Coconut, cherry and yogurt cake

  • 100 g Butter or margarine
  • 400 g Sugar
  • 3 Eggs (Size M)
  • 1 pinch Salt
  • grated zest of 1 untreated lemon
  • 6-8 EL milk
  • 120 g flour
  • 2 TL baking powder
  • 70 g desiccated coconut
  • 1 glass (720 ml) sour cherries
  • 1 bag of red fruit jelly 'raspberry flavor'
  • 5 sheet white gelatine
  • 250 g Skimmed-milk yogurt
  • 5 EL lemon juice
  • 2 packet Vanillin sugar
  • 125 g whipped cream
  • Mint leaves
  • fat and breadcrumbs
105 minutes
light t
Mix the fat and 100 g sugar with the whisk of the hand mixer until creamy. Separate eggs. Stir in egg yolks one at a time. Add salt, lemon peel and milk. Mix the flour and baking powder, then add gradually. Grease the bottom of a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Pour in batter. Beat egg whites until stiff. First sprinkle 150 g of sugar, then 50 g of desiccated coconut. Approx. Pour 3 tablespoons of it into a piping bag with a star nozzle. Sprinkle small dots on a parchment-lined baking sheet. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 20 minutes. Spread the rest of the meringue on the batter. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 30-35 minutes. Then let it cool down. Roast the remaining coconut flakes in a pan until golden brown. Drain the cherries while collecting the juice. Make up to 400 ml with water. Mix the red groats powder, 75 g sugar and about 6 tablespoons of juice until smooth. Bring the remaining juice to the boil. Stir in the mixed powder and bring to the boil briefly. Fold in the cherries. Lightly dip the meringue in it and sprinkle with roasted coconut flakes. Let the cherry compote cool for as long as possible, then fill the meringue base and let it set completely. Soak the gelatine in cold water. Mix the yogurt, lemon juice and vanilla sugar together. Squeeze out the gelatine, dissolve it lukewarm, stir in. Chill until the cream begins to set. Whip the cream and remaining sugar until stiff, fold in. Spread the cream on the compote and let it set. Serve garnished with the meringue, remaining roasted coconut flakes and mint leaves. Makes about 12 pieces
Waiting time approx. 1 1/2 hours
1 portion approx:
  • 400 kcal
  • 1680 kJ
  • 6 g protein
  • 16 g fat
  • 57 g carbohydrates


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