A simple but delicious cake recipe:
Preheat the oven. Grease the baking tray. Drain the cherries in a sieve. Beat the butter, sugar and vanilla sugar until creamy. Stir in the eggs one by one. Mix flour with baking powder and fold in. Spread half of the dough on the baking sheet. Stir the other half with milk and cocoa powder. Spread evenly on the light batter. Spread the cherries evenly on top. Bake in the oven at 175 °C (center, convection oven 160 °C ) for 40 minutes.
Cool. In the meantime, mix the pudding powder with 100 ml of milk and the sugar. Heat the remaining milk, stir in the pudding powder, allow to bubble up according to package instructions and cool. Fold in the powdered sugar, egg liqueur and bitter almond oil. Spread the cooled cake with the custard and refrigerate for 1 hour. For the chocolate icing, break the coconut fat and the chocolate into small pieces and melt in a water bath while stirring. Cool slightly and coat the cake evenly with it.
Cream and chocolate should not mix if possible. Use a fork to draw wavy lines in the chocolate frosting and set. Dust the cake with cocoa powder.
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