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Cooking
Cardamom-Scented Coconut Cherry Custard Cake
· 4 servings
Make the dough
Mix all the dough ingredients together and knead by hand until everything comes together. Wrap in plastic film and chill in the fridge for about half an hour to firm up a bit.
Prepare the filling
Combine all the filling ingredients in a tall bowl and whisk thoroughly — the mixture will be quite runny. Don't worry, though: thanks to the egg yolks and cornstarch, it will turn into a proper custard and set during baking.
Let the dough rest
After the half hour, take the dough out of the fridge and press it evenly into the moulds, right up to the edges.
Pre-bake
Bake in the oven for about 10 minutes at 160°C. Once out of the oven, pour in the filling and top with the pitted cherries.
Bake with the filling
Return to the oven and bake for another 25-30 minutes at 160°C. You'll know they're done once the custard has set and the edges have turned a lovely light pink.