Raspberry and coconut cake from the tray

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
4.1 9
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 750 g frozen raspberries
  • 400 g + some flour
  • 1⁄2 Tsp Baking Powder
  • 125 g + 150 g sugar
  • 7-10 Tbsp Salt
  • 250 g cold + some butter
  • 2 Eggs (Gr. M)
  • 1⁄2 l Cranberry juice
  • 500 g Gelling sugar (3 : 1)
  • 600 g Fresh cream
  • 400 g Coconut flake
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Defrost frozen raspberries. Knead 400 g flour and baking powder, 125 g sugar, 1 pinch of salt, 250 g butter in pieces, eggs and 1 tablespoon cold water in a bowl, first with the dough hooks of the mixer, then quickly with your hands to form a smooth shortcrust pastry.

  2. 2

    Wrap in foil and chill for about 30 minutes.

  3. 3

    Mix raspberries, cranberry juice and jam sugar in a large pot. Bring to the boil while stirring and let it boil fizzily for at least 3 minutes while stirring continuously. Let the mixture cool down first, then put it in a cool place for about 2 hours until it begins to set.

  4. 4

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Roll out the shortcrust pastry on a floured work surface in a rectangle the size of the fat pan.

  5. 5

    Place the dough in the fat pan using the dough roller, press lightly. Pre-bake the base for about 10 minutes.

  6. 6

    Mix crème fraîche, 150 g sugar and grated coconut. Remove the shortcrust pastry base from the oven and spread raspberry mixture on top. Spread the coconut cream on the raspberries and bake in a hot oven for 35-40 minutes.

  7. 7

    Remove and let it cool down on a cake rack.

Nutrition Facts

KCAL
480 kcal
CARBS
51 g
FATS
27 g
PROTEINS
5 g