Lava cake with raspberries

Ingredients

Directions

1. 1

   Line a springform pan (26 cm Ø) at the bottom with baking paper and grease the rim. Beat the egg white and salt with the whisk of the hand mixer until stiff. Gradually add the sugar while continuing to whisk and continue to whisk until it is completely dissolved. Fold in 100 g grated coconut and chocolate drops. Spread into the springform pan

2. 2

   Bake in the preheated oven (electric oven: 175 °C/circulating air: not suitable/gas: level 2) for approx. 45 minutes. Let them cool down

3. 3

   Roast 1 tablespoon of coconut in a pan without fat and let it cool down. Whip the cream until stiff, while pouring in cream firming agent and vanilla sugar. Spread on the cake. Sort the raspberries, wash if necessary and let them drip off on kitchen paper. Decorate the cake with raspberries, coconut flakes and icing sugar

4. 4

   Only use fresh eggs for the cake, so that the beaten egg white has the right volume and the base has a soft macaroon structure. The base can be higher or lower and may sink in a little when baked. But this does not affect the taste. Ovens often heat differently. If you bake too much: switch down a little so that the meringue base does not get too dark. You should not freeze the base. However, it will keep fresh for about 5 days in aluminium foil without a topping.