Ingredients:

For the dough:

• 350 g flour
• 350 g sugar
• 250 g soft margarine
• 5 Owner
• 1 pack of vanilla sugar
• 1 pack of baking powder
• 500 g sour cherries
• 4 THE Kakaopulver

For the cream:

• 250 g soft butter
• 50 g icing sugar
• A little milk
• 1 packet of pudding powder, cream flavour
• 500 ml milk
• 3 tablespoons sugar

For the casting:

• 6 tbsp icing sugar
• 5 THE Kakaopulver
• 4 tbsp coffee cream
• 120 g Coconut fat
• 1 No
• 1 pack of vanilla sugar
• Optional: coffee powder

Nutritional values ​​(entire recipe):

• kcal: 9833
• Protein: 127.92 g
• Fett: 615,79 g
• Carbohydrates: 944.35 g

Preparation:

1. For the dough, beat the sugar and vanilla sugar with the eggs for at least 5 minutes until fluffy. Carefully add the soft butter. Mix the baking powder with the flour and stir into the dough.
2. Halve the dough and mix one half with the cocoa. Place the dark half of the dough on a greased baking sheet, spread the light dough on top and top with cherries.
3. Bake at 180°C top/bottom heat for about 20-30 minutes. Allow to cool completely.
4. For the buttercream, prepare the pudding according to the instructions and allow to cool. Beat the soft butter and icing sugar until fluffy, then stir in the pudding a spoonful at a time.
5. Spread buttercream on the cooled cake.
6. For the icing, beat all the ingredients vigorously. If the mixture seems too firm, add another egg. Pour the chocolate icing over the cream and refrigerate.