- 3 eggs
- 1 cup of powdered sugar
- 1 cup oil
- 4 tablespoon melted butter
- 1/2 cup milk
- 1/2 cup whipped cream
- 3.5 cups of flour
- 100 grams of cherries (seeds extracted)
- 1 packet of vanillin
- 1 package baking powder
- 1 tablespoon starch
You can extract the cherries’ cores with a pipette. The dimensions of your cup may vary, so take care to use standard cups or add flour according to the consistency of the cocoa bean sprouts.
You can cook your cakes in the cake cakes you want, but you should absolutely grease and bake them in the name of not sticking.
How is it prepared?
Add starch over the cherries and lightly squeeze into the starch, paying attention to the crushed ones.
Break the eggs into a deep bowl. Add sugar on it and beat it nicely.
Then add milk, oil and melted butter. Mix.
Add all the ingredients together by adding the cream.
Add flour, flour, baking soda and vanillin squeezing. Stir the flakes thoroughly until the flakes are not left.
Finally, add the cherries that you find in the starch and mix them with gentle motions using a spatula.
Transfer to a baked and rounded rectangular or round cake cake and cook in a preheated 180-degree oven thoroughly cooked and over-cooked.
Take it out and rest at room temperature. Slice and serve.
You can serve it with powdered sugar on it.