CAKE PANCHO!!!!!!!!!!!!

Biscuit:
200 gr flour
40 gr cocoa
10 g baking powder
6 eggs
pinch of salt
200 gr sugar
120 ml milk
80 gr vegetable oil

Cream:
400 gr cream
300 gr sour cream 20%
130 gr powdered sugar

Filling:
500 gr sour cherries

Cream for leveling - 50 gr
Powdered sugar - 20 g

Ganache:
30 gr cream
30 g dark chocolate

Preparing the biscuit:

Preheat the oven to 360 F . Line a baking dish with baking parchment or grease it with butter. 2
In a deep bowl, beat the eggs with the sugar and a pinch of salt until fluffy and light in color (about 5-7 minutes with a mixer on high).
Sift together the flour, cocoa and baking powder. Gently stir the dry ingredients into the egg mixture with a spatula or at low mixer speed.
Pour in the milk and vegetable oil and mix gently until smooth.
Pour the batter into the prepared mold and bake for 35-40 minutes. Check the readiness with a wooden stick - it should come out dry.
Cool the ready biscuit. Then remove the top layer, leaving an even base, and cut the rest of the biscuit coarsely.