Chocolate – Cherry – Almond – Coconut – Cream – Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g butter or mararine, melted
- 6 egg (s)
- 200 g suar
- 50 g cocoa powder
- 200 g almond (s), round
- 200 g desiccated coconut, (fine)
- 1 packet baking powder
- 3 tablespoon rum
For covering:
- 1 glass sour cherries
- 50 g cornstarch
For painting:
- 2 cups whipped cream
- 2 packs vanilla sugar
- 2 packs cream stabilizer
- 2 tablespoon powdered sugar
- some chocolate, grated
Print Recipe
Pin Recipe Instructions
- Mix the butter with sugar and eggs until frothy. Add the almonds, coconut, cocoa, baking powder and rum. Bake at 175 ° C for 45-50 minutes.
- Let the cake cool down. When the cake is cold, cut once (be careful, the dough is brittle).
- Drain 1 glass of sour cherries. From juice (possibly fill up to 0.5 liters with water) and 50g cornstarch + possibly sugar, cook pudding, mix in cherries, distribute on the lower part of the cake and put the upper half on top. Let the cake cool down.
- When the cake is cold, whip the cream with vanilla sugar, powdered sugar and cream stiffener, brush the cake all around, garnish and decorate with cherries and grated chocolate.
- The longer the cake stands, the better it tastes.
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