Ingredients

Cake

2 dark sponge cakes
3000 g cherries for cakes and desserts
30 g agar
500 g sugar
450 ml water

Advocaat mousse

2500 g whipping cream
400 g icing sugar
200 g dessicated coconut
30 g gelatin
500 g chocolate
500 ml advocaat
450 ml water


Method

Cake

Bake 2 chocolate sponge cakes. Soak the agar in 450ml cold water, bring to the boil and add to very hot cherries and sugar. Fill the two cake rounds and put in the cold store.

Mousse

Whip the cream and mix with sugar, melt the chocolate and combine with advocaat, dissolved gelatin and remaining ingredients. Spread mixture over the prepared sponge cakes and chill.

Decoration

Decorate using paradise apple halves, green apple Frużelina® and chocolate.