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 4 parts.
Whip the egg whites with sugar until stiff peaks form, then gently fold in the sifted cornstarch.
Roll out one part of the dough to fit the pan, prick it with a fork, layer half of the cherries on top, and spread half of the whipped egg whites over them. Cover with a second part of the dough.
Bake at 180°C (350°F) for 40 minutes.
Repeat to make a second layer.
Nut-Coconut Layer: Beat the egg whites with sugar until thick and frothy, then gently fold in the coconut, walnuts, and sifted cornstarch mixed with baking powder.
Bake for 30-35 minutes at 180°C (350°F).
Cherry Cream: Dissolve the cornstarch in a small amount of cherry juice.
Bring the remaining cherry juice and sugar to a boil, then slowly pour in the dissolved cornstarch while stirring constantly until thickened.
Beat the softened butter until light and fluffy, then gradually add the cherry mixture, beating well after each addition.
Assembly: Layer the puff pastry with cherries, followed by the cherry cream, then the nut-coconut layer, more cream, and finish with another layer of puff pastry and cream.