Strawberry slices from the tray with sour cream and coconut cream
- 250 g butter or margarine
- 330 g Sugar
- 1 Package Vanillin sugar
- 1 pinch salt
- 6 Eggs (size M)
- 300 g flour
- 1 packet Baking powder
- 20 g Cocoa powder
- 120 ml Milk
- 6 sheet gelatine
- 250 g Schmand
- 1 Dose ( n) (400 ml) Coconut milk
- Zest and juice of 1 lime
- 1 kg Strawberries
- 200 g Strawberry Jelly
- 50 g chopped pistachio nuts
- fat
50 minutes
easy
- 1.
- Beat the soft fat, 250 g sugar, vanilla sugar and salt until creamy. Stir in eggs one at a time. Mix the flour, baking powder and cocoa, sieve, stir with the milk into the fat egg mixture. Put the dough in the greased drip pan (32 x 38 cm) of the oven and smooth it out. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for approx. 20 minutes and allow to cool. Soak the gelatine in cold water. Mix the sour cream, coconut milk, 80 g sugar, lime zest and juice. Squeeze out the gelatine, dissolve it and stir into the cream. Put in a cool place. As soon as the cream starts to gel, spread it on the floor. Wash, clean, halve or quarter the strawberries and place on the cream. Chill for 1 hour. Bring the jelly to the boil in a saucepan, simmer a little. Brush the strawberries with it. Sprinkle the cake with pistachios. Let the jelly solidify
- 2.
- Wait approx. 2 hours
1 piece approx.:
- 330 kcal
- 1380 kJ
- 5 g protein
- 17 g fat
- 40 g carbohydrates
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