Description
Very tasty and easy Lenten dessert - sponge base and two layer strawberry and coconut. And the caramel as a finishing touch. Just in time for the holiday - on palm Sunday. :)
Ingredients
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Flour
120 g
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Brown sugar
200 g
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Leavening agent
1 tsp
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Water
120 ml
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Strawberry
250 g
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Agar-agar
3 tsp
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Coconut milk
200 ml
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Vinegar
1 tsp
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Vegetable oil
3 Tbsp
Cooking
Prepare the sponge cake. Preheat the oven to 180C, prepare form D18 cm In a bowl, mix flour, baking powder and sugar, add oil and water.
Mix well, pour into mold and bake for 20-30 min.
Ready cake remove from the mold, place on the grill and cool.
Then we need a serving ring, and quite high. I have not found the right one, so I cut off the flat part of the plastic bottle. With it cut from a sponge cake round, this will be the base of the dessert.
If the cake turned out high, then you can cut it in half lengthwise.
Make the strawberry layer. The strawberries put into a small saucepan, cover with sugar, add a little water and put on medium heat.
When the water boils and the sugar will dissolve, to break everything in a blender. Add 1 tsp. of agar-agar and cook on medium heat for 1-2 minutes.
Remove from heat, cool and spread on cake, then put into the refrigerator.
Prepare coconut layer. Coconut milk pour into a saucepan, add the sugar and heat over medium heat. Once the milk begins to boil, add agar agar, stir well so no lumps (you can help yourself by blender), and cook for 1-2 minutes. Cool. 5-6 berries of a strawberry cut in half, one to leave intact (for decoration of dessert).
A little coconut milk to pour on strawberry layer, to remove the chill for a few minutes to harden. Then put halved strawberries and pour all the remaining milk. Put into the refrigerator until firm.
Prepare the caramel. Sugar pour into a saucepan, cover with water, add the vinegar and cook until light yellow in color. Then remove from heat and lower the bottom of the pan in cold water to stop the cooking process. Cool down the caramel and stir with a spoon. Draw patterns with the caramel on silicone Mat or baking paper.
With dessert to remove the ring, decorate with berries of strawberry and caramel. Bon appetit!
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