Cake
Description
This cake has one interesting feature – it sounds completely different when warm and when cold. I recommend definitely trying it right after preparation, and then again when it has completely cooled, to determine which version you prefer. The chocolate can be grated or processed in a blender so that larger pieces remain. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. You can use cherries fresh or frozen, as well as canned. You can turn the oven on right away to preheat to 180°C.
- 2
Step 2
2. The butter must be very soft. Combine it with the sugar and cream it.
- 3
Step 3
3. Add the eggs one at a time, beating the mixture until smooth.
- 4
Step 4
4. Sift the flour and starch.
- 5
Step 5
5. The dough is uniform and smooth.
- 6
Step 6
6. Add the dry ingredients to the dough together with vanilla or vanilla sugar. You can also add a pinch of salt.
- 7
Step 7
7. In a separate bowl, set aside half of the dough and combine it with sifted cocoa.
- 8
Step 8
8. Mix thoroughly.
- 9
Step 9
9. Spread the chocolate batter on the bottom of the pan.
- 10
Step 10
10. Then gently spread the light dough.
- 11
Step 11
11. Place the cherries on top and put the pan in the oven for about half an hour.
- 12
Step 12
12. While the crust is baking, let's work on the cream. In a small bowl, add the sugar.
- 13
Step 13
13. Crack the eggs and mix.
- 14
Step 14
14. At the same time, place the milk on the heat and bring it to a boil.
- 15
Step 15
15. Add the starch to the eggs with sugar and stir the mixture into boiling milk. Reduce the heat to the lowest setting and, stirring constantly, cook the cream until it thickens. This will take only a couple of minutes.
- 16
Step 16
16. The cream is ready.
- 17
Step 17
17. And the crust as well.
- 18
Step 18
18. Put the warm cream on the warm cake.
- 19
Step 19
19. And sprinkle with chocolate.
- 20
Step 20
20. Such an amazing dessert for tea.