Beat the eggs, sugar, 1 packet of vanillin sugar and salt with 6 tbsp lukewarm water for approx. 5 minutes until fluffy. Mix flour, baking powder and 50 g grated coconut, fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes (test with sticks!). Let it cool down on a cake rack
Puree 125 g raspberries and pass through a sieve. Stir in 2 packets of vanilla sugar. Drain the peaches. Cut the sponge cake 2x horizontally. Place a cake ring around the lower cake base. Dice the peaches and spread on the cake base. Whip 200 g cream until stiff, pour in 1 sachet of cream firming agent, stir in passion fruit syrup. Spread the cream on the peach cubes and smooth it down. Place the second sponge cake base on top, press down gently and spread a thin layer of jam on top
Whip 200 g cream until stiff, while pouring in 1 sachet of cream firming agent. Carefully fold in the raspberry puree. Spread the cream on the second sponge cake base. Place the 3rd cake base on top and press down gently. Chill for 1-2 hours
Whip 300 g of cream until stiff, pour in 1 sachet of cream firming agent, stir in coconut syrup. Spread the cake all around with coconut cream. Roast 30 g grated coconut in a pan without fat until golden brown, let it cool down. Coarsely crumble the meringue. Sprinkle both over the cake and decorate with remaining raspberries
waiting time 3-4 hours