Strawberry-macaroon cake from the tray

Name: Strawberry-macaroon cake from the tray
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 30
Ingredients: 1 kg Strawberries; 1 kg Rhubarb; 7-10 Tbsp some + 400 g soft butter; 7-10 Tbsp some + 500 g flour; 200 g Coconut flake; 175 g + 400 g sugar; 500 g Schmand; 1 package Vanilla sugar; 7-10 Tbsp Salt; 8 Eggs (Gr. M); 1 package Baking Powder; 150 g Strawberry jam

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 30

1 kg Strawberries
1 kg Rhubarb
7-10 Tbsp some + 400 g soft butter
7-10 Tbsp some + 500 g flour
200 g Coconut flake
175 g + 400 g sugar
500 g Schmand
1 package Vanilla sugar
7-10 Tbsp Salt
8 Eggs (Gr. M)
1 package Baking Powder
150 g Strawberry jam

Directions

1
Wash, clean and quarter the strawberries. Clean, wash and cut the rhubarb into pieces. Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Mix grated coconut and 175 g sugar.
2
Mix with sour cream.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cream 400 g butter, 400 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in eggs one after the other.
4
Mix 500 g flour and baking powder, stir in briefly.
5
Put the dough into the fat pan and smooth it down. Stir jam until smooth and mix with the fruit. Spread evenly on the dough. Spread the coconut shells in patches on top. Bake in the hot oven on the lower shelf for about 1 hour.
6
Remove and let it cool down on a cake rack.