Ingredients:
200 g flour
70 g sugar
4 g salt
60 g icing sugar
55 g cocoa powder
125 g butter
3 eggs
90 g sugar
1 teaspoon vanilla extract
500 g ricotta
15 days cornstarch
100 g sour cream
150 g frozen cherries
Preparation:
In a bowl mix the flour, sugar, salt, icing sugar and cocoa.
Then add the butter little by little.
Work with your hands until you get a sandy mixture.
Separately, beat the eggs with the sugar and vanilla. Then add the cheese.
Mix the starch and sour cream.
Now assemble the cake by spreading half of the cocoa mixture.
Then form a thick layer of cream and cherries. Sprinkle the cherries with sugar and starch.
Cover with more cream and finally with the rest of the cocoa mixture.
Bake at 180° for 40-50 minutes.
Then let it cool first at room temperature, then in the refrigerator for 2 hours.
