Once we’ve taken it out of the oven, we can hardly wait to slice it up and eat it! It’s easy and fast to make, and infinitely variable. You can add whatever you happen to have at home into it, like cherries, vanilla pudding and so on. It can be prepared in no time – no wonder that we like it so much.
For the sponge cake:
• 26 dkg granulated sugar,
• 4 eggs,
• 2 dl oils,
• 2 dl lukewarm water.
Dump all ingredients into a bowl, beat everything together using an electric whisk for a couple of minutes, then stir in 26 dkg flower and a sachet of baking powder. Spread it into a baking tin on parchment slightly greased with butter.
For the filling:
Top the mixture with 70 dkg of pitted cherries, then cook a sachet of pudding powder in 4 dl of milk with two tablespoons of sugar, and sprinkle it over the top using a spoon, and place it in the preheated oven. Bake it for about 20-25 minutes (depending on your appliance) using top and bottom heat at 180 °C. Enjoy it!