In this berry jelly cake, loose coconut bases with a delicious vanilla cream cheese cream are hidden under a transparent cover made of berries and cake icing and make cutting it a little highlight of the day.
INGREDIENTS
TIP: READ THE RECIPE FIRST AND THEN START
FOR THE GROUND
4 eggs size M
200g sugar
150 ml sunflower oil
200 ml coconut milk
230g flour
50 g cornstarch
2 teaspoons of baking soda
pinch of salt
100 g desiccated coconut
FOR THE CREAM
200 g natural cream cheese
4 tbsp powdered sugar
1 tsp vanilla paste
200 g cream for whipping (pink bottle)
FOR DECORATION
500 g fresh strawberries
300 g fresh currants
300 g fresh raspberries
2 times Dr. Oetker strawberry icing
4 tbsp sugar
300 ml water
9 sheets of gelatin
1 tbsp desiccated coconut
Flowers
THAT’S HOW IT’S DONE
Preheat oven to 180°C top/bottom heat.
For the sponge cake, beat eggs with sugar until light and creamy. Gradually add oil and coconut milk. Mix the flour with cornstarch, baking powder, salt and coconut flakes and add to the wet ingredients. Stir briefly and pour into a Ø 22 cm springform pan lined with baking paper. Bake in the oven for about 45 minutes (don’t forget to test the chopsticks). Then let it cool completely.
For the icing, stir the strawberry icing powder with 4 tablespoons of sugar into the 300 ml of water in a small pot and bring to the boil. Soak the gelatine in cold water for 5 minutes, wring it out and stir it into the hot strawberry icing mixture. Pour everything into a bowl and let cool. Stir every now and then.
For the cream, mix the cream cheese with the sifted powdered sugar and vanilla paste briefly and carefully, otherwise the cream cheese will become liquid. Beat the cremefine until very stiff and fold it into the cream cheese mixture. Cooling points.
For the topping, wash the berries and set aside a handful for decoration. Remove the remaining strawberries and currants from the greens. Halve strawberries.
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