Sour cherry – milk cake with crispy coconut – dark chocolate base

Ingredients for 12 servings:

• Butter, for the mold
• 125 g rusks
• 150 g dark chocolate
• 25 g palm fat
• 50 g desiccated coconut
• 12 sheets of white gelatin
• 1 jar sour cherries
• 750 g yogurt, whole milk
• 4 tbsp lemon juice
• 100 g sugar
• 1 packet of vanilla sugar
• 500 g Cremefine for whipping
• ½ bag(s) of chips, coconut chips (e.g. health food store)
• Apricot(s) , from the can and Raffaello for garnishing

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

delicious on warm and cold days

First, place the rusk in a freezer bag, then place this in a second freezer bag to minimize crumbs. Crumble the rusk with a heavy wooden spoon until only a few pieces remain (maximum crouton-sized). Melt the chocolate and palm oil completely in a hot water bath, mix with the desiccated coconut and the rusk, and press the resulting crumb mixture onto the bottom of a greased springform pan. Chill the pan for 2 hours. Once this time has elapsed, soak the gelatin in cold water, and place the cherries in a colander to drain. Carefully remove the base from the pan and place it on a cake plate, where it is then encased in a cake ring. Mix together the yogurt, lemon juice, sugar, and vanilla sugar. Squeeze out the gelatin and dissolve it in a small saucepan (without water) over low heat. Then add 3-4 tablespoons of the yogurt mixture and pour the gelatin-yogurt mixture into the remaining yogurt. Refrigerate the mixture for about 15 minutes until it begins to set. Whip the cream until stiff peaks form and fold it into the yogurt mixture. Spread a 1 cm thick layer of yogurt on the cake base, then add the cherries, which are then covered with the remaining yogurt-cream mixture. Finally, refrigerate the cake for at least 4 hours (or even the day before) and then decorate with the desiccated coconut, Raffaellos, and apricot slices.