Strawberry-coconut cake

Strawberry-coconut cake

Dough:
2 eggs
60 gr. flour
20 gr. starch
80 gr. powdered sugar
1 packet of vanilla sugar
40 gr. coconut chips
1/2 teaspoon baking powder

 

Syrup:
2 tablespoons lemon juice
1/3 cup cold boiled water
Strawberry mousse:
300 gr. strawberries
300 gr. grated cottage cheese
150 ml. cream 30%
1 packet of vanilla sugar
3.5 teaspoons gelatin
1/4 cup water

Glaze:
100 ml of cream 30%
60 gr. white chocolate
a few tablespoons of grated coconut

Dough:
the ingredients for the dough should be at room temperature.
Preheat the oven to 180 degrees.
At the bottom of the split foma, cover with parchment paper, then put on the shape ring, do not lubricate the sides.
proteins, detach from the yolks, whip them up to hard peaks at the end of the beating gradually adding — one tablespoon — sugar and vanilla sugar.
Then in whipped whites add egg yolks one by one, whisking after each addition.
mix the flour, starch, baking powder and sift into the dough, gently mix with a spoon.
At the end, add the coconut shavings, gently mix.
The dough should be placed in a mold, leveled and put in a preheated oven.
Bake for 30-35 minutes or until a so-called dry stick.
when baking, do not open the oven for the first 20 minutes.
Finished biscuit left in the oven to cool with the door ajar.
Sponge cake carefully from the edges of the mold, with a sharp knife and cut into two thin layers.

Strawberry mousse:
Strawberry cleaned, remove the stems, chop with a blender in a puree.
Mix the grated cottage cheese with vanilla sugar.
Gelatin fill with water, leave to swell.
Swelled gelatin nagert quickly on fire to dissolve it, but do not boil it.
Warm gelatin put aside to cool a little.
Then mix it with strawberry mousse.
In strawberry mousse with gelatin, add the grated cottage cheese and mix.
Mousse put in the fridge to allow a slightly thickened, checking all the time and stirring.
when the mass thickens enough (but must still remain not completely frozen), place the cold cream in a bowl and whip until hard peaks.
Add the whipped cream in several additions to the curd mass and gently but thoroughly mix.

Syrup:
Cold boiled water mixed with lemon juice, mix.
The form is to lay a parchment paper on the bottom and place the first layer of the cake and carefully soak it with syrup.

Strawberry mousse transfer to soaked biscuit and level.
The second layer of the cake is also soaked in syrup and placed on strawberry mousse, gently pressing it.
Place in the fridge to allow it to freeze.

Glaze:
heat the cream in a water bath almost to a boil, remove, immediately add chopped white chocolate, stir until smooth.
Place in the refrigerator, cool for several hours.
Chilled cream to beat until the consistency of thick cream.
then decorate the top of the dough, sprinkle with grated coconut
Cool again. Serve chilled.


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Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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