Cherry cake with coconut quark cream

Name: Cherry cake with coconut quark cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 1 kg fresh or 2 glasses (720 ml each) sweet/sour cherries; 100 g soft butter or margarine; 200 g + 4 tablespoons sugar; 3 packages Vanillin sugar; 3 Eggs (size M); 150 g Flour; 2 TEASPOONS Baking Powder; 2-3 TABLESPOONS Nut Nougat Cream; 150 g Coconut flake; 500 g Edible quark (20 % fat); 800 g Whipped cream; 3 packages Cream stabiliser; 2 packages red glaze; 1/2 l cherry nectar (or juice from the glasses); 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

1 kg fresh or 2 glasses (720 ml each) sweet/sour cherries
100 g soft butter or margarine
200 g + 4 tablespoons sugar
3 packages Vanillin sugar
3 Eggs (size M)
150 g Flour
2 TEASPOONS Baking Powder
2-3 TABLESPOONS Nut Nougat Cream
150 g Coconut flake
500 g Edible quark (20 % fat)
800 g Whipped cream
3 packages Cream stabiliser
2 packages red glaze
1/2 l cherry nectar (or juice from the glasses)
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Wash, stalk and stone the cherries. Drain the cherries from the glass, collecting the juice. Put 12-16 cherries aside. Grease a springform pan (26 cm Ø). Cream the fat, 150 g sugar and 1 packet of vanilla sugar. Stir in eggs one after the other. Mix flour and baking powder, stir in. Spread half the dough into the tin. Stir nut nougat cream into the rest of the dough.
2
Spread on the light-coloured dough. Spread 1/3 of the cherries on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Let them cool down. Roast the grated coconut in a pan without fat until golden brown, take it out and let it cool down. Mix quark, 50 g sugar and 1 packet of vanilla sugar. Whip 500 g cream until stiff, allowing the cream firmer to trickle in. Fold the cream and half of the coconut flakes into the quark. Place a high cake ring around the base. Spread half the cream on top. Spread another 1/3 cherries on top. Mix 1 packet of cake glaze and 2 tablespoons of sugar. Stir in 1/4 litre cherry nectar, bring to the boil briefly. Spread the glaze over the cherries immediately. Chill for about 20 minutes. Spread the rest of the cream on the cherry layer. Spread the rest of the cherries in the middle of the cake.
3
Spread half the cream on top. Spread another 1/3 cherries on top. Mix 1 packet of cake glaze and 2 tablespoons of sugar. Stir in 1/4 litre cherry nectar, bring to the boil briefly. Spread the glaze over the cherries immediately. Chill for about 20 minutes. Spread the rest of the cream on the cherry layer. Spread the rest of the cherries in the middle of the cake. Mix 1 packet of cake glaze and 2 tablespoons of sugar. Stir in 1/4 litre cherry nectar, bring to the boil briefly. Spread the icing immediately over the cherries and cream. Chill the cake for about 2 hours. Whip 300 g cream until stiff, while pouring in 1 sachet of vanillin sugar. Fill almost half of it into a piping bag with a star-shaped spout. Spread the cake with the rest of the cream. Press the remaining grated coconut to the edge. Decorate cake with cream tuffs, remaining cherries, grated coconut and mint
4
Mix 1 packet of cake glaze and 2 tablespoons of sugar. Stir in 1/4 litre cherry nectar, bring to the boil briefly. Spread the icing immediately over the cherries and cream. Chill the cake for about 2 hours. Whip 300 g cream until stiff, while pouring in 1 sachet of vanillin sugar. Fill almost half of it into a piping bag with a star-shaped spout. Spread the cake with the rest of the cream. Press the remaining grated coconut to the edge. Decorate cake with cream tuffs, remaining cherries, grated coconut and mint
5
waiting time approx. 3 hours