Icelandic Raspberry Slices

Ingredients

Directions

1. 1

   Beat egg whites until stiff. Sprinkle sugar and salt into the mixture. Fold the grated coconut and chocolate drops into the meringue. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in meringue and spread loosely.

2. 2

   Bake in a preheated oven (electric cooker: 150 °C/ convection oven: not suitable/ gas: level 1) for 40 minutes. Increase the oven temperature (electric oven: 175 °C/ gas: level 2) and bake for another 15 minutes. Let the cake cool down with the oven door open. Then take out, carefully loosen the edge with a knife and let it cool down in the mould on a cake rack. Remove the base from the mould. Mix the vanillin sugar and cream thickener. Whip the cream until stiff, allowing the cream mixture to trickle in. Spread the cream on the cake and spread it loosely. Select the raspberries, wash carefully and drain. Spread on the cream.

3. 3

   Whip the cream until stiff, allowing the cream mixture to trickle in. Spread the cream on the cake and spread it loosely. Select the raspberries, wash carefully and drain. Spread on the cream. To decorate, roast grated coconut in a pan without fat until golden brown. Leave to cool and sprinkle on the cake. Dust with icing sugar and decorate with mint

4. 4

   waiting time approx. 2 hours