Cheese-cherry cake with coconut crumble

Name: Cheese-cherry cake with coconut crumble
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 1 glass (720 ml) Cherries; 250 g Flour; 580 g Sugar; 180 g soft butter; 120 g Coconut flake; 2 kg Low-fat curd; 300 g Schmand; 7-10 Tbsp Juice of 1 lemon; 10 Eggs (size M); 2 packages Pudding powder "Vanilla Flavor"; 6 TABLESPOONS Semolina

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

1 glass (720 ml) Cherries
250 g Flour
580 g Sugar
180 g soft butter
120 g Coconut flake
2 kg Low-fat curd
300 g Schmand
7-10 Tbsp Juice of 1 lemon
10 Eggs (size M)
2 packages Pudding powder "Vanilla Flavor"
6 TABLESPOONS Semolina

Directions

1
Drain the cherries, let them drip off. For the crumbles, mix flour, 80 g sugar, butter and 100 g coconut flakes with the dough hooks of the hand mixer to form crumbles and chill. In the meantime, mix quark, sour cream, 500 g sugar, lemon juice, eggs, pudding powder and semolina.
2
Fold the cherries into the quark mixture. Pour the mixture into a greased and floured oven pan (32 x 39 cm) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 50-60 minutes.
3
After 30 minutes baking time, spread the crumble evenly on the cake and bake to finish. Remove the cake from the oven, place on a cake rack and allow to cool. Cut the cake into 30 cubes and sprinkle with remaining coconut flakes.
4
Whipped cream is delicious with it.