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Gelatin and coconut chip strawberry cake

Cooking recipes / Top Picks / Homemade cakes

10 servings
3 hours

Eggs - 6 pcs., Sugar - 200 g, Wheat flour - 180 gr, Corn starch - 60 gr, Butter - 50 gr, Eggs - 2 pcs., Sugar - 230 gr, Corn starch - 30 gr, Milk - 300 ml, Vanilla sugar - 10 gr, Coconut chips - 100 gr, Cream - 500 ml, Water - 50 ml, Syrup - 3 tsp, Sugar - 70 gr, Corn starch - 1 tsp, Gelatin - 6 gr, Strawberry - 250 gr, Water - 4 tbsp, Sugar - 400 gr, Vanilla sugar - 10 gr, Water - 100 ml, Egg whites - 150 gr, Citric acid - 0.5 tea liters

We make a biscuit. Let's prepare the products.

Let's separate proteins and yolks. Beat the proteins to peaks with sugar.

Then add one yolk at a time, without stopping to beat. Then sieve the flour with starch in 3 stages. Stir the blade from top to bottom as if folding. Pour melted oil around the edge of the cup, cooled. And once again mix carefully.

Pour the dough into a 24 cm tin. Covered with paper. Put in the preheated oven until 180 gr. for 40 minutes.

We get the finished biscuit. Let's let it cool a little, take off the paper.

Turn it over on the grill and let it cool completely. Then I wrap it in film and put it in the fridge for the night. He must stand for 6 hours. Then it will cut better, it will not crumble. And the soaking won't soak it up.

In the meantime, we make gel jelly. To do this, take ripe strawberries.

Gelatin fill 3 tbsp. cold water to swell. We puree strawberries, add sugar. Put on fire, cook. Dilute starch in 1 tbsp. of water. Add starch solution. And cook until thickened.

We take it off the fire. Gelatin dissolves in the microwave (put it for 2-3 seconds). Add gelatin to strawberries. We stir. Let the mass cool down. When the mass cools a little. We pour it into the mold, on film, I had 26 cm. And then we put it in the freezer until the next day. Closed completely with film.

This is how we will have it after freezing. I then cut her into cubes.

The next day we make coconut cream. We take milk, add eggs or instead of eggs we take yolks 4 pcs like mine. Stir, add sugar, starch. We put on fire and cook constantly stirring until thickened.

We remove the finished cream from the fire. Add coconut chips at once.

Cover the film in contact and remove the cooling. I put in a cup of cold water.

When the mass has cooled, beat the cream with vanilla sugar and mix them with the cream. There is a lot of cream. It's enough to coat the whole cake. But if you make a cake like me with protein cream, then make half a portion.

We take out the biscuit. We divide it into 3 cakes. If you have a tubercle on a biscuit, then cut it off. We impregnate the cakes. To do this, I mixed strawberry syrup and water. The syrup was taken from the jam.

We put the bark on the substrate.

We lay out the cream. Gel jelly on top. Then we grease with cream.

Next, cake again and cream with jelly again.

Wrap it in film. You can wrap it in a ring. We put it in the refrigerator for 5-6 hours. I clean for the night. And in the morning I decorate with cream.

I decorated the protein custard. For the cream, mix sugar with water, put on the heat. When it boils, we turn on the proteins. Reduce the syrup and cook to 122 degrees. Up to a thin thread or up to a ball. Do not stop whipping proteins and pour syrup in a thin stream. Next, beat the cream until it begins to wind on the whisk. It all depends on the power of your mixer.

And such a cut. Well, very tasty.