Description

Ingredients

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

Preparation

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. Finish:
• Decorate with whipped cream and fresh strawberries before serving.

Total Time

✍️ Prep: 40 minutes

❄️ Chill: 4–6 hours

✅ Total: ~5 hours (mostly chilling)

Nutritional Value

Advice

Status

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