Coconut cake with jelly strawberries

For 12 pieces
  • 150 g Butter
  • 200 g Shortbread
  • 12 sheets Gelatine
  • 400 g double cream cheese
  • 200 g Sugar
  • 1 packet vanillin sugar
  • 172 can (s) (200 ml) creamy coconut milk
  • 200 g Whipped cream
  • 1 kg Strawberries
  • Juice of 1 lemon
  • oil
  • 1 large freezer bag
75 minutes
very easy
1.
Melt butter in a saucepan. Remove from the stove and let cool down a bit. Put the biscuits in a large freezer bag and crumble them finely with a rolling pin. Mix the biscuit crumbs and butter well. Brush the springform pan (26 cm Ø) with oil. Pour the crumbs into the mold, press firmly to form a smooth base with a slight edge. Chill the base for approx. 30 minutes
2.
Soak 6 sheets of gelatine in cold water. Mix the cream cheese, 125 g sugar and vanillin sugar until smooth. Stir in coconut milk. Squeeze out the gelatine, dissolve it, mix it with 2 tablespoons of the cream and stir into the rest of the cream. Cream withBeat the whisk of the hand mixer until stiff and fold it into the cream. Put the coconut cream on the crumbly base and smooth it out. Chill the cake for approx. 3 hours
3.
Wash and clean the strawberries. Puree half with 75 g sugar and lemon juice. Cut the remaining strawberries (except for 2 pieces) into small cubes. Soak 6 sheets of gelatine in cold water. Squeeze out the gelatine and dissolve it carefully. Stir in 4–6 tablespoons of strawberry puree, then stir everything into the remaining strawberry puree. Stir in the strawberry cubes. Spread the strawberries on the cake and chill for about 1 1/2 hours. Quarter the 2 strawberries, cut the cake into pieces and decorate with them
4.
Waiting time approx. 5 hours
1 piece approx.:
  • 430 kcal
  • 1800 kJ
  • 6 g Protein
  • 29 g fat
  • 37 g carbohydrates

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