Summary

Ingredients

For the dough:

• 3 egg (s)
• 100 g suar
• 3 tablespoons water
• 100 g flour
• 1 teaspoon Baking powder

Also:

• 300 g strawberries
• 300 g cream
• 1 packet vanilla sugar
• 2 packs cream stabilizer
• 50 g desiccated coconut

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat. Cover a 26 cm diameter springform pan with baking paper.
2. Beat the eggs vigorously with water and sugar until the mixture has twice as much volume. Mix the flour and baking powder, sieve into the egg mixture and fold in. Pour the batter into the prepared springform pan.
3. Bake in the hot oven on the middle rack for about 20 minutes. Do a chopstick test!
4. Then leave to cool, remove from the mold and crumble. You can do that a day in advance.
5. Wash and clean the strawberries and cut them very finely. That works great with the Nicer Dicer.
6. Beat the cream with the cream stabilizer and vanilla sugar until stiff.
7. Put the cake crumbs in a large bowl, top with whipped cream and chopped strawberries and carefully fold in everything. Let the mass steep for 15 minutes.
8. Place desiccated coconut in a deep plate. Shape the cake mixture into balls and roll them in the desiccated coconut. Chill until ready to serve.
9. The mass is 8-10 pieces, depending on the size of the balls.