John Myers
Sponge Cake with Cherry and Coconut Cream
The perfect sponge cake with cherry and coconut cream recipe with a picture and simple step-by-step instructions.
- 1 glass Sour cherries 720 ml
- 150 g Butter
- 1 pinch Salt
- 240 g Sugar
- 4 Pc. Eggs
- 160 g Flour
- 0,5 tsp Baking powder
- 170 g Desiccated coconut
- 2 a cup Creme fraiche Cheese
- Drain the sour cherries well in a colander. Mix the butter, salt and 160 g sugar with the mixer until creamy. Mix 3 eggs one after the other into the mixture. Sieve the flour and baking powder over the mixture and fold in carefully.
- Place the dough in a springform pan lined with baking paper. Turn the cherries in 4 tbsp coconut flakes and distribute evenly on the dough. Bake at 175 ° for about 30 minutes until golden brown.
- Mix 80 g of sugar and 1 egg yolk with 130 g of desiccated coconut in a bowl. Beat the egg white until stiff and fold in as well. After 30 minutes of baking time, spread the mixture onto the cake and bake the cake at the same temperature for approx. 20 minutes.
- Let the cake cool down a little, carefully remove it from the mold and let cool down completely.
- This cake is a must for all coconut fans – you don’t even get to take pictures of the finished cake ……. ;-D
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