Chocolate – Cherry – Almond – Coconut – Cream – Cake

Ingredients for 1 servings:

• 200 g butter or margarine, melted
• 6 eggs
• 200 g sugar
• 50 g cocoa powder
• 200 g almond(s), ground
• 200 g desiccated coconut, (fine)
• 1 packet of baking powder
• 3 tbsp rum
• 1 jar sour cherries
• 50 g cornstarch
• 2 cups whipped cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 2 tbsp powdered sugar
• some chocolate, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

without flour, for round shape 28 – 30 cm diameter

Cream the butter with sugar and eggs until fluffy. Add the almonds, coconut, cocoa, baking powder, and rum. Bake at 175°C for 45-50 minutes. Let the cake cool. When the cake is cold, cut it in half (carefully, as the pastry is brittle). Drain 1 jar of sour cherries. Make a custard from the juice (make up to 0.5 liters with water if necessary) and 50g cornstarch + sugar if desired. Stir in the cherries, spread it on the bottom half of the cake, and place the top half on top. Let the cake cool. When the cake is cold, whip the cream with vanilla sugar, powdered sugar, and cream stiffener. Spread it all over the cake, garnish, and decorate with cherries and grated chocolate. The longer the cake stands, the better it tastes.