Cake "Pancho" with cherries and sour cream: recipe

Pull and tie the edges of the fabric. Place a sieve on a large bowl so that it does not touch the bottom of the container.

Combine eggs with sugar and salt. Beat with a mixer until a thick, fluffy and light mass is formed. It will take 7-10 minutes.

Sift flour with cornstarch, cocoa and baking powder. Pour the dry ingredients into the eggs in parts, mix gently.

Add vanilla extract, milk and butter to the dough, mix. Pour onto a baking sheet, bake a biscuit in a preheated oven for 18-20 minutes, cool.

Cut out a circle from the cake around the diameter of the bowl in which you will collect the cake. Cut the rest of the biscuit into large cubes.

Line a deep round bowl with cling film. Throw the cherry on a sieve and leave for 15-20 minutes to drain excess juice.

Both fresh and frozen cherries are suitable for the cake.

Set aside about 100 g of cream. Mix the biscuit cubes with the remaining cream and put in a bowl in layers, alternating with cherries.

Lay a round cake on top of the biscuit cubes, press it a little. Cover the bowl with cling film on top. Place the cake in the refrigerator for at least 4 hours.

Carefully invert the bowl onto a serving platter and remove the cling film. Coat the cake with reserved cream. Place in refrigerator for another hour.

Finely chop the chocolate, combine with butter and melt in a water bath or in the microwave, mix well and cool slightly.