John Myers
Ingredients for 1 servings:
- 3 m.-sized eggs
- 100 g sugar
- 3 tbsp water
- 100 g flour
- 1 tsp baking powder
- 300 g strawberries
- 300 g cream
- 1 packet of vanilla sugar
- 2 packs of cream stiffener
- 50 g desiccated coconut
Instructions
Working time approx. 40 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes
for approx. 8 – 10 pieces
Preheat the oven to 180°C (top/bottom heat). Line a 26cm springform pan with baking paper. Beat the eggs, water, and sugar vigorously until the mixture has doubled in volume. Mix the flour and baking powder, sift it into the egg mixture, and fold it in. Pour the batter into the prepared springform pan. Bake in the hot oven on the middle rack for about 20 minutes. Do the skewer test! Then let it cool, remove it from the pan, and crumble it. You can do this the day before. Wash and hull the strawberries, and chop them very finely. This also works great with a Nicer Dicer. Whip the cream with the cream stabilizer and vanilla sugar until stiff peaks form. Put the cake crumbs in a large bowl, top with the whipped cream and sliced strawberries, and carefully fold everything in. Let the mixture rest for 15 minutes. Put the desiccated coconut in a deep plate. Shape the cake mixture into balls and roll them in the desiccated coconut. Refrigerate until ready to serve. Depending on the size of the balls, the mixture yields 8 – 10 pieces.
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