Cherry chocolate cake from the tray

Ingredients

Directions

1. 1

   Drain the cherries. Cream fat with salt and sugar. Stir in eggs bit by bit. Mix flour with baking powder and stir in. Spread the dough on a greased baking tray (32 x 38.5 cm).

2. 2

   Spread cherries on top. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Let cool off. In the meantime prepare the buttercream. Stir pudding powder into 4 tablespoons of milk until smooth.

3. 3

   Bring the rest of the milk to the boil and stir in the mixed pudding powder. Bring to the boil again. Pour into a bowl and sprinkle with sugar to prevent skin formation. Put it in a cold place. Whip butter with icing sugar until creamy and white.

4. 4

   Stir in the pudding (at room temperature) by the spoonful. Spread on the cooled down cake. Let it set. In the meantime melt the white couverture in a water bath. Put it in a cold place until it is almost firm.

5. 5

   Then melt again and spread lukewarm on the cream. Melt the dark chocolate coating, put it in a small freezer bag and cut off a small corner. Spray the chocolate coating in irregular stripes onto the white chocolate coating.

6. 6

   Let it cool down. Cut the cake into squares of 9x9 cm. Cut the squares diagonally and garnish with halved cherry, chocolate leaf and pistachio halves. Results in about 24 pieces.