Cherry cake with coconut

Name: Cherry cake with coconut
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 1 kg fresh sweet/sour cherries + 1/2 l cherry juice or 2 glasses (720 ml each) cherries; 100 g soft butter/margarine; 150 g + 50 g + 2 tablespoons sugar; 3 packages Vanillin sugar; 3 Eggs (Gr. M); 150 g flour, 2 teaspoons baking powder; 2-3 TABLESPOONS Nut Nougat Cream; 150 g Coconut flake; 500 g Edible quark (20 % fat); 500 g + 300 g whipped cream; 3 packages Cream stabiliser; 2 packages red glaze

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

1 kg fresh sweet/sour cherries + 1/2 l cherry juice or 2 glasses (720 ml each) cherries
100 g soft butter/margarine
150 g + 50 g + 2 tablespoons sugar
3 packages Vanillin sugar
3 Eggs (Gr. M)
150 g flour, 2 teaspoons baking powder
2-3 TABLESPOONS Nut Nougat Cream
150 g Coconut flake
500 g Edible quark (20 % fat)
500 g + 300 g whipped cream
3 packages Cream stabiliser
2 packages red glaze

Directions

1
Wash, stalk and stone the cherries. Put about 16 cherries aside. Grease a springform pan (26 cm Ø). Cream the fat, 150 g sugar and 1 packet of vanillin sugar. Stir in the eggs one by one. Mix flour and baking powder, stir in
2
Spread 1/2 dough into the form. Stir nut nougat cream into the rest of the dough. Spread on the light-coloured dough. Spread 1/3 cherries on the dough. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 30-35 minutes. Let cool off
3
Roast the grated coconut without fat, cool down. Mix quark, 50 g sugar and 1 packet of vanilla sugar. Whip 500 g cream until stiff, pouring in the cream firming agent. fold cream and 1/2 coconut into the quark
4
Place a cake ring (at least 8 cm high) around the cake base
5
Spread 1/2 cream on it. Spread half the cherries on top. Mix 1 packet of icing powder and 1 tablespoon of sugar. Stir in 1/4 l cherry juice and boil up briefly. Spread on the cherries. Chill for about 20 minutes.
6
Spread the rest of the cream on the cherry layer. Spread the rest of the cherries on top, leaving about 5 cm of edge all around. 1 P. Mix icing powder and 1 tablespoon sugar. Stir in 1/4 l juice, bring to the boil briefly. Spread on the cake. Chill for about 2 hours.
7
Whip 300 g cream until stiff, while trickling in 1 sachet of vanillin sugar. Spread half of the cream on the edge of the cake. decorate the cake with coconut, cream tuffs and cherries