Melt the fat and let it cool down again a little. Drain the fruit. Separate 1 egg. Mix flour, sugar and coconut flakes. Add egg yolk.
Pour in the melted fat and use the dough hooks of the hand mixer to make crumbles. Fill half of the dough into a greased springform pan (26 cm Ø) and press down firmly. Pre-bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10 minutes. Stir 2 eggs and remaining egg whites, vanilla sugar and sour cream until smooth. Spread the fruit on the base. Fill up with sour cream and sprinkle with the remaining crumbles. Bake for another 35-40 minutes. Let it cool down afterwards. Dust with icing sugar and serve decorated with star carambola and mint.
Spread the fruit on the base. Fill up with sour cream and sprinkle with the remaining crumbles. Bake for another 35-40 minutes. Let it cool down afterwards. Dust with icing sugar and serve decorated with star carambola and mint. Makes 8-12 pieces
At 12 pieces: