Pie "Cherry chic"

Description

Amazing cake: moist sponge cake, sour cherries and a delicious coconut cream create a unique ensemble of tastes and sensations! Delight your loved ones you provided! Actually, the cake is cooked with cherry compote (Bank 540 g), but now, in the season of fresh cherries, a sin not to take advantage of the situation. A compote of cherries will have to wait until winter!

Ingredients

Flour

200 g
Chicken egg

3 piece
Butter

100 g
Sugar

0.75 cup
Sour cream

150 g
Leavening agent

1 pack
Salt
Cherry

500 g
Sugar

2 Tbsp
Coconut shavings

2 Tbsp
Coconut shavings

5 Tbsp
Sour cream

300 g
Sugar

0.75 cup
Vanilla

Cooking

To prepare products to have everything at hand. The oil should in advance remove from the refrigerator, it should be soft.

From cherries to remove bone.

Mix with sugar, place them on a sieve to stack juice. If you make the compote, drain berries in a sieve and give good to drain. Then remove the stone.

Beat eggs with sugar.

Add softened butter and mix with a mixer until smooth.

Add sour cream, baking powder. Beat.

Then pour the sifted flour. Flour may need a little less. Mix thoroughly. If you want, you can once again beat with a mixer. The dough should be thick, but flowing.

Put the dough in the form (d 24 cm), covered with baking paper. On the dough to evenly distribute cherries. Sprinkle with coconut flakes.

Bake in a preheated 180*C oven for ~ 30 min. the Dough should "grab".

Meanwhile, prepare coconut cream. In a small bowl to combine sour cream and sugar, mix well,

Add vanilla and coconut. The recipe requires a Cup of coconut. I did not add all the chips at once, added 1 tbsp. l. With the stated number of chips the mass gets too thick, I just wish it was thinner and resembled the cream, not the coconut dough.

After the time to get the pie out of the oven. Spread on pie coconut cream.

Bake for ~ 25-30 minutes Ready cake should be Golden brown.

Allow to cool in the form.

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