Strawberry-Coconut Cake
Description
The recipe won't take much time. Sometimes you have time to prepare something elaborate, yet incredibly delicious and beautiful, so be sure to save this recipe. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. Beat the eggs with a mixer into a thick, stable foam. Add powdered sugar, vanilla, and beat again. Sift in flour, starch, and baking powder, then mix at low speed. Add coconut flakes and stir to combine.
- 2
Step 2
2. Line a 20 cm diameter pan with parchment paper and grease the sides with vegetable oil. Spread the dough evenly in the pan and place in a preheated oven at 180°C for 30-35 minutes. Let the cake cool, then remove the parchment paper.
- 3
Step 3
3. Cut the cake into two parts. Prepare the mousse: soak the gelatin in cold water and set aside. Wash, dry, and blend the strawberries in a blender until smooth. Sift the cottage cheese through a sieve, mix it with the strawberries, and stir well.
- 4
Step 4
4. Whip the cream with vanilla until stiff peaks form. Add powdered sugar to taste and whip again. Add the cream to the cottage cheese and mix. Melt the gelatin (do not boil) and add it to the cottage cheese mixture.
- 5
Step 5
5. Mix and refrigerate. Prepare the soaking syrup: combine lemon juice with water and powdered sugar. Transfer part of the crust to a parchment-lined pan and soak it.
- 6
Step 6
6. Transfer the slightly thick mousse onto the cake layer, smooth it out, and cover with the second cake layer. Refrigerate the cake for 4 hours. Melt the chocolate in hot cream and stir until smooth.
- 7
Step 7
7. Cover the cake with chocolate and smooth it out. Sprinkle with coconut flakes and refrigerate for 15 minutes.