Christmas Cake

Coconut and Sour Cherry Cake – A Festive Delight

Who doesn’t love a cake that combines the delicious flavors of coconut with the sweetness of sour cherries? This cake is perfect for special occasions, but also for a simple weekend evening when you want to treat yourself to something special. Whether you prepare it for the holidays or just to celebrate life, the recipe below will help you create a dream dessert!

Preparation Time:
- Preparation time: 30 minutes
- Baking time: 40 minutes
- Total time: 1 hour and 10 minutes
- Number of servings: 8-10

Ingredients

For the cocoa sponge:
- 4 eggs (at room temperature)
- 1 pinch of salt
- 8 tablespoons of Green Sugar sweetener (or white sugar, as preferred)
- 8 tablespoons of white wheat flour
- 8 tablespoons of sunflower oil
- 1 tablespoon of dark cocoa
- 1 vanilla pod (or vanilla extract)

For the coconut cream:
- 150 g grated coconut
- 100 ml sweet milk (or coconut milk for a more intense flavor)
- 250 g creamy cottage cheese (30% fat)
- 150 g mascarpone
- 250 ml liquid heavy cream
- 5 tablespoons of Green Sugar sweetener

For the sour cherry sauce:
- 200 g frozen sour cherries
- 3-4 tablespoons of water
- 2 tablespoons of Green Sugar sweetener

For the syrup:
- 300 ml pomegranate + orange + sour cherry syrup

For decoration:
- 500 ml heavy cream for whipping
- 100 g mascarpone

Step-by-Step Preparation

Step 1: Preparing the Sponge

1. Preheat the oven: Preheat the oven to 180°C. Place the baking paper in the baking pans (18-20 cm), moistening it slightly for easier placement.
2. Separate the eggs: In two bowls, separate the eggs, placing the egg whites in one bowl and the yolks in another. Add a pinch of salt to each bowl.
3. Whip the egg whites: Use a mixer to whip the egg whites until they form a foam. Gradually add 4 tablespoons of sweetener and continue mixing until you achieve a firm meringue.
4. Add the yolks: In the bowl with the meringue, incorporate the yolks, then gently add the flour and cocoa. Finally, fold in the oil, being careful not to lose the air in the mixture.
5. Bake the sponge: Pour the mixture into the first baking pan and repeat the process for the second sponge, using the remaining yolks and ingredients. Bake in the preheated oven for 40 minutes. Check if they are baked by inserting a toothpick in the center; if it comes out clean, they are done.

Step 2: Preparing the Cream and Sauce

1. Hydrate the coconut: In a bowl, add the grated coconut and pour in the sweet milk, allowing it to absorb the liquid.
2. Sour cherry sauce: In a small saucepan, add the frozen cherries, water, and sweetener. Simmer over low heat until the cherries break down and the sauce thickens. Let cool.
3. The cream: Whip the liquid cream until it becomes firm, then add the cottage cheese and mascarpone. Incorporate the hydrated coconut and mix well. Finally, add sweetener to taste.

Step 3: Assembling the Cake

1. Cutting the sponges: Once the sponges have cooled, cut each sponge in half, creating four layers (two cocoa and two white).
2. Soak the sponges: Use the pomegranate, orange, and sour cherry syrup to soak each layer of sponge.
3. Assemble the cake: Place one sponge on a serving plate, followed by a layer of coconut cream, a few cherries from the sauce, and then another sponge, alternating colors. Continue alternating layers until you reach the last sponge.

Step 4: Decorating

1. Whip the cream: Whip the heavy cream with the sweetener and add the mascarpone. Mix until it becomes a firm cream.
2. Frost the cake: Remove the cake from the fridge, remove the ring from the pan, and frost it with the prepared whipped cream. Decorate as desired, using chocolate flakes, powdered sugar, or even coconut flakes.

Practical Tips

- Ingredient temperature: Ensure that the ingredients are at room temperature for optimal texture.
- Baking check: If using different baking pans, the baking time may vary, so check the sponges from time to time.
- Refrigerator: Allowing the cake to cool in the fridge overnight allows the flavors to meld perfectly.

Variations and Serving Suggestions

- Adding fruits: You can experiment with other fruits, such as raspberries or mango, to add a touch of freshness.
- Accompanying drinks: This cake pairs perfectly with a fruit tea or a sweet white wine.
- A splash of alcohol: Add a bit of coconut liqueur to the coconut cream for an even more intense flavor.

Nutritional Benefits

This cake, due to its ingredients, can be a healthier option for those looking to reduce sugar intake. Coconut is rich in fiber and healthy fats, while cottage cheese provides essential protein for the body.

Frequently Asked Questions

- Can I use other types of sweetener? Yes, you can replace the sweetener with sugar or other alternatives, but be sure to adjust the quantity to taste.
- How can I store the cake? You can keep it in the fridge, covered, for 3-4 days without losing its flavor.

This coconut and sour cherry cake is not only a delight for the taste buds but also a work of art for the eyes. Whether you serve it at a special occasion or simply to pamper your family, it is sure to quickly become one of your favorites. Try it and enjoy every bite!

 Ingredients: cocoa base 4 chicken eggs 1 pinch of salt 4 tbsp green sugar sweetener 4 tbsp white wheat flour 4 tbsp sunflower oil 1 tbsp black cocoa vanilla pod 4 chicken eggs 1 pinch of salt 4 tbsp green sugar sweetener 4 tbsp white wheat flour 4 tbsp sunflower oil 1 vanilla pod coconut cream 150 g grated coconut 100 ml sweet milk 250 g creamy cow cheese, Lacteea (30% fat) 150 g mascarpone 250 ml liquid sweet cream 5 tbsp green sugar sweetener 200 g frozen cherries 2 tbsp green sugar sweetener syrup 300 ml pomegranate + orange + cherry syrup decoration 500 ml heavy cream for whipping 100 g mascarpone

 Tags:  christmas cake cake christmas coconut mascarpone cream pomegranate orange festive cakes cakes with whipped cream