We start by preparing the base, an essential element of our dessert. In a large bowl, mix the ingredients in the correct order, ensuring that each component is well incorporated before adding the next. We begin with the beaten eggs, to which we gradually add the sugar, mixing vigorously until we achieve a fluffy and homogeneous composition. Then, we gradually incorporate the sifted flour, baking powder, and a pinch of salt, gently mixing with a spatula to avoid lumps. Finally, we add the melted butter, allowed to cool slightly, and vanilla essence for an extra flavor.
The obtained composition is poured into a well-greased baking tray with butter and dusted with flour to prevent sticking. Ensure that we evenly align the composition in the tray, and then place it in the preheated oven at 180 degrees Celsius. The base will bake for about 35 minutes, but it is important to check it from time to time by inserting a toothpick in the middle; if it comes out clean, the base is ready. After baking, let it cool in the tray for a few minutes, then carefully remove it onto a rack to cool completely.
When the base has cooled, cut it in half horizontally with a sharp knife. Tear the top part of the base into smaller pieces and place them in a deep dish. Pour the milk over these pieces, allowing them to soak well while we take care of the rest of the preparation.
In another bowl, mix the cherries with the melted butter, high-quality cocoa, and nuts, which add a crunchy texture, whether coarsely or finely chopped. We also add the soaked base in milk and mix everything with a spatula until we obtain a homogeneous and delicious cream.
On the remaining base, spread the apricot jam, ensuring it is evenly distributed to provide a sweetness that balances the intense flavor of the chocolate. On top, pour the previously obtained cream, smoothing it with a spatula to form an even and attractive layer.
To finish the preparation, we take care of the glaze. We prepare the mixture according to the instructions on the package, making sure to obtain a fluid consistency, but not too liquid, that can evenly cover the cream. We carefully pour it over the cherry cream, ensuring it spreads well.
We finalize by sprinkling coconut or grated chocolate on top, depending on our preferences, to add a decorative touch and an extra flavor. Our dessert is now ready to be enjoyed, bringing joy and unforgettable moments with every tasting.
The obtained composition is poured into a well-greased baking tray with butter and dusted with flour to prevent sticking. Ensure that we evenly align the composition in the tray, and then place it in the preheated oven at 180 degrees Celsius. The base will bake for about 35 minutes, but it is important to check it from time to time by inserting a toothpick in the middle; if it comes out clean, the base is ready. After baking, let it cool in the tray for a few minutes, then carefully remove it onto a rack to cool completely.
When the base has cooled, cut it in half horizontally with a sharp knife. Tear the top part of the base into smaller pieces and place them in a deep dish. Pour the milk over these pieces, allowing them to soak well while we take care of the rest of the preparation.
In another bowl, mix the cherries with the melted butter, high-quality cocoa, and nuts, which add a crunchy texture, whether coarsely or finely chopped. We also add the soaked base in milk and mix everything with a spatula until we obtain a homogeneous and delicious cream.
On the remaining base, spread the apricot jam, ensuring it is evenly distributed to provide a sweetness that balances the intense flavor of the chocolate. On top, pour the previously obtained cream, smoothing it with a spatula to form an even and attractive layer.
To finish the preparation, we take care of the glaze. We prepare the mixture according to the instructions on the package, making sure to obtain a fluid consistency, but not too liquid, that can evenly cover the cream. We carefully pour it over the cherry cream, ensuring it spreads well.
We finalize by sprinkling coconut or grated chocolate on top, depending on our preferences, to add a decorative touch and an extra flavor. Our dessert is now ready to be enjoyed, bringing joy and unforgettable moments with every tasting.
Ingredients
For the dough: 12 eggs, 500 g sugar, 26 tablespoons of boiled and cooled water, 5 cups of flour, 1 packet of baking powder. For the cream: one and a half cups of pitted sour cherries from cherry liqueur, 200 g cocoa, 300 g butter, 250 g roasted (unsalted) hazelnuts, 1 jar (400ml) and a half of apricot jam, 600 ml milk. For decoration: 2 packets of lemon-flavored icing, coconut to taste or grated chocolate. Attention: The quantities mentioned for the ingredients can be halved!!!