Coconut cherry cake

Name: Coconut cherry cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 100 g Butter; 1 package (225 g) Coconut rusk; 14 sheets white gelatine; 500 g Sour cherries (or sweet cherries); 1 untreated lemon; 200 ml cherry juice or nectar; 175 g Sugar; 1 Cinnamon stick; 300 g Whipped cream; 1 package (200 g) Double cream cream cheese; 1 can(s) (425 ml) Coconut milk "creamy"; 2 packages Vanillin sugar; 20 g coconut chips, some sweet cherries and mint to decorate

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

100 g Butter
1 package (225 g) Coconut rusk
14 sheets white gelatine
500 g Sour cherries (or sweet cherries)
1 untreated lemon
200 ml cherry juice or nectar
175 g Sugar
1 Cinnamon stick
300 g Whipped cream
1 package (200 g) Double cream cream cheese
1 can(s) (425 ml) Coconut milk "creamy"
2 packages Vanillin sugar
20 g coconut chips, some sweet cherries and mint to decorate

Directions

1
Melt the butter. Crumble the coconut rusks finely and mix well with the liquid butter. Place a springform ring (26 cm Ø) on a cake plate and press the crumbs evenly onto the base. Refrigerate for about 1 hour. In the meantime soak the gelatine in cold water. Wash the cherries, drain well and remove the stones.
2
Wash the lemon thoroughly and peel off one half of the peel as a thin spiral. Bring to the boil in a saucepan together with cherries, cherry nectar, 100 g sugar and cinnamon stick. Simmer for about 1 minute, pour into a bowl, remove the cinnamon stick and lemon peel and stir in 7 sheets of squeezed gelatine. Let it cool down until the compote starts to gel. Meanwhile, for the coconut cream, whip the cream until stiff and chill. Gradually stir the cream cheese with coconut milk until smooth. Finely grate the rind of the remaining lemon and squeeze 1/2 lemon (2 tablespoons juice). Mix the lemon juice and zest, vanillin sugar and remaining sugar with the coconut cream. Squeeze out the remaining gelatine, dissolve and mix with a little cream. Then stir into the remaining cream. Chill the cream for 5-10 minutes until it starts to gel. Then fold in the cream and pour half of the cream onto the cooled base.
3
Finely grate the rind of the remaining lemon and squeeze 1/2 lemon (2 tablespoons juice). Mix the lemon juice and zest, vanillin sugar and remaining sugar with the coconut cream. Squeeze out the remaining gelatine, dissolve and mix with a little cream. Then stir into the remaining cream. Chill the cream for 5-10 minutes until it starts to gel. Then fold in the cream and pour half of the cream onto the cooled base. Spread 2/3 of the cherries (must also almost gel) on top. Pour the rest of the cream on the cherries and place the remaining compote on top as a blob. Now use a fork (as with the marble cake) to pull the cake through in a spiral shape. Refrigerate the cake for 4-5 hours and remove from the edge of the springform pan. Decorate as desired with roasted coconut chips, some sweet cherries and mint. Makes about 12 pieces
4
Spread 2/3 of the cherries (must also almost gel) on top. Pour the rest of the cream on the cherries and place the remaining compote on top as a blob. Now use a fork (as with the marble cake) to pull the cake through in a spiral shape. Refrigerate the cake for 4-5 hours and remove from the edge of the springform pan. Decorate as desired with roasted coconut chips, some sweet cherries and mint. Makes about 12 pieces
5
Attention: The cake could only be tried with sweet cherries. With sweet cherries it was about 300 ml juice and 6 sheets of gelatine. Sour cherries give more juice, therefore 7 sheets of gelatine. try with fresh sour cherries next year