Strawberry slices with coconut meringue and pistachios

Ingredients for 1 servings:

• Butter and flour for the baking tray
• 200 g butter, soft
• 110 g sugar
• 2 tbsp vanilla sugar
• 4 eggs
• 300 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 2 pinches of salt
• 100 g powdered sugar
• 120 g coconut flakes
• 350 g strawberries
• n. B. Icing sugar for dusting
• 30 g pistachios, chopped
• small strawberries for garnishing as desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

for a small baking tray or casserole dish (approx. 20 x 30 cm)

Preheat oven to 180°C (top/bottom heat). Grease and flour a small baking tray or casserole dish. Cream together the softened butter with the sugar and vanilla sugar until creamy. Separate the eggs. Chill the egg whites in a mixing bowl. Gradually stir the egg yolks into the butter and sugar mixture. Sift the flour with the cornstarch, baking powder, and a pinch of salt and mix well. Combine everything into a smooth batter. Pour into the prepared baking tray and level the surface. Bake in the hot oven for 15-20 minutes. Then let it cool briefly. For the meringue, beat the egg whites with a pinch of salt until stiff peaks form, gradually stirring in the powdered sugar. Continue beating the egg whites until glossy. Then fold in the coconut flakes. Wash the strawberries, pat dry, halve them, and arrange them on the cake. Spread the meringue mixture evenly on top. Bake for another 15-20 minutes. Remove from the oven and let it cool slightly. Sprinkle with powdered sugar and scatter the chopped pistachios on top. Cut the cake into rectangles. Garnish the slices with small strawberries.