Strawberry cake: making a gluten-free summer dessert

Strawberries are one of the most common berries in our country. It is incredibly fragrant, juicy, and tasty. Of course, the most popular dish made with strawberries is cake.

There are many recipes for this dessert with strawberries. But the best one was shared on Instagram by food blogger Lisa Glinska. By the way, the Strawberry Cake is ideal for those who are gluten-free.

Ingredients for a coconut sponge cake for a d22cm mold:

• Almond flour – 120 gr
• Powdered sugar – 100 gr
• Coconut flakes – 40 gr
• Butter 82% – 60 gr
• Eggs – 100 gr
• Protein – 60 g
• Sugar – 60 g

Ingredients for yogurt mousse:

• Cream – 100 ml
• Greek yogurt or sour cream – 100 g
• Sugar – 40 g
• Gelatin – 6 g + 30 ml of water
• Whipped cream 30-35% – 200 ml

Ingredients for strawberry cream:

• Strawberry puree – 200 g
• Lemon juice – 30 ml
• Eggs – 200 gr
• Sugar – 50 g

• Butter 82% – 80 g
• Gelatin – 3 g + 15 ml of water

Ingredients for strawberry jelly:

• Strawberries (cubes) – 250 g

Lemon juice - 30 ml

• Water – 100 ml
• Sugar – 50 grams
• Gelatin – 12 g + 30 ml of water

Ingredients for the decor:

• Strawberries – 300-400 g

Method of preparation:

1. Combine coconut flakes, almond flour, and powdered sugar in a separate bowl and mix.

2. Combine the eggs and mix with the melted butter.

3. Combine the egg and butter mixture with the dry ingredients and mix until all the flour is moistened.

4. Beat the egg whites until they lighten and increase in volume. While continuing to beat, gradually add sugar and beat until stiff peaks form.

5. Gently mix the protein into the total mass.

6. Cover the bottom of the mold with foil and put the dough in. Bake for 20 minutes at 165 degrees.

7. Cool the finished sponge cake completely and remove the mold.

8. Put the sponge cake on a plate. Put a border ribbon in the middle of the ring in which the sponge cake was baked. Place the ring on the sponge cake.

9. Prepare the yogurt mousse. Combine gelatin with water and leave for 10-15 minutes.

10. Warm the cream with sugar and add the gelatin.

11. Add the yogurt. Mix until smooth.

12. Whip the cold cream until stiff peaks form, add to the total mass, and mix gently.

13. Pour the finished mousse into the ring over the sponge cake and refrigerate for 30-40 minutes.

14. Prepare the cream. Pour gelatin with water and leave for 10-15 minutes.

15. Pour the strawberry puree into a saucepan, add sugar, lemon juice, and eggs. Stir, put on medium heat, and stirring constantly bring to a boil and cook for another 30 seconds.

16. Pour the mixture into a blender bowl, add gelatin, and cold butter cubes, and blend.

17. Pour the finished cream into the mold over the frozen layer and refrigerate for 1 hour.

18. Prepare the strawberry jelly. Pour gelatin with water and leave for 10-15 minutes.

19. Put the diced strawberries in a saucepan. Add lemon juice and sugar. Put on the stove and bring to a boil, stirring constantly.

20. Remove from heat and pour into a bowl. Add gelatin and put it in the refrigerator until it cools.

21. Pour the jelly over the strawberry cream and refrigerate for 5 hours.

22. Remove the ring and border tape. Decorate the cake and serve it to the table.