We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Remove the cherries from the compote, loosen and remove the seeds and then drain.
Separate the eggs: the egg whites in a larger bowl and the yolks in a smaller one.
Rub the yolks with the oil until they reach the consistency of a mayonnaise, add the baking powder and quench with the lemon juice.
Beat the egg whites until they become like a hard foam, add the sugar and beat until the foam no longer falls off the beater.
Mix the ingredients as follows: first pour the yolks and flour and mix gently from the bottom up, then incorporate the cherries and jam.
Grease a cake pan or guguluf with oil and line with flour, then turn the composition over.
Sprinkle cocoa on top and mix lightly but not to the bottom.
Put the tray in the preheated oven for about 30 minutes, at a temperature of 170 degrees.