Gaby
Ingredients:
Pan size: 22×30 cm (approximately 9×12 inches)
Puff Pastry:
250 g margarine
4 egg yolks
1 cup sour cream
3 cups flour
2 tsp baking powder
1 cup sugar
about 600 g pitted cherries (1 quart jar of cherries in their own juice)
2 tbsp cornstarch
Nut-Coconut Layer:
6 egg whites
1 cup sugar
100 g chopped walnuts
100 g shredded coconut
1 tsp baking powder
1 tsp cornstarch
Cherry Cream:
1 cup cherry juice (reserved from the cherries)
3 tbsp cornstarch
200 g sugar
300 g butter
Puff Pastry: Combine the flour and baking powder with the margarine, then add the egg yolks and sour cream to form a dough. Divide the dough into four equal parts.
Whip the egg whites with sugar until stiff peaks form, then gently fold in the sifted cornstarch.
Roll out one portion of the dough to fit the pan. Prick it with a fork. Spread half of the pitted cherries over the dough, then spread half of the whipped egg-white mixture on top of the cherries. Cover with a second portion of the dough.
Bake at 180°C (350°F) for 40 minutes.
Repeat the process to make a second layer.
Nut-Coconut Layer: Beat the egg whites with the sugar until thick and frothy, then gently fold in the coconut, walnuts, and the sifted cornstarch mixed with baking powder.
Bake this layer for 30–35 minutes at 180°C (350°F).
Cherry Cream: Dissolve the cornstarch in a small amount of the reserved cherry juice.
Bring the remaining cherry juice and the sugar to a boil, then slowly pour in the dissolved cornstarch while stirring constantly until the mixture thickens.
Beat the softened butter until light and fluffy, then gradually add the hot cherry mixture, beating well after each addition.
Assembly: Layer one puff pastry with cherries, spread on cherry cream, then add the nut-coconut layer. Spread more cherry cream, then top with the remaining puff pastry and finish with a final layer of cream.
