- Ptr. wheat:
- 5 eggs
- 5 tablespoons sugar
- 3 tablespoons flour
- 2 tablespoons cocoa
- a pinch of salt
- Ptr. stuffed and garnished:
- 500 ml liquid cream
- 2-3 tablespoons sugar
- 1 large pitted cherry compote
- 100 g chopped almonds
- 50 g dark chocolate
Preheat the oven to 200 degrees. Wallpaper a cake mold with a diameter of 26 cm with baking paper and pour the dough into it. Level a little and put it in the oven for 30-35 minutes or until it passes the toothpick test. When the countertop is ready, let it cool on a grill for 1-2 hours, or overnight.
Assembly : cut the worktop in half. Fry the almonds in a pan over low heat until lightly browned, then set aside to cool.
The cherries in the compote are drained in a strainer. Mix the whipped cream well until it starts to harden slightly, then add the sugar and mix a little more.
Place the first sheet from the counter on a plate, place cherries on it, if you like, you can fill the whole surface or just put a few, I put 2 circles, and between them I filled with whipped cream, using a pos.
Place the other countertop on top and the whipped cream again. We also cover the side cake with a little whipped cream, over which we sprinkle the almonds. I sprinkled some grated dark chocolate and some cherries over the cake.
Good appetite !