Cheese and coconut cake with cherry mirror

Name: Cheese and coconut cake with cherry mirror
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 250 g Flour; 200 g + 1 tablespoon of sugar; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 125 g cold butter; 65 g Coconut flake; 500 g Mascarpone; 500 g Cream curd; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 TABLESPOON Lemon juice; 1 package Pudding powder "Vanilla Flavor"; 1 glass (720 ml) Morello cherries/sour cherries; 1 package red cake glaze, unsweetened; 1 TABLESPOON Icing sugar for dusting; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

250 g Flour
200 g + 1 tablespoon of sugar
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
125 g cold butter
65 g Coconut flake
500 g Mascarpone
500 g Cream curd
7-10 Tbsp grated rind of 1/2 untreated lemon
1 TABLESPOON Lemon juice
1 package Pudding powder "Vanilla Flavor"
1 glass (720 ml) Morello cherries/sour cherries
1 package red cake glaze, unsweetened
1 TABLESPOON Icing sugar for dusting
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film
baking paper

Directions

1
Put flour, 75 g sugar, vanillin sugar, salt, 1 egg and butter in pieces in a bowl. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth short pastry. Wrap in foil and chill for about 30 minutes
2
Lightly dust a large sheet of baking paper with flour. Roll out the shortcrust pastry round (approx. 34 cm Ø). Line a greased and floured springform pan (approx. 26 cm Ø) with the dough, pressing the edges down. Prick the pastry base several times with a fork and sprinkle with 15 g coconut flakes. Put the mould in a cold place
3
Mix mascarpone, quark, 125 g sugar, 4 eggs, lemon peel and juice. Stir in pudding powder and 50 g grated coconut. Pour the mixture into the tin, smooth it down and bake in the preheated oven, lower rack (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. In the switched off oven, with the oven door slightly open, allow to cool for approx. 15 minutes. Then allow to cool in the mould on a cake rack
4
Drain the cherries well on a sieve and collect the juice. Remove the cake from the pan and lift it onto a cake plate. Place the cherries on the cake. Measure 250 ml cherry juice. Mix the cake glaze powder and 1 tbsp. sugar in a small pot. Gradually mix with the cherry juice. Then bring to the boil briefly while stirring constantly. Spread the icing immediately on the cherries with a tablespoon. Let it cool down for about 1 hour and let it get firm. Dust the cake with icing sugar shortly before serving
5
waiting time approx. 4 1/2 hours