Strawberry-raspberry cake with coconut cream

Category: Confectionery
Strawberry-raspberry cake with coconut cream

Ingredients

Cake:
Shortbread cookies 200 g
Butter (room temperature) 100 g
Cream:
Gelatin 15 g
Lemon 1 PC.
Coconut milk* 100 ml
Natural yoghurt 150 g
Cream 35% 300 g
Sugar 80 g
Boiled water (cold) 75 ml
Decor:
Fresh strawberries 300 g
Fresh raspberries 300 g
Jelly for cake 1 pack.
Boiled water (cold) 250 ml
Sugar 2 tbsp. l.

Cooking method

  • Soak gelatin in cold boiled water for 30 minutes, then melt it in a convenient way - I melted it in the microwave (40 seconds, power 750 W). While the gelatin swells, prepare the cake.
  • Cake:
  • In a blender bowl, grind the cookies and butter until smooth. Put the resulting mass and tamp in a detachable form (24 cm), the bottom of which is covered with baking paper, the sides are greased with vegetable oil
  • Strawberry-raspberry cake with coconut cream
  • Put in the refrigerator.
  • Cream:
  • Cut the lemon in half and squeeze the juice.
  • Pour coconut milk, squeezed lemon juice into a slow cooker or saucepan. Add sugar, stir and heat for a few minutes until sugar dissolves. Turn off the multicooker (stove). Add melted gelatin and stir. Add yogurt, stir, put in a deep bowl
  • Strawberry-raspberry cake with coconut cream
  • and leave to cool first at room temperature, then in the refrigerator for 20 minutes. As soon as the mixture begins to thicken, whip the cream and add to the coconut cream
  • Strawberry-raspberry cake with coconut cream-
  • mix with a mixer at low speed until smooth
  • Strawberry-raspberry cake with coconut cream
  • and put on a cake
  • Strawberry-raspberry cake with coconut cream.
  • Refrigerate for 1-2 hours to solidify completely.
  • When the cream hardens, prepare the berries, rinse and dry. Cut the strawberries in half and arrange them randomly. Place raspberries between strawberries
  • Strawberry-raspberry cake with coconut cream
  • Mix the contents of the cake jelly bag with sugar and dilute in water (I have such instructions on the package). Pour the resulting jelly over the berries with a brush.
  • Put the cake in the refrigerator for 1 hour to cool.
  • Free the finished cake from the mold by swiping the back of a knife dipped in water and put it neatly on a dish
  • Strawberry-raspberry cake with coconut cream

  • Strawberry-raspberry cake with coconut cream

The dish is designed for

12 servings

Cooking program:

microwave + mixer + multicooker + blender + refrigerator

Note

* can be replaced with coconut liqueur 50 ml + milk 50 ml

Yaso4ka
I am the first on such a gorgeous, summer cake !!!! Very beautiful and I'm sure it tastes good!
MariS
Galyahow bright and colorful it is - like a summer!
Irina Dolars
Summer taste
galchonok
Yaso4ka, Marina, Irina, thanks, girls, for stopping by for the cake! Help yourself to your health!
Quote: MariS
Olya,
I-Check mark,
Rada-dms
How I missed such a beautiful recipe !! With coconut milk! Mmmmm ...!
galchonok
Olyushka, glad you! Thanks, help yourself!

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