Strawberry Cloudcake (Iced strawberry cake with raspberry topping)

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Line the bottom of a 26-28 cm springform pan with baking or parchment paper. This makes it easier to remove the cake from the mould later.

2. 2

   For the cake base, put the biscuits in a clean plastic bag and crumble them using a dough roller. Pour the cookie crumbs into a medium sized bowl, carefully stir in the grated coconut, cinnamon and melted butter.

3. 3

   Press the cookie mixture firmly into the prepared springform pan so that the base is well covered with it, but not too thickly. Place in the refrigerator while you prepare the filling.

4. 4

   Place the egg whites, sugar, strawberry slices, lemon juice and vanilla extract in the clean, fat-free bowl of a blender. Whisk at high speed for 6-8 minutes until the mixture is very thick and airy and the sugar has completely dissolved.

5. 5

   You can check this by rubbing some of the mass between two fingers. When it stops feeling grainy, it's done. Otherwise continue beating a little more.

6. 6

   Spoon the filling onto the cooled cake base, distribute evenly in the mould and smooth the surface. Cover with a piece of baking paper and place in the freezer for at least 4 hours.

7. 7

   Or freeze in an airtight container for up to 1 month.

8. 8

   To serve, cut the cake into pieces with a knife dipped in hot water. Garnish the cake pieces with the berries and drizzle with raspberry sauce.

9. 9

   Raspberry sauce: Put 450 g raspberries (fresh or frozen) in a pot, mix with 115 g sugar and 30 ml water and bring to the boil. Remove the pot from the stove. Strain the berries with their liquid through a fine sieve or pass through a strainer to squeeze the juice out of the berries and remove the seeds.

10. 10

    The raspberry sauce keeps covered in the refrigerator up to 10 days.

Nutrition Facts

KCAL
230 kcal

CARBS
28 g

FATS
11 g

PROTEINS
2 g