25g butter / margarine
4-5 tablespoons cocoa
a pinch of salt
1 teaspoon baking soda
a handful of sour cherries or cherry compote
a handful of ground walnut kernels
esenta de rom
1 sachet of vanilla sugar
powdered sugar for powder
Method of preparation:
In a kettle, put the sugar, milk, cocoa, butter on the fire until it boils, then put it aside, add the rum essence and vanilla sugar and let it cool, stirring from time to time.
While the syrup in the kettle cools, separate the eggs, mix the yolks well, and over, pour the cooled syrup, flour mixed with baking soda, ground walnut kernels and sour cherries. Mix all the ingredients well and at the end we add the egg whites that we beat with a pinch of salt, lightly homogenizing with a spatula from top to bottom.
The resulting composition is poured into a guguluf form that we grease with a little oil and put it in the preheated oven for about 40-45 minutes or most certainly we do the toothpick test.
In the end, when we take it out, we powder it with powdered sugar and we can serve it with pleasure!
You can put jam / jam in the cake
Instead of powdered sugar on top we can make a chocolate icing