Coconut Strawberry Torte
|Frozen strawberries||10 Ounce (1 package)|
|Unflavored gelatin||2 Tablespoon (2 envelopes)|
|Sugar||1 Cup (16 tbs)|
|Eggs||2 , separated|
|Cream cheese||24 Ounce (3 packages, 8 ounce each at room temperature)|
|Red food coloring||3 Drop (adjust quantity as needed)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Flaked coconut||1 Cup (16 tbs)|
|Fresh strawberries||6 , sliced|
Drain syrup from strawberries and set aside.
In top of double boiler combine gelatin, 3/4 cup sugar and salt.
Beat together strawberry syrup and egg yolks and add to gelatin mixture.
Heat over simmering water 10 minutes.
Cool to room temperature and add thawed strawberries.
Whip cheese until fluffy.
Beat in strawberry mixture and food coloring.
Stir occasionally until mixture mounds when dropped from a spoon.
Beat egg whites until stiff but not dry.
Fold into gelatin.
Fold in whipped cream.
Pour into a 9-inch round springform pan.
Sprinkle with half the coconut.
Chill several hours.
When ready to serve, run knife dipped in hot water around the edge of pan.
Release spring and remove from pan.
Press remaining coconut into sides and top of cake.
Garnish with sliced strawberries.
Serving size: Complete recipe
Calories 4856 Calories from Fat 3381
% Daily Value*
Total Fat 387 g595.5%
Saturated Fat 238.3 g1191.7%
Trans Fat 0 g
Cholesterol 1500.1 mg500%
Sodium 2996.2 mg124.8%
Total Carbohydrates 287 g95.5%
Dietary Fiber 21.2 g85%
Sugars 245.4 g
Protein 91 g182.2%
Vitamin A 255.1% Vitamin C 269.7%
Calcium 97.4% Iron 56%
*Based on a 2000 Calorie diet