Coconut cake with lime and strawberries


Products and way of preparing a delicious coconut cake with limes and strawberries.

Products for swamps 20 cm

coconut cake with limes and strawberries

Exceptionally delicious and spectacular coconut cake with lime and strawberries

180 g of soft butter
140 g of sugar
grated bark and 1 lime juice
4 eggs
pinch of salt
vanilla
40 g of coconut sawdust
1 tsp. baculber
125 g of flour
150 ml of cold syrup for syrup

Filler products for  coconut cake with lime and strawberries

400 grams of strawberries

20 g of starch
3 tablespoons strawberry or raspberry jam
1/2 pack gelatin (5 g)
200 ml of snow-crushed cream
250 g of mascarpone
3-4 tablespoons powdered sugar
grated bark of 1 lime
vanilla

Preparation on Coconut cake with lime and strawberries

coconut cake with lime

All the products for the cake are specially selected.

For swarms, smash cream butter with sugar. Add the bark, the juice from the lime and one after the other eggs. Beat again. In a bowl, mix the salt, vanilla, coconut, baking powder and flour together. Add them to the oil mixture and mix well. Cover a 20 cm cake with baking paper and smear the walls with oil.

Pour the dough inside and smooth. Bake marsh in a preheated 170 * oven for about 30-35 minutes. Once it has cooled down, cut it on three horizontal plates. Cut the strawberries into cubes and boil for 2-3 minutes with jam and starch. Remove from the hob and sprinkle with the gelatin.

Mix well so that the gelatin can evenly distribute the fruit and melt away from the heat. Cool. Stir mascarpone with sugar, vanilla and lime bark. Mix it with the broken cream. Assemble the cake: Place one board on the bottom of a flat cake dish. Syrup with light milk. Attach the board with a ring on which you have stripes of acetate film on the inside. Sprinkle all strawberries onto the syrup.

coconut cake with strawberries

coconut cake with lime and strawberries made for a special occasion with lots of imagination and style

Slow down the second board and again syrup. Divide 2/3 of the cream and finish with the third plate. Sip and store in the refrigerator for several hours or a day.

Remove the cake from the refrigerator and remove the ring and acetate strips. Paint the cake with the remaining cream and decorate as desired. If you like my decoration you can see how it is done.  The cake is very delicious! I highly recommend it for a day and a feast! Under no circumstances substitute lemon with lemon.

It just makes the taste unique. You can make the cake with other fruits, which you think would be like lime and coconut, but I think strawberries are the best. If you do not like syrup cakes, skip milk. The cake is not very sweet. By your taste, you can increase the sugar or put 1 tablespoon. powdered sugar in the milk.

I chose the strawberry filling to be a soft consistency rather than a completely gelled. That’s why I’ve combined starch with a little gelatin. If you like jelly, skip the starch and increase the gel twice. For a bigger cake, increase the quantities by 1/3.

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