Soft sponge cake, coconut pastry cream and strawberries - the perfect combination.
Prepare the sponge cake - mix all the ingredients and pour into a mould (I used a 16 cm silicone mould) and microwave for 2-5 minutes (or bake in the oven for ~15 minutes at 180 °C). Leave to cool.
Prepare the cream - put all the ingredients (milk, coconut flakes, protein, cornstarch and sweetener) in a saucepan and heat, stirring, until the mixture starts to thicken. Leave to cool.
Cut the cooled sponge cake into small pieces and layer with the cooled pastry cream and strawberries.
Finished product weight 627
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
