Today, I propose a two-colored cake with sour cherries or cherries. A melting cake with contrasting flavors - vanilla and chocolate, and a tart aftertaste left by the sour cherries. A light and tasty summer dessert, easy and quick to prepare.
Preheat the oven to 180°C, static heat.
Prepare the mold. Line a 30*20 cm mold with parchment paper.
Prepare the batter In a large bowl, mix whole eggs with sugar, vanilla extract, and salt until the mixture triples in volume (about 8-10 minutes). Add the oil and mix a little to incorporate it. Sift the flour with the baking powder and incorporate it in 3 batches using a spatula. Divide the batter into 2 bowls evenly. In a separate bowl, mix the cocoa with the milk until you obtain a smooth paste. First add 3 tablespoons of milk, mix, and if needed, add a 4th to achieve a thick, smooth paste. Add this to one of the bowls and incorporate it with the spatula.
Prepare the cake. Pour the cocoa batter into the mold and spread it evenly. Pour the vanilla batter on top in a uniform manner. Place the cherries on top.
Baking the cake Preheat the oven and bake for about 35-40 minutes or until the surface is golden brown and a toothpick comes out clean. Allow to cool, then remove from the pan, slice, and sprinkle with powdered sugar before serving.
0 servings
12
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