Ingredients:
- 300 g Friglo sour cherries
Za fil:
- 20 egg yolks
- 250 g powdered sugar
- 250 g margarine
- 250 g butter
- 300 g dark chocolate
Cake layers:
- 20 egg whites
- 300 g granulated sugar
- 300 g ground walnuts
Preparation:
Filling:
Melt the chocolate over a bain-marie or in the microwave. With a mixer, beat the egg yolks and powdered sugar until pale and fluffy. Add the butter, margarine, and melted chocolate, then beat until completely smooth and homogeneous. Set the filling aside.
Layers:
Beat the egg whites with the granulated sugar to stiff, glossy peaks. Fold in the ground walnuts and 2 tablespoons of the prepared filling, gently, using a spatula or wooden spoon.
Line two 28 cm springform pans with baking paper and divide the batter evenly between them. Preheat the oven to 180 °C and bake the layers for 10-12 minutes without opening the oven door.
After baking, carefully remove the paper and, once cooled, slice each layer horizontally to obtain 4 equal rounds in total. Spread each round with one quarter of the filling and scatter cherries over the first three layers (leave the top plain). Stack the layers. Simmer the remaining quarter of the cherries with 2 tablespoons of sugar and use to decorate the cake.
