Cherry cake with coconut bee sting
easy
90 mins
90 mins
Ingredients
- 1 kg Sour cherries, e.g. morello cherries, (alternatively 2 glasses [à 720 ml] of sour cherries)
- 350 g Butter or margarine
- 300 g Sugar
- 1 package Bourbon vanilla sugar
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 pinch Salt
- 5 Eggs (size M)
- 100 g Cornstarch
- 300 g Flour
- 1 package Baking Powder
- 30 g Honey
- 125 g + 2 tablespoons grated coconut
- 3 TABLESPOONS Milk
- 7-10 Tbsp Grease
Directions
- 1
Wash the cherries, drain well, stone them and put them on a sieve. Put 250 g soft fat, 200 g sugar, vanilla sugar, lemon zest and salt into a mixing bowl and whisk until thick and creamy. Add the eggs one by one, alternating with the cornflour and stir well. Mix flour, except for one tablespoon, and baking powder and finally stir in briefly. Grease the fat pan of the oven (approx. 38 x 34 cm) well.
- 2
Spread the dough evenly. Mix drained sour cherries with 1 tablespoon of flour and sprinkle on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. In the meantime heat up 100 g fat, 100 g sugar and honey. First stir in grated coconut, then milk and remove from the heat. Spread the coconut mixture as small blobs on the pre-baked cake. Then bake for another 20 minutes. Place the finished cake on a grid and let it cool down in the fat pan. Cut the cake into pieces and sprinkle with 2 tablespoons of grated coconut.
- 3
Spread the coconut mixture as small blobs on the pre-baked cake. Then bake for another 20 minutes. Place the finished cake on a grid and let it cool down in the fat pan. Cut the cake into pieces and sprinkle with 2 tablespoons of grated coconut. Serve decorated with melissa. Whipped cream tastes good with it
Nutrition Facts
300 kcal
31 g
18 g
4 g