicken. Turn off the heat and let it cool completely, stirring occasionally so as not to form a crust on top.
When the cream has cooled well, we mix the liquid cream until it hardens and with a spoon we put the cooled cream, always mixing until we incorporate everything well and we obtain a homogeneous cream.
We put the cream obtained over the cold countertop, level it nicely on top and put the cake in the fridge and take care of the icing.
For the glaze:
In a kettle, put the liquid cream on the fire together with the chocolate, and when it has completely melted, turn off the heat and let it reach room temperature.
Pour the icing over the cake and level it nicely, and with the help of a fork, draw waves on the entire surface.
Let the cake cool for 2 hours or overnight.
Cut into cubes with a very sharp knife.
It is super delicious and very light.
I know that the original recipe has a lot of butter, and I kind of avoid excess butter, but all those who tasted it were very pleasantly surprised by the taste of the cake, they liked it very much.