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Black and white cake with pudding filling

Method


Preheat the oven to 180 ° C.

Separate the whites from the yolks and beat the egg whites with 50 g of the sugar until stiff. Mix the oil, egg yolks, and the remaining sugar in another bowl until frothy. Add flour, baking powder, and 125 ml water.

Halve the dough into two separate bowls. Pour cocoa and milk into one half, stir. Now add half of the stiff egg whites to the light and dark dough and fold in with a wooden spoon.

Line a baking sheet (39x26x4 cm) with baking paper and smooth the light dough out on it. Add the dark dough on top in blobs and distribute a bit. Drain the morello cherries in a sieve and sprinkle on top. Bake the cake for about 25 minutes and let cool completely.

For the filling bring the pudding to a boil according to the instructions on the packet. Let it cool for 15 minutes until the mixture is just lukewarm. Beat the butter briefly, add to the pudding, and stir. Top the cooled cake with the pudding, smooth it out evenly and let everything cool off.

For the glaze, melt the dark couverture and add coconut oil. Cover the pudding layer with the chocolate glaze. Cool and serve in squares.

Rapunzel Products


1400325 Cristallino cane sugar, HAND IN HAND
1434200 Tiger cocoa drink, HAND IN HAND
1420390 Vanilla pudding powder
1430785 Semisweet couverture, HAND IN HAND
1006055 Coconut oil virgin, HAND IN HAND
HAND IN HAND

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