For 10 persons approx.
- 350 gr. flour
- 250 gr. butter
- 250 gr. sugar
- 600 gr. sour cherries in syrup
- 6 eggs
- 1 packet of baking powder
- 2 tsp. tablespoons cocoa
- For the garnish:
- 1 / 2 l. milk
- 1 packet of powdered pudding
- 250 gr. butter
- 100 gr. sugar
- 200 gr. black bitter chocolate
- 200 gr. milk chocolate
- 1 lemon
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30 à 35 mn. |
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40 mn. 175°C.(th6)/400-425 °F |
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- In a large pot or bowl work the butter and sugar until the mixture blanchisse.Ensuite add the whole eggs, flour and yeast. Divide the dough in half and add to one half of the cocoa. Using a rubber spatula, spread the preparation on the nature of the oven buttered plate, and cover with cocoa preparations.
Preheat oven to 175 ° C. (th.6)
- Drain cherries thoroughly by applicant on a double thickness of paper towel. Then divide them evenly over the dough, pushing does only slightly. Bake for 30 minutes.
After this time, remove the tray from oven and let cool to room temperature.
- Meanwhile, prepare the filling, diluting the pudding powder and 6 tablespoons sugar. tablespoons of hot milk, then add the remaining milk boiling. Pour into a saucepan and bring to a boil. Remove from heat and let cool.
Beat with a whisk Electric 200 gr. butter with the grated rind and juice of lemon. Add to the previous preparation.
- Cover the cake with this mixture and put it in charge. Melt the dark chocolate and milk. Add the remaining butter. 1 mix with wooden spoon until a smooth and homogeneous mixture.
Divide the frosting into a regular layer, put it in the oven at 100 ° C. for a few minutes. Draw on the cake ripples with a pastry comb or teeth of a fork not pressing too much on the glaze or with a large knife-saw. Let dry before you cut the cake into regular rectangles.
French