Gaby
Ingredients:
24–36 cm round cake pan
Chocolate sponge cake (for 1 layer):
3 eggs
1/2 cup sugar
8 tablespoons water
1/2 teaspoon ammonium bicarbonate
1/2 cup flour
2 tablespoons cocoa powder
For the cream:
1 vanilla pudding mix
2 cups milk
1 cup sugar
1–2 tablespoons cocoa powder
1 cup strong brewed coffee (1 espresso)
100 g shredded coconut
10 tablespoons milk
Layers:
Whip the egg whites with the sugar until stiff peaks form, then add the yolks, the water, the cocoa powder, and the flour mixed with the ammonium bicarbonate. Bake three layers, preparing each layer separately.
Cream:
Prepare the pudding according to the package instructions. Let it cool, then add 400–450 g of butter and beat until smooth and fluffy. Divide the cream into two parts. To the first part, add the cocoa powder and the coffee. Soak the shredded coconut in the 10 tablespoons of milk, cool it, and add it to the second part.
Layer the cake as follows: cake layer + a thin layer of chocolate-coffee cream + vanilla-coconut cream + a thin layer of chocolate-coffee cream + cake layer + a thin layer of chocolate-coffee cream + vanilla-coconut cream + a thin layer of chocolate-coffee cream + cake.
Top with cherries in their own juice (slightly crush the cherries beforehand to prevent them from leaking) and drizzle with chocolate. Lightly spread cream on the top layer, then add the cherries. Whip the butter while gradually adding the cooled pudding when making the cream.
