astrolab
VIP Member (Resident chef)
A fresh cake. simple to prepare.
Ingredients for a base of 20 cm +/-
250 g biscuits
100 gr butter
Ingredients for coconut
500 ml coconut milk
125 gr sugar
7 g gelatine leaves
1 vanillin sachet
Ingredients fo Strawberry
500 gr Strawberry
200 gr sugar
1 sachet of vanilla
50 g cornflour
20 gr of grated coconut to garnish
Method
Put the gelatine leaves in a bowl with cold water and keep it to soak for about 10 minutes.
Chopped cookies, put them in a bowl with the melted butter warmed.
Stir until you have a homogeneous mixture, then pour the mixture into a mold hinged and compacted to obtain a homogeneous basis.
Heat in a saucepan coconut milk with sugar and vanilla as soon as it is boiling, add the squeezed gelatine sheets, turn off the heat and stir till it becomes completely dissolved.
Pour the mixture still warm coconut based biscuit and put in the refrigerator to cool for 2 hours.
When the coconut layer is thickened, prepare the mixture of strawberries. Clean the strawberries by removing the stem, add sugar and vanilla.
Blend everything and then put on the heat and add the starch.
Stir and cook until it thickens.
Turn off the heat and leave to cool then pour over coconut layer.
Put cold coconut cake and strawberries in the fridge and firm for 2 hours.
Take the cake sprinkled with grated coconut, decorate it with some strawberry and serve.
Ingredients for a base of 20 cm +/-
250 g biscuits
100 gr butter
Ingredients for coconut
500 ml coconut milk
125 gr sugar
7 g gelatine leaves
1 vanillin sachet
Ingredients fo Strawberry
500 gr Strawberry
200 gr sugar
1 sachet of vanilla
50 g cornflour
20 gr of grated coconut to garnish
Method
Put the gelatine leaves in a bowl with cold water and keep it to soak for about 10 minutes.
Chopped cookies, put them in a bowl with the melted butter warmed.
Stir until you have a homogeneous mixture, then pour the mixture into a mold hinged and compacted to obtain a homogeneous basis.
Heat in a saucepan coconut milk with sugar and vanilla as soon as it is boiling, add the squeezed gelatine sheets, turn off the heat and stir till it becomes completely dissolved.
Pour the mixture still warm coconut based biscuit and put in the refrigerator to cool for 2 hours.
When the coconut layer is thickened, prepare the mixture of strawberries. Clean the strawberries by removing the stem, add sugar and vanilla.
Blend everything and then put on the heat and add the starch.
Stir and cook until it thickens.
Turn off the heat and leave to cool then pour over coconut layer.
Put cold coconut cake and strawberries in the fridge and firm for 2 hours.
Take the cake sprinkled with grated coconut, decorate it with some strawberry and serve.
