Raffaello Raspberry Tart

Name: Raffaello Raspberry Tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 50 g + 1 tablespoon grated coconut; 125 g butter/margarine; 125 g + 1 tablespoon of sugar; 1 package Vanillin sugar; 4 Eggs (Gr. M); 100 g Flour; 3 deleted Tsp Baking Powder; 7-10 Tbsp Grease; 250 g fresh or frozen raspberries; 22 Balls of coconut-almond confectionery (e.g. "Raffaello"); 500 g Whipped cream; 2 packages Cream stabiliser; 100 g Apricot Jam

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

50 g + 1 tablespoon grated coconut
125 g butter/margarine
125 g + 1 tablespoon of sugar
1 package Vanillin sugar
4 Eggs (Gr. M)
100 g Flour
3 deleted Tsp Baking Powder
7-10 Tbsp Grease
250 g fresh or frozen raspberries
22 Balls of coconut-almond confectionery (e.g. "Raffaello")
500 g Whipped cream
2 packages Cream stabiliser
100 g Apricot Jam

Directions

1
Roast 50 g grated coconut in a dry pan. Cream the soft fat, 125 g sugar and vanillin sugar. Separate the eggs. Stir in the egg yolks one by one. Mix flour, baking powder and roasted grated coconut, stir in. Beat egg white until stiff and fold in
2
Spread the dough into a greased springform pan (26 cm Ø). Bake in a hot oven (electric cooker: 175 °C / convection oven: 150 °C/ gas: level 2) for about 30 minutes. Let it cool down
3
Sort raspberries (defrost frozen berries). Slightly hollow out the bottom, up to an approx. 1 cm wide edge. Crumble the inside. Chop 14 confectionery balls. Whip cream, firming agent and 1 tbsp. sugar until stiff. Fold in confectionery mass and 200 g raspberries. Spread on the floor like a dome
4
Spread the cake edge with jam. Press half of the crumbs on. Halve the rest of the confectionery. Decorate the cake with the halves and the rest raspberries. Sprinkle 1 tbsp. grated coconut on top