Raffaello Raspberry Tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Grease a springform pan (26 cm Ø) and dust with flour. Roast grated coconut in a pan without fat until golden brown. Let it cool down on a flat plate. Separate the eggs. Cream fat, 125 g sugar and vanilla sugar with the whisk of the hand mixer.

2. 2

   Stir in the egg yolks one by one. Mix flour, baking powder and roasted grated coconut and stir in. Beat egg whites until stiff and carefully fold in 2 portions. Fill the dough into the tin and smooth it down.

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Take out and let cool down.

4. 4

   Raspberries selected. Scoop out the cake base with a spoon until it has a rim about 2 cm wide. Crumble the inside of the cake and put aside. Coarsely chop 14 confectionery balls. Whip the cream with the whisk of the hand mixer until stiff.

5. 5

   At the same time, pour in the cream firmer and 3 tablespoons of sugar. Fold in chopped confectionery and 200 g berries. Spread on the cake base like a dome.

6. 6

   Warm the jam in a small pot and stir until smooth. Brush the edge of the cake with the jam and press on the crumbs. Decorate cake with remaining raspberries and confectionary balls.

Nutrition Facts

KCAL
450 kcal

CARBS
33 g

FATS
32 g

PROTEINS
6 g