Cherry dessert

1. Beat egg yolks with sugar until foamy, mix oil, water, flour with baking powder and cocoa . Finally, lightly mix in the egg whites.

2. Pour the sponge cake onto a tray lined with baking paper and bake at 170 degrees for about 10 minutes. Let cool after baking. We repeat the procedure 2 times to have 2 plates, or we use a double batch and cut the sponge cake in half.

3. Whip the cream No. 1 according to the instructions, spread it on a cooled plate and cover it with cherries in jelly.

4 . Put 800 ml of water in the pot, mix the Golden Creams and boil. Pour gelatin into a bowl and mix with 6 tablespoons of sugar. Pour 2 dcl of hot, not boiling, water. Stir until the gelatin dissolves and immediately mix into the cooked golden cream. Layer the finished cream on the cake.

5. Cover the cream with a second layer. Spread the cherries in the jelly and put the whipped cream on top.