CIASTO OFELIA Z WIŚNIAMI Z KOMPOTU I BUDYNIEM

Place cherries on your soaked sponge cake. Pour over hot cherry mixture. Set aside, until sets.
Prepare the buttercream: prepare the pudding, using 3 cups of milk and set aside, until reaches a room temperature (just like butter). Beat the butter with sugar for few minutes and gradually add room temperature pudding – should be very thick (add 2-3 tbsp of pudding on each addition). Place the buttercream on the cherry filling. It’s best to place small portions of the buttercream and gently smear it out with a teaspoon or a tablespoon – to be honest, it’s much easier, using a piping bag!

Toast your coconut on a dry skillet. Crumble the top of the sponge cake on the buttercream. Sprinkle with coconut. Refrigerate for few hours.