cherry-coconut-cream-fraîche cake

Name: cherry-coconut-cream-fraîche cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 1 glass (720 ml) Sour cherries; 200 g Butter or margarine; 150 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 4 Eggs (size M); 300 g Fresh cream; 325 g Flour; 2 TEASPOONS Baking Powder; 35 g Coconut flake; 20 g Coconut Flakes; 250 g Whole milk yoghurt; 1 package Vanillin sugar; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

1 glass (720 ml) Sour cherries
200 g Butter or margarine
150 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
4 Eggs (size M)
300 g Fresh cream
325 g Flour
2 TEASPOONS Baking Powder
35 g Coconut flake
20 g Coconut Flakes
250 g Whole milk yoghurt
1 package Vanillin sugar
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Pour the cherries into a sieve and drain well. Mix fat, sugar, lemon peel and salt for about 5 minutes with the whisk of the hand mixer until creamy. Stir in the eggs one by one. Add 150 g crème fraîche and mix. Mix flour and baking powder and stir briefly into the dough. Fold in the cherries. Grease a springform pan (26 cm Ø) and sprinkle thickly with 20 g grated coconut.
2
Fill in the dough and smooth it down. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Remove from the oven, place on a grid and let it cool in the mould. In the meantime, roast the coconut flakes and the remaining 15 g grated coconut in a pan without fat until golden brown, remove and let cool off. Remove the cake from the pan. Mix 150 g crème fraîche, yoghurt and vanilla sugar and spread on the cake. Sprinkle coconut flakes and shavings on the cake and decorate with mint
3
Waiting time approx. 1 hour