Raphael-Torte

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Lightly roast almonds in a pan without fat, remove. Mix milkmaid, coconut milk and vanillin sugar. Squeeze the gelatine and dissolve. Stir in 4 tablespoons of the milk mixture, then stir into the rest of the mixture. Chill the cream for about 30 minutes until it starts to gel.

2. 2

   Rinse out a beating pot (approx. 19 cm Ø) and line with cling film. Whip the cream until stiff, allowing the cream firmer to trickle in. Stir coconut cream until smooth and fold in cream and almonds. Fill the cream into the kettle and chill for at least 4 hours (preferably overnight). Cut butter into pieces. First knead butter, sugar, flour, coconut liqueur and 50 g grated coconut with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap dough in cling film and chill for about 30 minutes. Roll out the dough on a floured work surface until round (approx. 19 cm Ø) and place on a baking tray lined with baking paper. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes until golden brown. Cool the shortcrust pastry lukewarm on a cake rack, then place it on the cream. Stir jam until smooth. Carefully turn the cake onto a plate, remove cling film.

3. 3

   Wrap dough in cling film and chill for about 30 minutes. Roll out the dough on a floured work surface until round (approx. 19 cm Ø) and place on a baking tray lined with baking paper. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes until golden brown. Cool the shortcrust pastry lukewarm on a cake rack, then place it on the cream. Stir jam until smooth. Carefully turn the cake onto a plate, remove cling film. Brush the cake thinly with jam. spread 100 g grated coconut generously on the cake and decorate with physalis

4. 4

   4 hours waiting time