Ingredients
Biscuit
300 g Muffins50 ml sunflower oil
125 ml water
55 g egg
340 g Cherry compoteCream
135 g Vanilla cake cream 100 g Delux white cream400 ml milk
250 ml Whipped cream 5+Sauce
26 g Red cake glaze Dolcela
250 ml water
40 g sugar
Preparation steps
Weight for 32 portions – 2.2 kg
Mix all the ingredients for the sponge cake except for the cherries using an electric mixer. Spread the resulting mixture onto a baking tray lined with parchment paper, arrange the drained cherries on top, and place it in a preheated oven for 20 minutes at 180 °C.
Mix the cream powder, whipped cream, and milk at the highest speed for 5 minutes, then spread the resulting cream over the cooled sponge cake.
For the topping, add sugar and cake glaze to cold water and, while stirring, heat until boiling. Then briefly cool the topping and pour it over the cooled cake.
Tip
Instead of water for the dressing, you can use cherry compote juice.