Strawberry cake with coconut meringue

Ingredients

Directions

1. 1

   Separate 3 eggs for the bottom. Refrigerate the egg white in a mixing bowl. Cream soft fat, 100 g sugar, salt and 1 packet vanilla sugar with the whisks of the hand mixer. Gradually stir in 3 egg yolks and 1 egg. Mix flour and baking powder and stir in alternately with the milk. Grease the bottom of a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Whisk the egg white with the whisk of the hand mixer until stiff, adding 150 g sugar. Fold in 30 g grated coconut. Spread about 3/4 of the meringue mixture loosely on the dough.

2. 2

   Sprinkle 20 g grated coconut on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. In the meantime, line a baking tray with baking paper. Pour the rest of the meringue into a piping bag with a medium perforated nozzle. Spray sticks of about 5 cm length onto the baking tray. Sprinkle with 10 g coconut flakes. Take the base out of the tin, remove it immediately from the edge of the springform pan and let it cool down on a cake rack. Reduce oven heat (electric oven: 125 °C/ convection oven: 100 °C/ gas: level 1), bake meringue sticks for 40-45 minutes. Let them cool down. For the strawberry jelly, soak 6 sheets of gelatine in cold water. Wash, clean and quarter 600 g strawberries. Bring half the strawberries, 1 packet of vanilla sugar, 50 g sugar, lime juice and 100 ml water to the boil. Cover and simmer over medium heat for about 5 minutes. Pour the groats into a high container, puree. Squeeze the gelatine and dissolve in the hot groats. Stir in the rest of the prepared strawberries and allow to cool. For the cream, soak 8 sheets of gelatine. Wash, clean, chop and puree 300 g strawberries. Mix with coconut cream.

3. 3

   Wash, clean and quarter 600 g strawberries. Bring half the strawberries, 1 packet of vanilla sugar, 50 g sugar, lime juice and 100 ml water to the boil. Cover and simmer over medium heat for about 5 minutes. Pour the groats into a high container, puree. Squeeze the gelatine and dissolve in the hot groats. Stir in the rest of the prepared strawberries and allow to cool. For the cream, soak 8 sheets of gelatine. Wash, clean, chop and puree 300 g strawberries. Mix with coconut cream. Dissolve gelatine and stir into the cream. Whip cream until stiff and fold in. Remove the base from the springform pan and place a cake ring around the base. Spread half of the strawberry cream on the cake base. Pour half of the cooled down groats on top. Spread the rest of the cream and groats on top. Chill for at least 3 hours. Wash, clean and halve 200 g strawberries. Remove cake ring. Decorate the cake with strawberries and coconut meringue sticks

4. 4

   Dissolve gelatine and stir into the cream. Whip cream until stiff and fold in. Remove the base from the springform pan and place a cake ring around the base. Spread half of the strawberry cream on the cake base. Pour half of the cooled down groats on top. Spread the rest of the cream and groats on top. Chill for at least 3 hours. Wash, clean and halve 200 g strawberries. Remove cake ring. Decorate the cake with strawberries and coconut meringue sticks

5. 5

   waiting time approx. 4 hours