– Grind the butter with sugar until smooth. Beat in the eggs one at a time, add the flour, milk, part of stoned cherries and sliced pineapple.

– Put the paste in a buttered baking pan and bake for 50 minutes. Unmold and cool.

– Mix the powdered sugar with warm water until smooth. Glaze the cake, decorate with the cream beaten with the sugar, chocolate leaves and cherries.