Chocolate cherry coconut cake

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
5 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 4 Eggs (size M)
  • 195 g Sugar
  • 2 packages Vanillin sugar
  • 75 g Flour
  • 110 g Cornstarch
  • 2 TEASPOONS Baking Powder
  • 30 g Cocoa
  • 1 glass (720 ml) Sauerkischen, pitted
  • 7-10 Tbsp thinly peeled rind of 1/2 untreated lemon
  • 100 g Coconut flake
  • 125 g white couverture
  • 550 g Whipped cream
  • 1 package Cream stabiliser
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg whites and 5 tablespoons of cold water until stiff. Finally, add 150 g sugar and 1 packet of vanillin sugar. Beat the egg yolks one after the other. Mix the flour, 75 g starch, baking powder and cocoa and sieve it onto the egg foam and fold it in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down.

  2. 2

    Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Let the sponge cake base cool down, remove from the mould and cut through twice. Drain the cherries on a sieve and collect the juice. Stir some cherry juice and the remaining starch until smooth. Boil up the rest of the juice, 30 g sugar and lemon peel. Stir in cornflour, bring to the boil briefly and remove lemon peel. Fold in the cherries and let the compote cool down a little. Place a cake ring around the lower cake base and smooth the compote over it. Cover with the second cake base and leave to cool for about 30 minutes. Meanwhile roast the grated coconut and let it cool down. Melt the chocolate coating on a hot water bath, spread it thinly on a marble or porcelain board and put it in a cool place for a short time. Whip 300 g cream, remaining sugar and cream firmener until stiff. Fold in 60 g grated coconut and spread the coconut cream on the second sponge cake base.

  3. 3

    Place a cake ring around the lower cake base and smooth the compote over it. Cover with the second cake base and leave to cool for about 30 minutes. Meanwhile roast the grated coconut and let it cool down. Melt the chocolate coating on a hot water bath, spread it thinly on a marble or porcelain board and put it in a cool place for a short time. Whip 300 g cream, remaining sugar and cream firmener until stiff. Fold in 60 g grated coconut and spread the coconut cream on the second sponge cake base. Cover with the third sponge cake base and put the cake in a cool place for another 30 minutes. Slide the chocolate coating into small rolls with a spatula, place on a plate and refrigerate. Whip the remaining cream and vanilla sugar until stiff. Remove the cake from the cake ring. Spread cream all around and sprinkle evenly with chocolate rolls and the remaining grated coconut. Keep cool until serving. Makes about 16 pieces

  4. 4

    Cover with the third sponge cake base and put the cake in a cool place for another 30 minutes. Slide the chocolate coating into small rolls with a spatula, place on a plate and refrigerate. Whip the remaining cream and vanilla sugar until stiff. Remove the cake from the cake ring. Spread cream all around and sprinkle evenly with chocolate rolls and the remaining grated coconut. Keep cool until serving. Makes about 16 pieces

Nutrition Facts

KCAL
340 kcal
CARBS
37 g
FATS
20 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesexoticCakeCake