Coconut cake with jelly strawberries
very easy
75 mins
75 mins
Ingredients
- 150 g Butter
- 200 g Butter biscuits
- 12 sheets Gelatine
- 400 g Cream cheese double cream
- 200 g Sugar
- 1 package Vanillin sugar
- 172 can(s) (200 ml) creamy coconut milk
- 200 g Whipped cream
- 1 kg Strawberries
- 7-10 Tbsp Juice of 1 lemon
- 7-10 Tbsp Oil
- 1 large freezer bag
Directions
- 1
Melt butter in a pot. Remove from the heat and let it cool down a little. Fill the biscuits into a large freezer bag and crumble them finely with a rolling pin. Mix cookie crumbs and butter well. Grease a springform pan (26 cm Ø) with oil. Put the crumbs into the tin, press them down firmly to a smooth base with a light rim. Put the base in a cool place for about 30 minutes.
- 2
Soak 6 sheets of gelatine in cold water. Stir cream cheese, 125 g sugar and vanillin sugar until smooth. Stir in coconut milk. Squeeze out the gelatine, dissolve, mix with 2 tbsp. cream and stir into the remaining cream. Whip the cream with the whisk of the hand mixer until stiff and fold into the cream. Spread the coconut cream on the crumb base and smooth it down. Put the cake in a cool place for about 3 hours
- 3
Washing and cleaning strawberries. Puree half with 75 g sugar and lemon juice. Cut the remaining strawberries (except 2 pieces) into small cubes. Soak 6 sheets of gelatine in cold water. Squeeze the gelatine, dissolve carefully. Stir in 4-6 tablespoons of strawberry puree, then stir everything into the rest of the strawberry puree. Stir in the strawberry cubes. Spread the strawberries over the cake and chill for about 1 1/2 hours. Quarter the 2 strawberries, cut the cake into pieces and decorate with them
- 4
Waiting time approx. 5 hours
Nutrition Facts
430 kcal
37 g
29 g
6 g
More Delicious Recipes
