Malina’s birthday cake every year while she was growing up, she made it for us for Valentine’s Day during her stay with us. When Sabrina asked for it for her birthday, we had to reach out to Malina for emergency help to get the recipe! Fortunately, between technology and abiding love, we were able to get what we needed, and now, we can share it. 🙂
Preheat oven to 170°. Blend well:
200 g butter, softened
200 g flour
200 g sugar
4 eggs
10 ml baking powder
Spread on a greased and floured jelly roll pan – 35 cm x 50cm.
Make a second batch of the dough, adding:
30 ml cocoa powder
Spread chocolate batter over the light batter, and then arrange over the surface, pressing in lightly:
700 g Morello cherries, drained
Bake for 30 minutes or until a toothpick inserted away from the fruit comes out clean, and then set pan on a rack to cool.
For the pudding layer, combine in a saucepan:
750 ml milk
100 g sugar
2 packets vanilla pudding mix
Heat to a boil, stirring constantly, until thickened. Remove from stove and cool.
Alternative:
Bring to a boil, then take off heat:
750 ml milk
Remove milk from heat and blend together until creamy:
100 g sugar
3 egg yolks
30 g corn starch
dash salt
10 ml vanilla
Blend into milk gradually, and bring to a gentle boil, stirring constantly, until thickened. Remove from stove and cool.
Blend thoroughly into pudding:
250 g butter, softened
When the cake and the pudding mixture have cooled completely, spread the pudding mixture over the cake evenly, and refrigerate or even put in the freezer to chill.
Meanwhile, over a double boiler, melt together:
100 g coconut butter
200 g dark chocolate
Pour carefully over pudding layer, tilting to spread; chill completely and serve.