Fresh sour cherry cake recipe

Bake the ingredients of the cake mix for 10-12 min at a temperature of 170 degrees C. Boil the ingredients for the dressing and pour over still warm biscuit. Mix 2-3 dcl of whipped cream with still hot pudding and pour over the cooled biscuit. Put sour cherries from the compote at the top. Cook 2 transparent gelatin in sour cherry compote and pour over the cream, when it’s still hot. Cool off well.
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Servings:  4
Prep Time:  15 min
Total Time:  45 min


Related Categories:   Dessert,  

Ingredients:

Biscuit: 6 eggs, 3 tablespoons sugar 6 tablespoons flour 4 tablespoons of cocoa 1 packet of baking powder Dressing: 3 dcl water, 1 tablespoon sugar Cream: 2 packet of vanilla pudding (cooked with 7 ounces of milk) 1 packet of gelatin 1 cup cherry compote

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