Cherry Cake with Cream

Preparation

1. STEP 1 OF 8

   Butter a 20 cm diameter cake pan, line the base with a sheet of baking paper, and grease it with butter

2. STEP 2 OF 8

   Beat the eggs and 125 g of sugar in a bowl until you obtain a dense and frothy mixture, then slowly add the flour mixed with cocoa and sifted

3. STEP 3 OF 8

   Gradually add the oil, then transfer the mixture into the pan, level the surface, and bake in the oven (190 degrees) for 30-35 minutes until it is puffed and fluffy

4. STEP 4 OF 8

   At this point, take the cake out of the oven and invert it onto a metal rack

5. STEP 5 OF 8

   Gently remove the baking paper and let it cool

6. STEP 6 OF 8

   Combine the pitted cherries, the rest of the sugar, and orange juice in a pot, cover the pot, and slowly bring to a boil, then give it a stir and let it cook over low heat for 4-5 minutes

7. STEP 7 OF 8

   At the end, drain the cherries and set them aside, collecting the juice in a small saucepan

8. STEP 8 OF 8

   Add the arrowroot dissolved separately in a bit of water, then bring back to a boil, reduce the heat to low, and let cook for one minute

Suggestions

• Cake Pan

• Whisk

General Information

Analysis

Macronutrients (100 gr)