/ Recipe Coconut-strawberry cake

Recipe Coconut-strawberry cake

Ingredients:
  • Strawberries - 300 Grams
  • Egg white - 2 pieces
  • Wheat flour - 60 Grams
  • Vanilla Sugar - 15 Grams
  • Coconut shavings - 100 Grams
  • Sugar-sand - 190 Grams
  • Gelatin - 15 Grams
  • Cream 30-33% - 500 Milliliters
Instructions

The first thing we get is strawberries from the freezer -Let it be defrosted. If you use fresh strawberries - this step is skipped. In the meantime, it is necessary to grind the coconut shavings to the consistency of the powder. Whisk the whipped with sugar to a thick foam. This will take 7-8 minutes. Now at a slow speed mixer mix the protein mass, coconut shavings and 2 tablespoons. Wheat flour. We cover the baking tray with baking paper. Evenly distribute coconut dough on the baking sheet. Put the dough in the oven, heated to about 90 degrees (this is not a typo - really such a small temperature), for 40-60 minutes. The dough should dry. As soon as it starts to become covered with a brownish crust - immediately pull it out. Gelatin soak in half a cup of boiled water. Leave it for half an hour. Strawberry mashed in puree. Add half of the strawberries and vanilla sugar to the gelatin. Warm the mixture on low heat until gelatin is dissolved, then remove from heat and cool in the refrigerator. Now let's do the cream. Pour the cream into a high saucepan. Put this pot into a larger pan. Pour a lot of ice water into a large pan. Thus, a saucepan with cream will float in a saucepan of cold water. Now with the help of a mixer, start whipping the cream: 1 minute at a slow speed, then another 5 minutes - on the middle. We cool the cream in the refrigerator. After 10-15 minutes, when the gelatin is already sufficiently swollen, but has not yet turned into jelly, we mix the strawberry gelatin mass with the cream. Now the strawberry souffle is evenly distributed over the finished cake. The remaining strawberry puree is mixed with 2 tablespoons. Sugar, put on fire and cook thick jam. The resulting jam is cooled, and then evenly distributed over the soufflé. Now we cooked the pie to stay in the refrigerator for the night. In the morning, using a special mold, we cut the cake into beautiful heart-shaped cakes. Done! :)

Servings: 20

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