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Sunday cake

Sunday cake


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Countertop:

Separate the yolks from the whites. Rub the yolks with a pinch of salt and the 4 lengths of oil until the mixture is homogeneous.

Beat the egg whites well together with the 4 tablespoons of sugar. When the meringue is ready, add the yolks. Separately sift the 5 tablespoons of flour, a tablespoon of cocoa and baking powder. Lightly incorporate the flour mixture into the meringue, mixing lightly with a wooden spoon.

In the greased and lined tray, bake the top over low heat until it comes off the edges and passed the test with the toothpick.

Cream:

I had 2 chocolates of 100 gr. with hazelnuts. You can use dark chocolate with milk, preferably ...

In a bowl put the 200 ml of whipped cream and broken chocolate pieces on a very low heat and heat gently, without boiling the whipped cream. Mix with a spoon until the chocolate melts well. Refrigerate for at least 2 hours (or overnight).

When the cream is completely cold, beat with the mixer until it acquires the consistency of a fluffy cream.

Assembly:

The cooled worktop is cut into 3 thin parts. It is syruped with a syrup from a cup and a half of water and 5 tablespoons of sugar, rum essence and 1-2 tablespoons of cherries. Between the countertop sheets, put the cream over which a few cherries are placed (remove the seeds).

If you have small children, give up the tablespoons of sour cherries in syrup and choose sour cherries in cream when serving.

Refrigerate for 1-2 hours (if you are patient), then dress in whipped cream and garnish with whole sour cherries.

It is simply delicious!




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