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Beat eggs, add sugar, continue beating until melted. Add flour mixed with cocoa and baking powder, mix gently until incorporated. Pour the top into a tray lined with baking paper and bake at 175 degrees for 20 minutes or until the toothpick test passes. Leave to cool.
Mix gelatin with 50 ml of water and cook for 10 minutes. Heat the lemon peel with the sugar and quench with the lemon juice. Leave to cool. Beat the whipped cream well, add the gelatin and lemon syrup, mix well and spread on the counter. The cherries are washed, drained and pitted, then placed over the whipped cream. Cut the top in half and overlap, then refrigerate for an hour after which it can be served powdered with sugar or coconut.