Cherry cake book

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Ingredients:

For two biscuits you need:

8 eggs

32dag of sugar

27dag of flour

8dag cocoa

1 baking powder

For cream (I) you need:

2 whole eggs

14dag of sugar

14dag of butter

14dag of cooking chocolate

For cream (II) you need:

6 dl of double cream

For stuffing you need:

3 glasses of preserved cherries

4,5 dl of cherry juice

6 - 8 spoons of Gustin (starch)

How to prepare:

Foamy mix all eggs with sugar that mixture rise strongly. With ladle admix flour with baking powder and cocoa. Cover baking tin with baking paper and bake approximately 45 minutes at 180 degrees C.

Cream (I):

Foamy mix whole eggs with sugar. Meantime melt chocolate with butter and cool it off. Add this chocolate to beat eggs and mix with mixer as long as cream doesn't become fairly brown color(If the cream doesn't become brown color, put it into refrigerator for 5 minutes).

Cream II:

Beat the cream.

Stuffing:

Squeeze a cherries that you get 4,5dl of juice. Then add 6-8 spoons of Gustin(starch) into 1dl juice. Remnant boil. Add mixture with Gustin(starch) into boiled juice then reboil and add strained cherries and while you continually mixing, you cook another minute.

Composition:

Cut biscuit through twice, moisten lower part with rest of cherry juice, coat it with half of cream (I) and add 1/4 of stuffing. Cover with second third, moisten it, coat with half of beat cream(cream II), load it with second quarter of cherries and cover with last layer of biscuit(don't forge to moisten). Repeat procedure for other biscuit.

20.06.2007. 14:48