Strawberry coconut cake with mascarpone cream

Ingredients for 1 servings:

• 125 g butter
• 75 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 1 lemon(s), grated peel (alternatively Citro-Back)
• 125 g flour
• 1 tsp baking powder
• 50 g desiccated coconut
• 250 g mascarpone
• 4 tbsp liqueur (Drambuie), alternatively Amaretto or orange liqueur
• 4 tbsp milk
• 1 packet of vanilla sugar
• 500 g strawberries
• 1 pack of cake glaze
• 2 tsp strawberry jam
• 1 shot of rum as needed for the dough
• possibly almond flakes

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cake base baked with coconut flakes

Beat the butter until smooth. Gradually stir in the sugar, vanilla sugar, egg, salt, and grated lemon zest. Then mix the flour with the baking powder and stir in along with the coconut flakes (add a dash of rum to the batter if desired). Pour the batter into a greased tart tin and bake for about 30 minutes at 175°C to 200°C. While the batter is in the oven, mix the mascarpone, vanilla sugar, milk, and Drambuie into a cream and refrigerate. Wash and halve the strawberries. Let the batter cool, then spread a very thin layer of strawberry jam on top. Spread the mascarpone cream on top, then arrange the strawberries on top (sprinkle with almond flakes if desired). Prepare and spread the glaze according to the instructions.