Mini coconut cherry cake

Name: Mini coconut cherry cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 3 Eggs (Gr. M); 7-10 Tbsp Salt; 225 g Sugar; 150 g Flour; 7-10 Tbsp 1 1⁄2 coated Tsp baking powder; 1 glass (720 ml) Cherries; 7-10 Tbsp 1 p. custard powder vanilla (for cooking; for 1⁄2 l milk); 6 sheets white gelatine; 1 can(s) (400 ml) Coconut milk; 200 g + 200 g whipped cream; 100 g Coconut chips; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

3 Eggs (Gr. M)
7-10 Tbsp Salt
225 g Sugar
150 g Flour
7-10 Tbsp 1 1⁄2 coated Tsp baking powder
1 glass (720 ml) Cherries
7-10 Tbsp 1 p. custard powder vanilla (for cooking; for 1⁄2 l milk)
6 sheets white gelatine
1 can(s) (400 ml) Coconut milk
200 g + 200 g whipped cream
100 g Coconut chips
baking paper

Directions

1
Line the bottom of a small springform pan (18 cm Ø; approx. 7.5 cm high) with baking paper. Separate the eggs. Beat the egg whites, 2 tbsp. cold water and 1 pinch of salt until stiff, while pouring in 125 g sugar. Beat the egg yolks separately.
2
Sift flour and baking powder on top and fold in. Brush into the form. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 30 minutes. Let it cool down.
3
For the cherry compote, drain the cherries and collect the juice. Mix the pudding powder and 6 tbsp. juice. Boil up the rest of the juice. Stir in the pudding powder and simmer for about 1 minute while stirring. Fold in the cherries.
4
Let the compote cool down.
5
Soak gelatine in cold water. Mix coconut milk and 100 g sugar. Squeeze the gelatine, dissolve over low heat. Stir 3 tbsp. coconut milk into the gelatine, then stir into the rest of the coconut milk.
6
Chill for about 15 minutes until it begins to gel.
7
Cut the cake base 2 x horizontally. Whip 200 g cream until stiff. Fold into the coconut milk. Close the cake ring around the bottom cake base. First spread half compote, then half coconut cream on top.
8
Cover with second floor. Spread with the rest of cherry compote and cream. Place 3rd base on top. Chill for about 4 hours.
9
Roast the coconut chips in a pan without fat, take them out and let them cool down. Whip 200 g cream until stiff. Spread the cake with the cream and sprinkle with coconut chips.