Ingredients
20 g cocoa powder
1 pinch of salt
50 g powdered sugar
120 g butter
4 eggs (Gr. M)
140 g flour
1 glass (750 ml) cherries
1 packet of sauce powder (for cooking)
1 Kg Food Grade Cottage Cheese (40% Fat)
120 g cornstarch
120 g sugar
1 vanilla pod
220 g dark copper conversion
100 g whipped cream
20 g coconut fat
Flour on the work surface
Dry peas
Preparation
Preparation
1. Here it goes, a springform pan (26 cm Ø) greased. Then separate 1 egg.
Then mix the flour, cocoa, salt and powdered sugar in a bowl for the pastry. Then add the egg yolk and the butter in pieces. Then knead with the kneading paddle of a hand mixer, then with your hands to a smooth dough.
Then roll out a circle (about 26 cm Ø) on a floured work surface. Line the bottom of the mold with it and chill for about 20 to 30 minutes.
2. Now drain the cherries and catch the juice. Then mix
