Strawberry Coconut Cake
by Editorial Staff
Unrealistically delicious royal cake – two coconut biscuits on the edges, and inside the curd and strawberry mousse. According to this recipe, the curd cake with strawberries turns out to be light, airy, and tender.
Ingredients
For the test:
- Chicken eggs – 2 pcs.
- Powdered sugar – 80 g
- Wheat flour – 60 g
- Coconut flakes – 40 g
- Potato starch – 20 g
- Baking powder – 0.5 teaspoon
- Vanilla
For impregnation:
- Water (or white wine) – 70 ml
- Lemon juice – 2 tbsp
- Powdered sugar – 1 tbsp
For mousse:
- Strawberry – 300 g
- Cottage cheese – 300 g
- Cream 33% – 150 ml
- Water – 150 ml
- Powdered sugar – 4 tbsp
- Gelatin – 3.5 teaspoon
- Vanilla
For ganache:
- Cream 33% – 120 ml
- White chocolate – 90 g
For decoration:
- Coconut flakes
How to make strawberry coconut cake:
Directions
- Break 2 eggs into a mixer bowl. Whisk into a thick, stable foam.
- Add powdered sugar (do not replace it with sugar!). Flavor with vanilla or vanilla, but never with vanilla sugar. We mix everything.
- Sift flour, starch, and baking powder into the egg mass. Beat at the slowest speed or stir with a silicone spatula.
- We send coconut flakes to the dough. We mix.
- We take a split form, with a diameter of 20 cm. Cover the bottom with parchment, and grease the sides with odorless sunflower oil. We send the dough to the mold and level it. We send it to an oven preheated to 180 degrees for 30-35 minutes. Since all ovens are different, it is better to check the readiness with a wooden stick.
- Pour gelatin with water and set it aside so that it swells.
- Remove the stalks from the strawberries and send them to the blender. Puree with a hand blender.
- Rub the cottage cheese through a sieve. It takes 15 minutes, but it’s worth it.
- We combine cottage cheese with strawberries.
- Whip the vanilla cream until thick peaks. We send there 4 st. tablespoons of powdered sugar. (If you have sour strawberries and curd, add more powdered sugar than the recipe says.)
- Mix the cream with the curd-strawberry mass. The gelatin has not yet had time to freeze, so we put the cottage cheese with strawberries in the refrigerator for 10 minutes.
- The biscuit is ready. When it cools down a little, remove it from the mold and let it cool completely.
- Squeeze the lemon juice and mix with water (or white wine if you don’t plan to give this cake to children). We send there 1 st. a spoonful of powdered sugar.
- The gelatin swelled and froze. Now you need to melt it, but not letting it boil. Pour the gelatin into the curd mass. We send it to the refrigerator so that the mass begins to freeze a little, but do not overdo it.
- Cut the cooled biscuit in half lengthwise.
- We send the top of the biscuit into a detachable form. Water both halves of the biscuit (from the inside) with a lemon soak. We shift the curd mass into a split form and distribute.
- Cover with the second cake and put in the refrigerator until it solidifies.
- We heat the cream until hot, but it should not boil. We send the white chocolate into the cream and stir until it melts. Leave it for 2-3 minutes so that the ganache begins to harden a little. Fill the cake with ganache and distribute. Sprinkle with coconut on top and send it to the refrigerator for another 15 minutes.
- With a sharp knife, go around the edges of the form, open the form and remove.
Enjoy your meal!
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