Coconut-strawberry pastry
Description
First of all, coconut-strawberry cake is very beautiful. As proof I’m attaching photographs—admire them and draw inspiration :) Second, coconut-strawberry cake is very tasty. No, not like that. It’s VERY DELICIOUS! Imagine the flavor of Raffaello candies and strawberry ice cream all at once. Intriguing? :) If yes—save the recipe and make it! Good luck cooking! :) Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
First, take the strawberries out of the freezer and let them thaw. If you’re using fresh strawberries, skip this step.
- 2
Step 2
Meanwhile, grind the shredded coconut to a powder consistency.
- 3
Step 3
Beat the egg whites with the sugar until they form a thick foam. This will take 7–8 minutes.
- 4
Step 4
Now mix together the beaten egg whites, coconut flakes, and 2 tbsp wheat flour on low mixer speed.
- 5
Step 5
Line a baking sheet with parchment paper. Spread the coconut dough evenly over the sheet. Put the dough in an oven preheated to about 90°C (this is not a typo—the temperature really is that low) for 40–60 minutes. The dough should dry out. As soon as it starts to develop a brownish crust, remove it immediately.
- 6
Step 6
Soak the gelatin in half a glass of boiled water. Leave it like that for half an hour. Mash the strawberries into a purée. Add half of the strawberries and vanilla sugar to the gelatin. Warm the mixture over low heat until the gelatin dissolves, then remove from the heat and cool in the refrigerator.
- 7
Step 7
Now let’s turn to the cream. Pour the cream into a tall small saucepan. Set this saucepan inside a larger one. Pour plenty of ice water into the larger saucepan. That way, the saucepan with the cream will float in the saucepan of cold water. Now, using a mixer, start whipping the cream: 1 minute on low speed, then another 5 minutes on medium. Chill the cream in the refrigerator. After about 10–15 minutes, when the gelatin has swollen enough but has not yet turned into jelly, fold the strawberry gelatin mixture into the cream.
- 8
Step 8
Now spread the strawberry soufflé evenly over the prepared cake layer.
- 9
Step 9
Combine the remaining strawberry purée with 2 tbsp sugar, place over heat, and cook until you have a thick jam. Cool the jam, then spread it evenly over the soufflé.
- 10
Step 10
Now our pie needs to rest overnight in the fridge. In the morning, use a special cutter to slice the pie into pretty heart-shaped pastries. Done! :)