the calculation is for an 18cm (7.10 inch) baking mold.
- Divide the eggs into whites and yolks.
- Beat the egg whites with half the sugar and a pinch of salt until stiff peaks, and set aside.
- Separately, combine the dry ingredients: sifted flour, starch, almond flour, coconut flakes.
- Beat the yolks with the remaining sugar until light.
- Add the beaten egg whites and the flour mixture alternately to the yolks, whisking gently so that the mass does not lose volume.
- At the end, carefully pour in the melted butter.
- Bake the sponge in the oven preheated to 356F (180C) for 30-40 minutes.
Combine all the ingredients, heat over the heat until the sugar is completely dissolved, and let cool.
- Grease the mold with butter, cover the bottom with baking paper.
- Combine the cream cheese with sugar, add the egg, and mix in the coconut milk.
- Pour the mass into a mold, sprinkle with coconut flakes on top and bake for 50-60 minutes at 230-266F (110-130C). The middle of the cheesecake should be slightly shaking.
- Let the cheesecake cool in the oven (don't take it out). Place the cooled cheesecake in the fridge for about 6 hours.
- Combine the cherries with sugar and water in a saucepan; put on the heat, bring to a boil.
- Pour in the starch dissolved in 30g (1.05 fl oz) of water.
- Boil for 3 minutes. Remove from heat, add alcohol and let cool.
Mix the cheese, cream and powdered sugar together. Starting from the minimum mixer speed, beat everything for 3-5 minutes until fluffy, gradually increasing the speed.
Assemble the cake from the bottom up (better in a ring).
Follow such an order: sponge - the cream - cherry sauce - cheesecake - the cream - cherry sauce - sponge.
Be sure to leave some cream for coating.
Let the cake stabilize in the fridge for several hours or overnight.