Coconut cherry cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 3 tbsp. cold water until stiff. Finally, pour in 150 g sugar. Beat the egg yolks separately. Mix flour and baking powder, sieve onto the egg foam and fold in carefully

2. 2

   Line the bottom of a springform pan (18 cm Ø) with baking paper, fill in the sponge mixture and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Take out, carefully loosen the edge of the springform pan and let the sponge cake cool down

3. 3

   Pour the cherries into a sieve, collect the juice. Bring juice to the boil to 6 tablespoons. Stir the pudding powder, 2 tablespoons of sugar and the rest of the juice until smooth and use to thicken the juice. Add the cherries and let cool off

4. 4

   For the cream, soak gelatine in cold water. Mix coconut milk and 100 g sugar. Squeeze out the gelatine, dissolve at low heat, add 1 tbsp. coconut milk and mix. Then stir quickly into the coconut milk. Chill the coconut milk for about 15 minutes

5. 5

   Remove the baking paper from the sponge cake base and cut through the base 2 times horizontally. Whip 200 g cream until stiff and fold into the slightly jellied coconut milk. Place a cake ring around the bottom cake base. Spread half of the cherries and half of the cream on the cake base. Place the middle cake base on top and repeat the process. Place the remaining cake base on top and chill for approx. 4 hours

6. 6

   Spread coconut chips on a baking tray. Roast in a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for 5-10 minutes. Whip 200 g cream until stiff. Remove the cake ring from the cake. Spread the cake all around with cream. Sprinkle with coconut chips

7. 7

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
440 kcal

CARBS
50 g

FATS
23 g

PROTEINS
7 g