Strawberry and coconut cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites and 2 tbsp. cold water until stiff, adding 1 packet of vanilla sugar and 100 g sugar. Beat the egg yolks separately into the mixture. Sift flour, starch, cocoa and baking powder into the mixture and fold in. Spread into the mould. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C /gas: level 2) for approx. 20 minutes. Cooling down

2. 2

   Cut through the bottom 1 x horizontally. Sprinkle both bottoms with liqueur. Place a cake ring around the lower cake base. Soak the gelatine in cold water. Roast the grated coconut without fat, let it cool down. Wash, clean and halve the strawberries

3. 3

   Whip 500 g cream until stiff, pour in 2 tablespoons of sugar and 2 p. vanillin sugar. Squeeze the gelatine, dissolve over a mild heat. Stir in 2 tablespoons of cream individually, then fold into the rest of the cream. Fold in 75 g coconut. Spread 1/2 coconut cream on the lower base. Spread strawberries, up to 16 halves, on top. Spread with the rest of the coconut cream. Place the second base on top. Chill for about 2 hours.

4. 4

   Chop the chocolate coating and melt in a hot water bath. On

5. 5

   fill a freezer bag, cut off a small corner. Spread in strips on the remaining strawberries. Leave to dry

6. 6

   Whip 250 g cream until stiff. Spread the cake with 3/4 cream. Sprinkle with rest of coconut. Decorate with rest of cream as tuffs and chocolate strawberries

Nutrition Facts

KCAL
310 kcal

CARBS
21 g

FATS
22 g

PROTEINS
5 g