1 jar of Royal ann cherries
pitted in syrup 32cl1 packet of baking powder2 tablespoons unsweetened cocoa powder3 tablespoons powdered sugar (more or less generously)1 packet of whipped cream stabilizer (optional)A few candied cherries
(for decoration)PREPARATIONSeparate the egg yolks and whites. Beat the egg whites with a pinch of salt until stiff, then beat the egg yolks with the sugar until pale. Add the cocoa, milk, half the flour and egg whites, the packet of baking powder, and finally the rest of the flour and egg whites. Place the mixture in a 22 cm baking pan that has been buttered and floured. Bake in the oven at 180°C (356°F), keeping an eye on it. Remove from the mold once cooked and leave to cool on a wire rack. Once cool, cut into three pieces. Drain the BEYER Royal ann cherries, keep the juice and serve it as is to soak the cookies. Add a small glass of kirsch to the sour cherry juice if you want to make the alcoholic version of the cake. Place the juice in a saucepan and heat until boiling, then leave to cool. Meanwhile, whip the cream and icing sugar. Then soak the first biscuit, arrange the cherries on top, and cover with whipped cream. Repeat with the second biscuit, arranging the remaining cherries on top.
Finally, place the last biscuit on top and cover the entire cake with whipped cream and grated dark chocolate. Finish by making 8 rosettes of whipped cream (or more) and placing the candied cherries on top.
|
