CIASTO OFELIA Z WIŚNIAMI Z KOMPOTU I BUDYNIEM

Prepare the sponge cake (you can do this the day before): beat the eggs with sugar for about 7-10 minutes or until light and fluffy. Mix flour and baking powder Sprinkle the dry ingredietns all over the egg mixture and gently fold them in. Pour over the baking pan (25x35cm – line only the bottom with baking paper, do not grease the sides). Bake for about 20 minutes in 180C. Let cool completely. Cut of the tiny bit of top of the cake and set aside. Soak the sponge cake with some lemon juice and water mixture.

Prepare the fruit filling: simmer a part of cherry juice in a pot. Mix starch and vanilla pudding mix with remaining cherry juice and add it into the hot juice. Cook, mixing, until thick.

Place cherries on your soaked sponge cake. Pour over hot cherry mixture. Set aside, until sets.
Prepare the buttercream: prepare the pudding, using 3 cups of milk and set aside, until reaches a room temperature (just like butter). Beat the butter with sugar for few minutes and gradually add room temperature pudding – should be very thick (add 2-3 tbsp of pudding on each addition). Place the buttercream on the cherry filling. It’s best to place small portions of the buttercream and gently smear it out with a teaspoon or a tablespoon – to be honest, it’s much easier, using a piping bag!

Toast your coconut on a dry skillet. Crumble the top of the sponge cake on the buttercream. Sprinkle with coconut. Refrigerate for few hours.