Raffaello raspberry tart (12 pieces)

Ingredients

Directions

1. 1

   Roast 50 g grated coconut. Cream fat, 125 g sugar and vanilla sugar. Separate the eggs. Stir in egg yolks one after the other. Mix flour, baking powder and roasted grated coconut and stir in. Beat egg whites until stiff and fold in.

2. 2

   Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for approx. 30 minutes. Let it cool down and remove from the tin. Hollow out the bottom, up to a rim of approx. 11/2 cm wide. Sort the raspberries. Cut 14 Raffaello balls into small pieces. Whip cream, cream firmer and remaining sugar until stiff. Fold in Raffaello and 200 g raspberries. Spread the mixture dome-shaped on the base. Warm up the jam, pass through a sieve and brush the edge of the cake with it. Sprinkle with approx. half of the cake crumbs and press to the edge.

3. 3

   Fold in Raffaello and 200 g raspberries. Spread the mixture dome-shaped on the base. Warm up the jam, pass through a sieve and brush the edge of the cake with it. Sprinkle with approx. half of the cake crumbs and press to the edge. Halve the remaining Raffaellos. Decorate cake with Raffaello halves and remaining raspberries. Sprinkle with remaining coconut flakes and keep cool until serving