Description

Ingredients

• For the coconut sponge
• 🥥 4 egg whites egg Original: 🥥 4 egg whites
• 🍬 120g sugar Original: 🍬 120g sugar
• 🌾 100g flour gluten Original: 🌾 100g flour
• 🥛 50g shredded coconut Original: 🥛 50g shredded coconut
• 🧁 1 tsp baking powder Original: 🧁 1 tsp baking powder
• 🧂 Pinch of salt Original: 🧂 Pinch of salt
• For the vanilla cream
• 🥚 4 egg yolks egg Original: 🥚 4 egg yolks
• 🍬 100g sugar Original: 🍬 100g sugar
• 🥄 2 tbsp flour gluten Original: 🥄 2 tbsp flour
• 🥛 500ml milk dairy Original: 🥛 500ml milk
• 🧈 150g butter (room temp) dairy Original: 🧈 150g butter (room temp)
• 🍦 1 tsp vanilla extract Original: 🍦 1 tsp vanilla extract
• For the strawberry jelly layer
• 🍓 400g strawberries (fresh or frozen) Original: 🍓 400g strawberries (fresh or frozen)
• 🍬 2 tbsp sugar Original: 🍬 2 tbsp sugar
• 💧 100ml water Original: 💧 100ml water
• 🍮 1 sachet gelatin (about 7g) Original: 🍮 1 sachet gelatin (about 7g)
• For topping
• 🥛 Whipped plant cream or dairy whipping cream dairy Original: 🥛 Whipped plant cream or dairy whipping cream
• 🍓 Fresh strawberries Original: 🍓 Fresh strawberries

Preparation

• Sponge: Preheat oven to 180°C (350°F). Beat egg whites with a pinch of salt until stiff, then add sugar gradually. Gently fold in flour, baking powder, and coconut. Pour into a greased 24 cm pan and bake 15–20 min. Cool completely.
• Vanilla Cream: Mix yolks, sugar, flour, and some cold milk. Heat the rest of the milk until warm, then whisk in yolk mix. Cook on medium until thickened. Cool, then blend in softened butter and vanilla.
• Strawberry Jelly: Simmer strawberries with sugar and water for 10 minutes, then blend into a purée. Dissolve gelatin per instructions and stir into warm purée. Let cool slightly before using.
• Assembly: Place sponge on a cake board or springform base. Spread vanilla cream evenly. Gently pour cooled strawberry jelly on top. Chill in fridge at least 4 hours (or overnight) until fully set.
• Finish: Decorate with whipped cream and fresh strawberries before serving.

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