Cherry and coconut cream cake

Name: Cherry and coconut cream cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 3 Eggs (size M); 75 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 75 g Flour; 25 g Cornstarch; 1 heaped Tsp baking powder; 15 g Beverage powder containing cocoa (approx. 1 tablespoon); baking paper; 500 g Sweet cherries; 250 ml Sour cherry nectar; 100 g Sugar; 1 package Vanillin sugar; 1 Small cinnamon stick; 7-10 Tbsp Juice of 1/2 lemon (approx. 2 tablespoons); 7-10 Tbsp peel of 1/2 untreated lemon; 35 g Cornstarch; 5 sheets white gelatine; 500 g cream quark (40 % fat); 150 ml Batida de Coco (16 % vol); 1 Mesp. grated rind of 1 untreated lemon; 250 g Whipped cream; 1 piece(s) fresh coconut (60-80 g)

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

3 Eggs (size M)
75 g Sugar
1 package Vanillin sugar
1 pinch Salt
75 g Flour
25 g Cornstarch
1 heaped Tsp baking powder
15 g Beverage powder containing cocoa (approx. 1 tablespoon)
baking paper
500 g Sweet cherries
250 ml Sour cherry nectar
100 g Sugar
1 package Vanillin sugar
1 Small cinnamon stick
7-10 Tbsp Juice of 1/2 lemon (approx. 2 tablespoons)
7-10 Tbsp peel of 1/2 untreated lemon
35 g Cornstarch
5 sheets white gelatine
500 g cream quark (40 % fat)
150 ml Batida de Coco (16 % vol)
1 Mesp. grated rind of 1 untreated lemon
250 g Whipped cream
1 piece(s) fresh coconut (60-80 g)

Directions

1
Separate eggs. Beat the egg whites and 2 tablespoons of water until stiff and finally add sugar, vanillin sugar and salt. Beat the egg yolks one after the other. Mix flour, cornstarch, baking powder and cocoa powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper, pour in the mixture and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Let it cool down on a cake rack.
2
In the meantime, wash the cherries, drain well and put some aside for decoration. Stone the remaining cherries. Bring cherries, 150 ml cherry nectar, 50 g sugar, vanillin sugar, cinnamon stick, lemon juice and zest to the boil in a saucepan, boil for about 1 minute and remove the lemon zest. Stir starch and remaining cherry nectar until smooth. Remove the stewed cherries from the heat, stir in the cornflour and bring to the boil again briefly. Cut the sponge once and place a cake ring around the lower cake base. Spread the hot stewed cherries evenly on the cake base and allow to cool. Soak the gelatine in cold water. Mix quark, coconut liqueur, remaining sugar and grated lemon peel. Squeeze the gelatine, dissolve and stir 1-2 tablespoons of cream into the gelatine. Then stir the gelatine into the remaining cream and refrigerate for 5-10 minutes. In the meantime, whip the cream until stiff. When the cream begins to gel, fold in the cream. If necessary, refrigerate for another 5-10 minutes.
3
Soak the gelatine in cold water. Mix quark, coconut liqueur, remaining sugar and grated lemon peel. Squeeze the gelatine, dissolve and stir 1-2 tablespoons of cream into the gelatine. Then stir the gelatine into the remaining cream and refrigerate for 5-10 minutes. In the meantime, whip the cream until stiff. When the cream begins to gel, fold in the cream. If necessary, refrigerate for another 5-10 minutes. Spread half of the coconut cream on the cherry compote and smooth it down. Place the second base on top and spread the rest of the cream loosely on top. Put the cake in a cool place for about 5 hours. Cut the coconut into thin curls with a peeler. Remove the cake from the cake ring with a knife and sprinkle with the fresh coconut curls. Serve decorated with cherries. Makes 12-16 pieces
4
Spread half of the coconut cream on the cherry compote and smooth it down. Place the second base on top and spread the rest of the cream loosely on top. Put the cake in a cool place for about 5 hours. Cut the coconut into thin curls with a peeler. Remove the cake from the cake ring with a knife and sprinkle with the fresh coconut curls. Serve decorated with cherries. Makes 12-16 pieces