Cherry and coconut cake

Name: Cherry and coconut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1 kg Sour cherries; 200 g Butter or margarine; 500 g Sugar; 2 packages Vanillin sugar; 8 Egg yolk (size M); 175 g Flour; 150 g Cornstarch; 2 TEASPOONS Baking Powder; 6 Protein; 175 g Coconut flake; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1 kg Sour cherries
200 g Butter or margarine
500 g Sugar
2 packages Vanillin sugar
8 Egg yolk (size M)
175 g Flour
150 g Cornstarch
2 TEASPOONS Baking Powder
6 Protein
175 g Coconut flake
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Wash the cherries, drain and stone them. Cream fat, 125 g sugar and vanilla sugar. Gradually stir in the egg yolks. Mix 150 g flour, cornstarch and baking powder and stir into the dough. Put the dough into a greased fat pan and smooth it down. Mix drained cherries and remaining flour and spread on the dough. Pre-bake in a preheated oven (electric: 175 °C / gas: level 2) for 25-30 minutes.
2
In the meantime, beat the egg whites until stiff and then gradually add the remaining sugar. Fold in grated coconut, up to 20 g. Spread the coconut meringue on the cake and sprinkle with the remaining grated coconut. Bake the cake for another 25 minutes. Let the cherry cake cool down on the fat pan and cut into pieces. Serve garnished with lemon balm. Makes about 20 pieces
3
Dishes: Lunéville