Strawberry Coconut Cake

Unrealistically delicious royal cake - two coconut biscuits around the edges, and inside the cottage cheese and strawberry mousse. Strawberry cottage cheese cake according to this recipe is light, airy and tender.

Ingredients

• For test:
• Chicken eggs - 2 pcs.
• Powdered sugar - 80 g
• Wheat flour - 60 g
• Coconut shavings - 40 g
• Potato starch - 20 g
• Baking powder - 0.5 tsp
• Vanilla
• For impregnation:
• Water (or white wine) - 70 ml
• Lemon juice - 2 tbsp. spoons
• Powdered sugar - 1 tbsp. a spoon
• For mousse:
• Strawberries - 300 g
• Curd - 300 g
• Cream 33% - 150 ml
• Water - 150 ml
• Powdered sugar - 4 tbsp. spoons
• Gelatin - 3.5 teaspoons
• Vanilla
• For ganache:
• Cream 33% - 120 ml
• White chocolate - 90 g
• For decoration:
• Coconut shavings

Directions

1. Break 2 eggs into a mixing bowl. Beat in a thick stable foam.
2. Add powdered sugar (do not replace sugar!). We flavor with vanilla or vanillin, but in no case with vanilla sugar. We mix everything.
3. Sift flour, cornstarch and baking powder into egg mixture. Beat at the slowest speed or mix with a silicone spatula.
4. We send the coconut flakes into the dough. We mix.
5. We take a detachable form, with a diameter of 20 cm. We cover the bottom with parchment, and grease the sides with odorless sunflower oil. We send the dough into the form and level it. We send it to the oven preheated to 180 degrees for 30-35 minutes. Since all ovens are different, it is better to check the readiness with a wooden stick.
6. Pour gelatin with water and set aside so that it swells.
7. We remove the stalks from the strawberries and send them to a blender. Puree with an immersion blender.
8. We wipe the cottage cheese through a sieve. It will take 15 minutes, but it's worth it.
9. We combine cottage cheese with strawberries.
10. Whip cream with vanilla until stiff peaks. We send there 4 tbsp. spoons of powdered sugar. (If you have sour strawberries and cottage cheese, then add more powdered sugar than indicated in the recipe.)
11. Mix cream with cottage cheese and strawberry mass. Gelatin has not yet had time to harden, so we put the cottage cheese with strawberries in the refrigerator for 10 minutes.
12. The biscuit is ready. When it cools down a bit, take it out of the mold and let it cool completely.
13. Squeeze out the lemon juice and mix with water (or white wine if you do not plan to give this cake to children). We send there 1 tbsp. a spoonful of powdered sugar.
14. The gelatin swelled and hardened. Now you need to melt it, but not letting it boil. Pour the gelatin into the curd mass. We send it to the refrigerator so that the mass begins to solidify a little, but do not overdo it.
15. Cut the cooled biscuit in half lengthwise.
16. In a detachable form we send the top of the biscuit. Pour both halves of the biscuit (on the inside) with lemon impregnation. We shift the curd mass into a detachable form and distribute.
17. Cover with a second cake and put in the refrigerator until completely solidified.
18. We heat the cream until hot, but they should not boil. Pour the white chocolate into the cream and stir until it melts. Leave for 2-3 minutes for the ganache to begin to harden a little. Pour the ganache over the cake and distribute. Sprinkle with coconut flakes on top and send for another 15 minutes in the refrigerator.
19. With a sharp knife we ​​pass along the edges of the form, open the form and remove.
20. Strawberry Coconut Cake is ready.
21. Enjoy your meal!