Ingredients
- Flour: three quarters of a cup
- Cocoa: a quarter of a cup
- Vanilla: a teaspoon
- Baking soda: half a teaspoon
- Eggs: 3 grains
- Sweetened condensed milk: a box
- Milk: a cup (liquid)
- Butter: 100 grams
- Baking powder: a tablespoon
- Salt: a quarter of a teaspoon
- Whipping cream: 2 cups (liquid / for decoration)
- Cherry: can (canned / with juice / for decoration)
Dark chocolate: ½ cup (grated / for decoration)
How to prepare
Preheat the oven to 180 degrees Celsius.
Sift flour, cocoa, salt, baking powder and baking soda into a bowl.
Put the sweetened condensed milk, butter, eggs, liquid milk and vanilla in an electric mixer, mixing the ingredients for a minute until they are well blended.
Gradually add the flour and cocoa mixture to the liquid mixture, then beat for a minute or until the ingredients are homogeneous.
In a tray greased with oil and sprinkled with flour pour the mixture.
Put the tray into the preheated oven and leave for 45 minutes or until cooked.
Flip the cake onto the grill and set it aside to cool completely.
In an electric mixer, whip the liquid cream for 6 minutes, then put it in the fridge until it freezes.
After cooling the cake, cut it in half horizontally with a sharp saw knife.
Place the cake base on a serving plate.
Pour 4 tablespoons of cherry juice on the base.
Paint with a little cream and then put the other part of the cake.
Holes are made on the face of the cake with a small wooden stick, then about 4 tablespoons of cherry juice is poured.
Spread the cream on the cake from all sides and flatten the face well.
Sprinkle the grated chocolate.
With a pastry bag, roses of cream are made on the cake.
Distribute the cherries and a little grated chocolate on the roses.
Put the cake in the refrigerator for at least two hours.
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