Lavatory cake with raspberries

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 5 Protein (size M)
  • 2 cup(s) (300 g) Sugar
  • 1 pinch Salt
  • 2 cup(s) (140 g) Coconut flake
  • 150 g Chocolate Drops
  • 1 package Vanillin sugar
  • 1 package Cream stabiliser
  • 400 g Whipped cream
  • 100 g Raspberries
  • 1 TABLESPOON Grated coconut for decoration
  • 1 TABLESPOON Icing sugar
  • baking paper

Directions

  1. 1

    Beat egg whites until very 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.

  2. 2

    Fill in meringue and spread loosely. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: see manufacturer) for approx. 45 minutes.

  3. 3

    Let the cake cool down with the oven door open. Then take out, carefully loosen the edge with a knife and let it cool in the mould on a cake rack. Remove the base from the mould. Mix the vanillin sugar and cream thickener.

  4. 4

    Whip the cream until stiff, allowing the cream setting mixture to trickle in. Spread the cream on the cake and spread it loosely.

  5. 5

    Select the raspberries and spread them on the cream. To decorate, roast grated coconut in a pan without fat until golden brown. Remove, let cool and sprinkle on the cake. Dust with icing sugar.

Nutrition Facts

KCAL
270 kcal
CARBS
29 g
FATS
16 g
PROTEINS
3 g

Categories & Tags

Cakes & Pastriesvery easyCake