Strawberry Coconut Cake without Baking

Rinse the strawberries, remove the green and slice the fruit.

Put 200 g of the biscotti in a freezer bag and seal the bag. Using a pasta walker or a bottle, crush the biscotti until they are fine crumbs.

Melt the light butter and place the crumbs in a mixing bowl. Pour the melted light butter into the crumbs and mix first with a hand mixer, then with your hands.

Place the edge of a cake springform pan (26 cm ø) on a cake plate. Cover the bottom evenly with the biscuit mixture and press well until smooth. Cut the remaining biscuits in half with a sharp knife and place them on edge close together on the inside of the cake ring, creating a rim of biscuits. Spread the cream stiffener thinly and evenly over the pastry base in the pan so that it does not become soggy.

Soak the gelatin leaves according to package directions. Mix the curd with vanilla sugar, honey, grated lemon zest and shredded coconut. Squeeze out the soaked gelatin and heat gently until dissolved. Add the strawberry jam to the gelatin while stirring and fold this mixture into the curd mixture with a hand mixer.

Spread a narrow layer of the curd mixture evenly on the biscuit base, then place a dense layer of strawberry slices on top. Again, spread a layer of curd on top and cover with a layer of strawberries. The next and top layer is the curd mixture.

Bake the cake for approx. four hours.

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