Cherry Cake with Coconut

Ingredients

• 375 g flour
• 0.5 cube fresh yeast (21 g)
• 75 g sugar
• 200 ml lukewarm milk
• 0.5 tsp Salt
• 0.5 untreated lemon
• 2 Eggs
• 75 g softened butter
• 2 tbsp melted butter
• 500 g sour cherries (fresh or jarred)
• 1 piece coconut (about 200 g)
• 40 g softened butter
• 50 g sugar
• 500 g quark (20% fat)
• 3 eggs (separated)
• 2 tbsp flour
• 4 tbsp whipping cream
• 0.5 untreated lemon
• 1 tsp rum (optional)
• 1 egg yolk

Instructions

1. 1.

   For the topping, rinse the cherries, wash and pit them or drain if canned.

2. 2.

   Sift the flour into a bowl, make a well in the center, crumble the yeast into it, add 1 tsp sugar and mix with some lukewarm milk and flour to form a thick dough; lightly dust with flour. Let the pre‑rise covered in a warm place for about 15 minutes until doubled.

3. 3.

   On the rim of the bowl spread salt, grated lemon zest, eggs and butter. Knead everything well (hand mixer with dough hook). Incorporate enough milk so the dough is soft but not sticky. Cover and let rise in a warm spot to double size in about 30 minutes.

4. 4.

   Preheat the oven to 200 °C (top and bottom heat) and line a baking sheet with parchment paper.

5. 5.

   Roll out the dough on the sheet to about 1 cm thickness or press it by hand, lift the edges, brush with melted butter. Spread the cherries evenly over the dough. Grate half of the coconut into chips with a vegetable peeler onto the cherries; let the dough rise until the quark mixture is ready.

6. 6.

   Whisk the butter until creamy, gradually add sugar and egg yolk. Fold in quark, flour, whipping cream, grated lemon zest and rum. Beat the egg whites to stiff peaks and fold them in. Spread the quark mixture evenly over the cherries, grate remaining coconut on top and bake for 40–50 minutes until golden brown.

7. 7.

   Let the cake cool on a wire rack before slicing.