Coconut Strawberry Torte
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 303 kcal | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18.6 g | (16 %) | ||
| Carbohydrates | 28 g | (19 %) |
Ingredients
- For the crust
- 25 grams Shredded coconut
- 75 grams Pastry flour
- 50 grams Margarine
- 1 Tbsp water
- For the cake
- 3 eggs
- 100 grams sugar
- 1 packet Vanilla sugar
- 100 grams Pastry flour
- 1 gestr. TL Baking powder
- For the coconut cream
- 50 grams Shredded coconut
- 125 milliliters milk
- 3 Tbsps Coconut liqueur
- 4 sheets white gelatin
- 1 packet Vanilla sugar
- 250 grams Whipped cream
- 1 Tbsp Strawberry Jam
- For the strawberry cream
- 250 grams Strawberries
- 50 grams sugar
- 6 sheets Red gelatin
- 250 grams Whipped cream
- For the garnish
- 50 grams White couverture chocolate
- 8 Strawberries
- 100 grams cream
- 25 grams Shredded coconut
Preparation steps
For the crust, toast shredded coconut in a dry pan. Mix all ingredients and quickly knead to a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes. Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Roll out dough into a round large enough to line the pan. Place dough in the pan and prick with a fork several times. Bake in preheated 180°C (approximately 350°F) oven for 15 minutes. Cool on a wire rack. Remove crust from pan.
For the cake, beat eggs and sugar foamy. Mix flour and baking powder, sift over batter and fold in. Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Pour in the batter and smooth the top. Bake in preheated 180°C (approximately 350°F) oven for 20 minutes. Remove cake from the pan, invert onto a wire rack, remove the parchment paper and cool the cake. Cut the cake crosswise into 2 even layers. For the coconut cream, bring coconut and milk to a boil. Allow to cool. Stir in vanilla sugar and coconut liqueur. Soak and dissolve the gelatin according to package instructions. Mix with the coconut mixture. Beat the cream until stiff and fold into the coconut mixture. Place the crust on a plate with a cake ring around it. Brush with strawberry jam and top with a cake layer, cut side up.
Pour the coconut cream into the cake ring and smooth the top. Cover with second cake layer and press gently. For the strawberry cream, rinse and core the strawberries. Purée with sugar. Soak and dissolve the gelatin according to package instructions. Mix with the strawberry puree. When the mixture starts to gel, beat the cream until stiff and fold in. Pour into the cake ring and smooth the top. Refrigerate for at least 2 hours. For the garnish, melt the white chocolate. Rinse strawberries, pat dry and dip strawberries halfway into the chocolate. Place the strawberries on wax paper to dry. Beat the cream until stiff and spread on the sides of the torte. Sprinkle with grated coconut. Place the chocolate-dipped strawberries on the torte.
