- 185 g Küchenmeister Wheat Flour T405
- 225 g cold butter
- 100 g sugar
- 55 g almonds flakes
- 1/2 tsp. salt
- 165 g cherry jam
- 4 eggs
- 200 g sugar
- 2 pcks. vanilla sugar
- 125 g Küchenmeister Wheat Flour T405
- 180 g shredded coconut
Preheat the oven (electric 190°C / convection 170°C). Line a rectangle backing pan (20x30cm) with parchment paper.
In a bowl, knead together the flour, butter (cut into pieces), sugar, almonds and salt, until a crumbly streusel forms. Press the streusel into the prepared baking pan.
Bake the base for ca. 15-20 minutes or until light brown. Remove the base from the oven and place on a wire rack.
For the topping:
Carefully spread the jam onto the baked base, leaving a 0,5cm edge free. Beat the eggs. Now add the sugar and vanilla sugar, and beat until well combined. Fold the flour into the batter.
Place 30 g of the coconut to the side. Stir the remaining coconut into the batter. Now pour the mixture onto the jam and spread evenly. Sprinkle the rest of the coconut onto the cake. Bake the cake for 30-35 minutes, or until the topping is firm and the coconut is lightly toasted. Remove the cake from the oven and cool on a wire rack before slicing.