Chocolate-cherry stripes with coconut crumbles

Name: Chocolate-cherry stripes with coconut crumbles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 3 Eggs (size M); 475 g Flour; 50 g Coconut flake; 230 g + 1 tablespoon of sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 125 g soft butter; 1 glass (720 ml) Morello cherries/sour cherries; 35 g Cornstarch; 50 g Dark chocolate coating; 600 g Low-fat curd; 6 TABLESPOONS Milk; 6 TABLESPOONS Sunflower oil; 1 package Baking Powder; 20 g Cocoa powder; 1 package Pudding powder "Vanilla Flavor"; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

3 Eggs (size M)
475 g Flour
50 g Coconut flake
230 g + 1 tablespoon of sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
125 g soft butter
1 glass (720 ml) Morello cherries/sour cherries
35 g Cornstarch
50 g Dark chocolate coating
600 g Low-fat curd
6 TABLESPOONS Milk
6 TABLESPOONS Sunflower oil
1 package Baking Powder
20 g Cocoa powder
1 package Pudding powder "Vanilla Flavor"
baking paper

Directions

1
Separate 1 egg. Put 175 g flour, grated coconut, 80 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, egg yolk and butter in flakes in a mixing bowl. First knead with the dough hooks of the hand mixer, then briefly with your hands to form crumbles
2
Drain the cherries on a sieve, collecting the juice. Stir 7-8 tbsp. cherry juice and starch until smooth. Bring the remaining juice and 1 tbsp. sugar to the boil in a saucepan. Stir in the starch and let it simmer for about 1 minute while stirring. Fold in the cherries, place in a bowl and allow to cool
3
Chop the chocolate coating and melt it over a warm water bath. Leave to cool for about 5 minutes. Mix 150 g quark, milk, oil, 75 g sugar, 1 packet of vanillin sugar and 1 pinch of salt in a bowl. Stir in the chocolate coating briefly. Mix 300 g flour, baking powder and cocoa, add and knead with the dough hooks of the hand mixer
4
Press the curd oil dough on a large sheet of baking paper with your hands and the dough roll to form a rectangle (approx. 24 x 36-38 cm) and roll it out. Lift the dough with the baking paper onto a small baking tray (approx. 20 x 38 x 4 cm). The baking parchment and dough should stand up at the edge. Alternatively, a square metal roasting lid (approx. 20 x 34 cm) is also suitable.
5
Separate two eggs. Mix 450 g quark, 50 g sugar, egg yolks and custard powder to a smooth cream. Beat 3 egg whites until stiff, then add 25 g sugar. fold the beaten egg whites into the quark mixture
6
Place the stewed cherries lengthwise as strips in the middle of the dough. Add the curd cream as strips on the right and left side. Spread the crumbles on top. Bake in the preheated oven, 2nd shelf from below (otherwise lower shelf) (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Place the cake on the baking tray/ cover and let it cool down on a cake rack. Then lift out of the tin with the baking paper and cut into 10-12 strips. To serve, cut the strips in half again crosswise, otherwise the pieces may be too thick.
7
On 24 pieces: