Strawberry cake with kefir-coconut cream

Name: Strawberry cake with kefir-coconut cream
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 100 g Butter or margarine; 175 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 2 Eggs (size M); 125 g Flour; 1 go. Tsp baking powder; 300 g Whipped cream; 9 sheets white gelatine; 50 g Coconut flake; 750 g Strawberries; 1 Vanilla pod; 500 g Kefir, 1,5 % fat; 1 package Cake glaze red; 1-2 TABLESPOONS Coconut chips; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

100 g Butter or margarine
175 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
2 Eggs (size M)
125 g Flour
1 go. Tsp baking powder
300 g Whipped cream
9 sheets white gelatine
50 g Coconut flake
750 g Strawberries
1 Vanilla pod
500 g Kefir, 1,5 % fat
1 package Cake glaze red
1-2 TABLESPOONS Coconut chips
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, 75 g sugar and lemon peel. Add the eggs one after the other and stir well. Mix flour and baking powder and finally stir into the dough together with 4 tablespoons of cream.
2
Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes. Let cool on a cake rack.
3
Place a cake ring around the cooled base. Soak the gelatine in cold water. Roast the grated coconut in a pan without fat until golden brown, take it out immediately and let it cool down. Wash the strawberries, drain well and clean.
4
Cut half of the strawberries into cubes. Slice the vanilla pod lengthwise and scrape out the pulp (pick up the pod and use it for other purposes, e.g. flummery). Mix kefir, vanilla pulp and 50 g sugar.
5
Squeeze out the gelatine, dissolve it and mix with some kefir. Then stir into the remaining kefir. Chill for about 5 minutes. In the meantime whip the rest of the cream until stiff. Stir cream and coconut flakes into the kefir and finally fold in the strawberry cubes.
6
Pour the filling onto the base, smooth it down and refrigerate for 4-5 hours. Halve the remaining strawberries and mix with 40 g sugar. Let stand for about 30 minutes. Drain the strawberries well and collect the juice.
7
Fill strawberry juice with water to 250 ml. Put the cake glaze powder and the remaining sugar in a small cooking pot and stir in the liquid bit by bit. Bring to the boil while stirring. Mix the strawberries with the hot icing and pour it immediately onto the cake.
8
Refrigerate again for about 30 minutes. Remove the cake from the cake ring with a damp knife and sprinkle with coconut chips as desired. Makes about 12 pieces.