Sponge cake with strawberries and coconut shreds

Delicious, light, summer cake. This is a modified recipe for apple pie from the old calendar.

Ingredients for sponge cake:

6 eggs

1 incomplete glass of sugar

1 incomplete glass of flour

1 pack of vanilla sugar

2 tablespoons of potato starch

1 teaspoon baking powder

Ingredients for the strawberry layer:

Strawberries - about 70 dag + 50 dag

2  instant vanilla puddings ( In polish „ budyń waniliowy” )

1.5 glass of sugar (or less, if You have pudding with sugar)

Ingredients for coconut sprinkles:

1 cube of butter

2 eggs

1 tablespoon of sugar

20 dag coconut shreds

We start with biscuit: Preheat the oven to about 140-150 degrees of Celsjus (up+down heating). Separate the whites from the yolks. Whip whites untill stiff, then alternately add sugar and yolks, mixing constantly on the low speed. At the end add both flour mixed with vanilla sugar and baking powder, mixing constantly on low speed. Pour the mixture into baking pan (20 x 30 cm) lined with baking paper. Put in the oven and bake until cooked and golden. Set it aside to cool.

 At this time, Wash strawberries and remove peduncles.  About half a kilo set aside for later. The remaining strawberries boil with 1 liter of water and sugar, cook for about 10-15 minutes. Set it aside to cool.

At this time prepare coconut sprinkles: in the pot dissolve the butter, add sugar, bring to the boil over low heat, remove from the gas and add coconut shreds, leave to cool.

Now wait  until all the ingredients are cooled down. After this time mix well the coconut with two eggs (using beater). Put remaining fresh strawberries on sponge cake. Preheat the oven  to 180 degrees of Celsjus (up + down heating). Strain strawberry liquid .Pour  a glass of liquid into another pot, mix it with 2 puddings. Bring the rest of liquid to boil and then pour the mixture to it, stirring constantly. Cook for a while. Pour strawberry mixture on spongecake and strawberries and cover it with coconut topping.  Put in the preheated oven, turn the oven to heat only from the top and bake the dough for about 15 minutes until the coconut is browned. Portion the cake after cooling, preferably the next Day; otherwise the top will go down to empty place;)  Store cake into refigerator.

Bon apetit!