Snowy cake with coconut and cherry cream

Snowy Coconut Cake with Sour Cherry Cream

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 8

We present a cake recipe that combines the delicacy of coconut flakes with the tangy flavor of sour cherries, resulting in a truly special dessert. This snowy cake is not only a visual delight but also a treat for the taste buds, perfect for any occasion. Whether you are celebrating a special event or simply want to indulge yourself, this cake is sure to please everyone.

A Brief History of the Recipe

The origin of cakes with coconut and fruits can be found in ancient culinary traditions, where seasonal fruits were used to add flavor and freshness to dishes. Combined with coconut, this dessert has an exotic touch, evoking memories of tropical vacations.

Ingredients

For the base:
- 5 eggs
- 120 g sugar
- 80 g flour
- 50 g coconut flakes
- 1 tablespoon oil
- a pinch of salt
- zest of one lemon

For the cream:
- 150 g sour cherries (fresh or frozen)
- 400 g unsweetened liquid cream (30% fat, e.g., Pilos)
- 5 g gelatin granules (Dr. Oetker)
- 30 ml cold water

For the outer cream:
- 200 g unsweetened liquid cream (30% fat, e.g., Pilos)
- 60 g sugar

For the syrup:
- 2 tablespoons sugar
- 60 ml water

For decoration:
- coconut flakes
- white chocolate (optional)
- currants (optional)

Preparation Techniques

1. Preparing the base: Start by separating the egg whites from the yolks. Use a mixer to beat the egg whites with a pinch of salt until stiff peaks form. Add the sugar in two batches, continuing to mix until it completely dissolves and the mixture becomes glossy.

2. Incorporating the yolks: Add the yolks to the egg whites and mix gently for a few seconds, just until combined. It’s important not to overmix, as you want to retain the air in the egg whites.

3. Adding the dry ingredients: Mix the flour with the coconut flakes and lemon zest. Sprinkle the dry ingredients mixture over the egg mixture and fold gently with a spatula, using light, upward motions.

4. Baking the base: Line a 24 cm round cake pan with parchment paper. Pour the mixture evenly and bake in a preheated oven at 180°C for 20 minutes. The base is ready when it turns golden and passes the toothpick test (inserted in the center, it should come out clean).

5. Cooling the bases: Once out of the oven, let the base cool completely. Then, cut it horizontally into two or three layers, depending on your preference.

6. Preparing the cream: Soak the gelatin in cold water for 10 minutes. Then, dissolve the gelatin over a water bath. In a separate bowl, whip the liquid cream until airy.

7. Mixing the sour cherries: Wash and pit the sour cherries. Use a food processor to turn them into a fine paste. Mix the cherry paste with the whipped cream, then add the warm gelatin and mix for a few minutes to obtain a smooth cream.

8. Assembling the cake: On the first layer of the base, spread some of the cherry cream. Continue with the second layer of the base, repeating the process. Finally, cover the cake with the remaining whipped cream mixed with sugar, leveling the surface.

9. Syruping the cake: In a small pot, combine the sugar with water and bring to a boil until dissolved. Allow the syrup to cool and, if desired, you can use the syrup to soak the layers before adding the cream.

10. Decorating: Sprinkle coconut flakes on the surface of the cake. You can also add grated white chocolate or currants for an extra touch of color and flavor.

Practical Tips

- Ensure that the ingredients are at room temperature, especially the eggs and liquid cream, to achieve a uniform and well-aerated mixture.
- If you prefer a less sweet cake, you can reduce the amount of sugar in the cream.
- The cake can be prepared a day in advance, allowing the flavors to develop and meld together.

Frequently Asked Questions

1. Can I use other fruits instead of sour cherries?
Yes, you can experiment with other seasonal fruits such as raspberries, strawberries, or peaches. Each variation will give a distinct flavor to your cake.

2. How can I make this cake healthier?
For a healthier version, you can replace sugar with natural sweeteners and opt for cream with a lower fat content.

3. What is the best way to store the cake?
The cake stores excellently in the refrigerator, covered with plastic wrap, for up to 3 days. Make sure it is well covered to avoid drying out.

Delicious Combinations

This snowy coconut cake with sour cherry cream pairs perfectly with a cup of aromatic coffee or a fruit tea. Additionally, vanilla ice cream will add a touch of indulgence.

Now that you have all the necessary information, it’s time to get cooking! Your snowy cake will surely become the star of the table. Enjoy every slice and relish the compliments from your loved ones!

 Ingredients: For the cake base: 5 eggs 120 g sugar 80 g flour 50 g coconut flakes 1 tbsp oil a pinch of salt the zest of one lemon For the cream: 150 g cherries 400 g unsweetened liquid cream (30% fat - Pilos) 5 g gelatin granules (Dr. Oetker) 30 ml cold water Exterior cream: 200 g unsweetened liquid cream (30% fat - Pilos) 60 g sugar For soaking: 2 tbsp sugar 60 ml water Decoration: coconut flakes white chocolate currants

 Tags:  coconut snow cake with cherry cream coconut sour cherry cream fruit cake cake base