Strawberry-macaroon cake from the tray

Name: Strawberry-macaroon cake from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 1 kg Strawberries; 1 kg Rhubarb; 200 g Coconut flake; 575 g Sugar; 500 g Fresh cream; 400 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 8 Eggs (size M); 500 g Flour; 1 package Baking Powder; 150 g Strawberry Jam; 7-10 Tbsp Fat and flour

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

1 kg Strawberries
1 kg Rhubarb
200 g Coconut flake
575 g Sugar
500 g Fresh cream
400 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
8 Eggs (size M)
500 g Flour
1 package Baking Powder
150 g Strawberry Jam
7-10 Tbsp Fat and flour

Directions

1
Wash, clean and quarter the strawberries. Clean, wash and cut the rhubarb into pieces. Mix grated coconut with 175 g sugar, stir in crème fraîche. Cream fat, 400 g sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder, stir in. Grease a fat pan of the oven (approx. 32 x 39 cm) and dust with flour. Add the dough and smooth it down
2
Stir the jam until smooth and mix with the fruit. Spread evenly on the dough. Distribute the coconut mixture in blobs. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the bottom shelf for about 1 hour. Take the cake out of the oven and let it cool down on a cake rack. Cut into pieces
3
waiting time approx. 2 hours