Cherry cake with coconut macaroon topping
easy
90 mins
90 mins
Ingredients
- 50 g Butter or margarine
- 200 g Sugar
- 1 egg (size M)
- 100 g Flour
- 50 g Cornstarch
- 1 TEASPOON Baking Powder
- 2-3 TABLESPOONS Milk
- 500 g red sweet cherries
- 1/4 l Cherry nectar
- 2 Protein (size M)
- 7-10 Tbsp Salt
- 150 g grated coconut
- 1 TABLESPOON Cocoa for dusting
- 7-10 Tbsp Grease
Directions
- 1
Cream fat and 50 g sugar. Add egg and stir well. Mix flour, 25 g starch and baking powder and stir into the foam mass by the spoonful. Add milk and stir in briefly.
- 2
Pour the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Take out the cake and let it cool down.
- 3
Wash the cherries, remove the stalks and stone them. Bring juice to the boil. Add the cherries. Stir the remaining starch with a little water until smooth, add to the juice and bring to the boil again. Let the stewed cherries cool down a bit and spread them on the pastry base, leaving the base in the springform pan.
- 4
Let the cherry compote set. Beat egg white and salt until stiff. Add the remaining sugar and continue beating. Carefully fold in the grated coconut. Spread the macaroon mixture over the cherry compote.
- 5
Bake the cake in the preheated oven (electric oven: 200 °C/ gas: level 3) for another 10 minutes. Then let it cool down in the mould. Remove the cake from the tin and place it on a cake plate.
- 6
Dust with the cocoa. Results in about 12 pieces.
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