Cherry Bottle Cake Recipe

Instructions

1. Place a bowl of eggs in a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and cocoa powder and mix.
3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees) and mix, then put it in the main dough and mix.
4. Pour into an 18cm mold, bake in an oven preheated to 170 degrees for 30 minutes, cool, cut off the top and bottom, and cut 3 slices 1cm thick.
5. Cut the cherries in half, remove the seeds, and cut some into small pieces.
6. Cut the sheet according to the size of the container and prepare 2 sheets each.
7. Add sugar to cold whipped cream and whip lightly. Add cold cream cheese and vanilla extract and whip to make the cream, and place in a piping bag.
8. Lay a sheet on the container, put the cream, and put the cherries cut into small pieces and place the sheet.
9. Top with cream and top with cherries cut in half.