Instructions:
- Thaw frozen pitted sour cherries. Keep them in a strainer to remove juice. Set aside.
- Put coconut flour and baking powder in a small bowl. Mix together. Put aside.
- Take 2 eggs and separate yolks from egg whites into different bowls. Put the bowl with egg whites in a fridge.
- Add 3 eggs, melted coconut oil, whipping cream and vanilla extract into a bowl with yolks. Then whisk ingredients using mixer.
- While mixing, gradually add coconut flour mixture to the yolks.
After adding dry ingredients, slowly pour hot water into the dough while mixing. Continue for 2-3 minutes and put aside.
- Take bowl with egg whites and whip them with a mixer until foamy and glossy. Egg whites whisk more easily if the mixer is dry.
- Add sweetener to the whipped egg whites and continue to beat with the mixer on high speed until thick and shiny. Mixture should have stiff peaks.
- Add beaten egg whites to the dough. Gently combine them using spatula until dough is smooth. Do not use a mixer otherwise it will destroy foams.
- Take a baking form. If necessary, cover the form with parchment paper.
- Add 1-2 tbsp of coconut flour to the prepared cherries and mix. Flour will hold juice while baking. Spread the mixture on the bottom of the form.
- Pour dough into the baking form over cherries. If needed, help to spread the dough using spatula.
- Bake at 180℃ (355℉) for 30 minutes or until toothpick inserted into center comes out clean and cake is golden.
- Let the cake cool down and then flip it over on a plate.
- Decorate with whipped cream frosting. Whip the cream and sweetener using mixer until cream is thick and have stiff peaks.
