Thanks to the coconut flakes, any delicacy becomes much tastier. Coconut strawberry cake - a delicate dessert with a creamy taste. You can also take frozen strawberries for this recipe.
It is necessary
- - 500 ml of cream;
- - 300 g of strawberries;
- - 190 g sugar;
- - 100 g of coconut flakes;
- - 60 g flour;
- - 2 eggs;
- - 15 g of gelatin, vanilla sugar.
Instructions
Step 1
Set the strawberries to defrost. Grind the coconut flakes into flour in a blender.
Step 2
Separate the yolks from the whites, whisk the whites until thick foam, add sugar, continue whisking for 5 minutes.
Step 3
Combine whites, flour, coconut flakes on a low speed blender.
Step 4
Lay out a baking sheet of parchments, pour out the coconut mixture, flatten, put in the oven to dry at 150 degrees.
Step 5
Soak the gelatin. Puree the strawberries, divide into two. Add the swollen gelatin, vanilla sugar to one part of the strawberry puree, heat over low heat until the gelatin dissolves. Cool, put in the refrigerator.
Step 6
Pour the cream into a tall bowl, place in a water bath, beat for about a minute.
Step 7
Take out the set jelly, mix with the cream, transfer the resulting creamy soufflé to the cake.
Step 8
Add 2 tablespoons to the second half of the strawberry puree. tablespoons of sugar, boil until jam, cool, spread the soufflé. Leave the finished treat overnight, then cut into pieces with molds, for example, in the form of hearts.
