White coconut chocolate cake

Name: White coconut chocolate cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 4 eggs (Gr. M), 1 pinch of salt; 125 g sugar, 100 g flour; 100 g (45 g) + 3 go. tablespoons cornstarch; 2 TEASPOONS Baking Powder; 3 TABLESPOONS Coconut liqueur; 300 g white couverture; 1 glass (720 ml) Sour cherries; 12 TABLESPOONS + 1 teaspoon grated coconut; 850 g Whipped cream; 2 packages Cream stabiliser; 2 packages Vanillin sugar; 16 Almond kernels (without skin); baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

4 eggs (Gr. M), 1 pinch of salt
125 g sugar, 100 g flour
100 g (45 g) + 3 go. tablespoons cornstarch
2 TEASPOONS Baking Powder
3 TABLESPOONS Coconut liqueur
300 g white couverture
1 glass (720 ml) Sour cherries
12 TABLESPOONS + 1 teaspoon grated coconut
850 g Whipped cream
2 packages Cream stabiliser
2 packages Vanillin sugar
16 Almond kernels (without skin)
baking paper

Directions

1
Separate eggs. Beat the egg whites, salt and 4 tbsp. cold water until stiff, adding sugar. Beat the egg yolks separately. Sift flour, 100 g starch and baking powder on top and fold in liqueur. Spread into a springform pan (26 cm Ø) lined with baking paper. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for approx. 35 minutes. Cooling down
2
Grate 100 g chocolate coating. Drain the cherries and collect the juice. 6 tablespoons juice and 3 go. Stir tbsp. starch. Boil up the rest of the juice. Stir in starch, bring to the boil briefly. Fold in the cherries, let it cool down a little
3
Cut the biscuit 2 x horizontally. Pile the compote dome-shaped on the lower bottom, cool down. Roast 5 tbsp. grated coconut without fat. Whip 500 g cream with 1 packet each of cream firming agent and vanilla sugar until stiff. Fold in the grated coconut and grated chocolate coating. Pile 2/3 of the coconut cream on top of the cherries. Place 2. base on top. Spread with the rest of the coconut cream, place the 3rd base on top
4
Whip 250 g cream with 1 packet each of cream firming agent and vanillin sugar until stiff. Spread the cake with it,
5
Place in a cool place for about 2 hours. Coarsely chop 200 g of chocolate coating, melt in a hot water bath while stirring. Spread over the cake and sprinkle with 7 tbsp. grated coconut. Chill for about 30 minutes. Whip 100 g cream until stiff. Decorate the cake with cream, almonds and 1 tsp. grated coconut