Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites and 5 tbsp. cold water until stiff, adding 150 g sugar and 1 packet of vanilla sugar. Beat the egg yolks separately into the mixture. Sift flour, 75 g starch, baking powder and cocoa into the mixture and fold in. Spread into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes. Let them cool down
Drain the cherries and collect the juice. 6 tablespoons of juice and 2 go. Stir the starch together. Boil up the rest of the juice, 2 tablespoons of sugar and lemon zest. Stir in starch, bring to the boil briefly. Remove lemon peel. Fold in cherries and cool down a little
Cut the biscuit 2 x horizontally. Close the edge of the mould around the lower base. Spread cherries on top. Place 2nd base on top and chill for approx. 30 minutes.
Roast the grated coconut without fat. Chop the chocolate coating and melt in a hot water bath while stirring. Spread thinly on a marble or porcelain plate, allow to dry. Scrape off in large shavings (or scrape off curls from the couverture block with a peeler or on a cucumber slicer)
Whip 300 g cream until stiff, adding cream firmer and
Sprinkle 1 tablespoon of sugar. About half the grated coconut
underneath. Spread on the second floor. 3. lay the floor on top. Chill for about 30 minutes.
Whip 250 g cream and 1 packet of vanilla sugar until stiff. Spread the cake with the cream and sprinkle with the chocolate shavings and the rest of the coconut flakes