John Myers
Ingredients for 1 servings:
- 4 eggs, separated
- 4 tbsp water, warm
- 175 g sugar
- 1 pinch of salt
- 75 g flour
- 75 g cornstarch
- 1 pinch of baking powder
- 100 g dark chocolate
- 1 pack of butter
- 6 packs of gelatine – fix
- 1 jar sour cherries
- ½ lemon(s), the juice
- 1 pack lemon(s) – peel, grated
- 175 g sugar
- 1 stalk(s) cinnamon
- 300 g cream
- 200 g double cream cheese
- 1 can coconut cream
- 2 packets of vanilla sugar
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Bring the cherries to a boil with their juice, half a sachet of lemon zest, 100g of sugar, and a cinnamon stick. Remove the cinnamon stick and refrigerate the cherries. For the base, chop the chocolate bar and melt it with the knob of butter in a warm water bath. Place the egg yolks in a bowl with the 4 tablespoons of water and 175g of sugar and beat with a mixer on high speed until frothy. Mix 75g of flour with a pinch of salt, a pinch of baking powder, and 75g of cornstarch and slowly fold into the egg yolk mixture. Now beat the egg whites until stiff peaks form and fold into the mixture. Carefully fold in the melted chocolate. Line a springform pan with baking paper and pour in the batter. Bake in a preheated oven at 180°C for approx. 30 minutes. Stir 2 sachets of gelatine fix into the already cold cherry mixture and refrigerate again until the compote begins to set. For the coconut cheesecake, whip 300g of cream until stiff and chill. Mix 200g of double cream cheese with the can of coconut cream. Mix the juice of half a lemon, the remaining grated lemon zest, the two sachets of vanilla sugar, and 75g of sugar with the cream. Add the remaining 4 sachets of gelatine fix and chill for 5-10 minutes until the cream begins to set. Fold in the stiffly whipped cream. Now pour half of the cream onto the base and scatter about 2/3 of the cherries over it. Spread the remaining cream on top, drop the remaining compote on top, and dangle it with a fork to create a pretty pattern.
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