Strawberry and coconut cream cake

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg white and 2 tablespoons of water until stiff. Sprinkle 1 packet of vanilla sugar, salt and 100 g sugar. Stir in the egg yolks. Mix flour, starch, baking powder and cocoa. Gradually sieve over the egg mixture and fold in carefully. Line a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for about 20 minutes. Let it cool down a little bit, turn out of the tin and let it cool down completely. Cut through the base 1 time horizontally. Sprinkle the cake base with liqueur and enclose 1 half of the cake base with a cake ring. For the filling soak gelatine in cold water. Roast the coconut flakes in a pan without fat until light brown, let them cool down. Wash, clean and halve the strawberries. Whip 500 g cream, 2 tablespoons sugar and 2 sachets vanillin sugar until stiff. Squeeze the gelatine, dissolve lukewarm and stir into the cream. Fold in 75 g grated coconut. Spread half of the coconut cream on the base. Spread strawberries on top. Spread with the remaining coconut cream, press the remaining half of the cake base lightly onto it. Chill for about 2 hours. Cut the strawberries in half for decoration.

3. 3

   Whip 500 g cream, 2 tablespoons sugar and 2 sachets vanillin sugar until stiff. Squeeze the gelatine, dissolve lukewarm and stir into the cream. Fold in 75 g grated coconut. Spread half of the coconut cream on the base. Spread strawberries on top. Spread with the remaining coconut cream, press the remaining half of the cake base lightly onto it. Chill for about 2 hours. Cut the strawberries in half for decoration. Chop the chocolate coating and melt in a hot water bath. Dribble tender strips over the strawberry halves and let them get firm. Loosen the cake ring. Whip 250 g cream until stiff. Spread the cake all around and sprinkle with the remaining grated coconut. Pour the rest of the cream into a piping bag with a star-shaped spout. Decorate the cake with cream patches and strawberries

4. 4

   Chop the chocolate coating and melt in a hot water bath. Dribble tender strips over the strawberry halves and let them get firm. Loosen the cake ring. Whip 250 g cream until stiff. Spread the cake all around and sprinkle with the remaining grated coconut. Pour the rest of the cream into a piping bag with a star-shaped spout. Decorate the cake with cream patches and strawberries