Something to celebrate? Make this delicious strawberry cream cake with coconut base. And what's so great:the cake is low in carbohydrates, but is also very popular with people who do not eat low carbohydrates!
Gelatin powder was used for this recipe, but you can of course also use two gelatin sheets. First dissolve the gelatine leaves in some water, then squeeze the leaves. Then mix it with the strawberry mixture.
What do you need:
- Round 20 cm springform pan
- Kitchen machine
- Hand mixer
- Small saucepan
Ingredients
For the coconut pie crust:
- 65 grams of unsalted butter (at room temperature)
- 80 grams of coconut flour
- 2 eggs
- 40 grams Sukrin + or 3 tsp liquid sweetener
- pinch of salt
The strawberry cream filling:
- 200 grams of strawberries (+ 6 to 7 extra strawberries as garnish)
- 50 ml of water
- 1.5 tsp gelatin powder
- 180 grams of mascarpone
- 250 ml whipped cream
- 3 tsp liquid sweetener
- 1.5 tsp vanilla extract
Preparation
- Preheat the oven to 180 degrees
- Cut the butter into cubes. Put the butter together with the coconut flour, eggs, and sweetener in a food processor and mix everything until smooth.
- Grease the springform pan (or use baking paper in the springform pan)
- Put the dough in the springform pan and spread it with the back of a spoon or with your fingers.
- Prick holes in the dough with a mold. Place the springform pan in the oven and bake the pie crust for 10 to 15 minutes. Make sure that the pie crust does not burn, so check in between.
- Remove the spring form from the oven, and let the cake bottom cool in the spring form.
- Meanwhile, we make the strawberry cream filling. Cut the strawberries in half, and put them in the food processor/blender, along with 50 ml of water. Grind the strawberries to a smooth puree.
- Put the strawberries in a saucepan, along with the gelatin powder. Stir it well. Let it boil gently, then turn the gas to low heat. The gelatin is supposed to dissolve. Let it cool for at least 20 minutes.
- Whip the whipped cream with 2 tsp liquid sweetener until stiff. Carefully stir the mascarpone (also with some liquid sweetener to taste) and vanilla extract into the whipped cream. The cooled strawberry puree can now also be added to the mascarpone/whipped cream mixture. Mix everything well. This is best done with a spatula. Taste to make sure the strawberry cream is sweet enough. You can optionally add some sweetener.
- Distribute the strawberry cream over the pie crust with a spoon and spatula.
- Let the cake set in the fridge for at least 2 hours.
- Cut the remaining strawberries into slices and place on the cake.
And now enjoy this strawberry cream pie!
Recipe and image:Club Slim
