Ingredients
Sponge:
- 4 pieces Chicken eggs
- 100 gram Sugar
- 100 gram Flour wheat / Flour
- 1 teaspoon Baking powder
- 2 tablespoons Cocoa powder
Cream:
- 500 ml Cream (33%)
- 400 gram Cream cheese
- 100 gram Sugar powder
Cherry filling:
- 200 gram Cherries seedless
- 50 ml Water
- 30 gram Sugar
- 1 teaspoon Corn starch
Decoration:
- Coconut shavings to taste
- Cherries whole berries, to taste
Instructions
- Let's make a chocolate sponge cake. Beat the eggs with sugar until fluffy. Mix the flour, baking powder and cocoa in a bowl and sift well. Add the flour mixture to the eggs in parts, gently kneading with a spatula. Transfer to a greased form and bake at 180 degrees for 20 minutes.
- When the sponge cake is completely cool, cut it into small cubes or grind it into a large crumb. I just tear my hands into small pieces.
- Boil the cherry filling. Put the pitted cherries in a saucepan and add the sugar. Put on a small fire and bring to a boil. Starch dilute with water and add to the cherry, boil until thick for 5 minutes. Let it cool completely.
- In cups for trifles or cremans, spread out a layer of sponge cake. Add the cherry filling to the top, pouring a lot of sponge cake. Leave it to soak for 20 minutes.
- Meanwhile, prepare the cream. Beat the cooled cream with a mixer to light peaks. Then add the cooled cream cheese and powdered sugar, and beat again until smooth. Put the cream in a pastry bag with a nozzle and on top of the biscuit with cherries, on the entire surface, we will detach not large cream flowers.
- The finished dessert will be decorated with chocolate chips, and put in the refrigerator for at least 2 hours. Serve the dessert well chilled.
- Before serving, garnish with a cherry!
- Enjoy.