I invite you to a seasonal cake. You can try it with any kind of fruit you like. My opinion is that in combination with more sour fruits it is absolutely delicious. Worth a try! 🙂
For the worktop (38×25 cm tray):
9 egg whites
150 g sugar
50 ml of water
A tablespoon of lemon juice
3 tablespoons oil
270 g flour
1 tablespoon cocoa
1 teaspoon baking powder
Method of preparation:
First, remove the cherry seeds and let them drain.
Preheat the oven to 180 degrees C.
For the countertop, prepare the syrup. In a saucepan, put 150 g of sugar, 50 ml of water and lemon juice. Put the pan on the fire and let it boil until the sugar melts.
Meanwhile, mix the egg whites with a pinch of salt, then add the hot syrup, mixing at full speed.
Add the 3 tablespoons of oil, then the flour mixed with baking powder.
Take part of the composition and mix with a tablespoon of cocoa.
Line the tray with baking paper, then place one of the two compositions, alternately one tablespoon each.
After putting half of the composition, mix lightly with a fork and put a generous layer of cherries.
Put another layer of the two compositions and another layer of cherries (press a little to enter the countertop).
Place the tray in the oven for 30 minutes until it passes the toothpick test.
Allow the cake to cool, then serve.