- 25 drops SteSweet Fluid
- 160 g white flour
- 1 tablespoon cherry jam
- 6 eggs
- 400g cherries
- 2 eggs
- 2 tablespoons baking powder
- 10g cocoa powder
Separate the eggs.
In the egg yolks, put SteSweet and the cherry jam. Mix it all well.
Mix the egg whites to snow solid state.
Mix flour and baking powder.
Add egg whites and flour alternatively to the mixture of egg yolks, Stesweet and the cherry jam, mixing with a big spoon or a silicon spatula. Then add cocoa powder and make movements from bottom up.
Heat the oven to 180° C
Divide the cherries into two equal portions: In one half add a dash of flour so that they don’t sink on the bottom. After having spammed some butter in the baking tin and filling it with the dough , put half the cherries into the dough and the foured half on top.
Bake in the oven for 25 mins, remember to check if it is baked well by sticking a toothpick inside the cake to the bottom and see if any dough is sticking to the toothpick.
Tip: Instead of putting cocoa powder in the mixture, it is possible to add it on top of the cake once it is done and cold, but remember to regulate the SteSweet quantity accordingly