Raspberry and Coconut Slices
30 mins
30 mins
Ingredients
- 3 Eggs
- 1 pinch Salt
- 1 pck. Vanilla sugar
- 90 g Sugar
- 60 g Flour
- 30 g Spit strength
- 2 TEASPOONS Baking Powder
- 250 g QimiQ, not refrigerated
- 50 g Low-fat quack
- 200 g Raspberries, frozen
- 80 g Icing sugar
- 2 TABLESPOONS Coconut liqueur
- 7-10 Tbsp lemon juice, to taste
- 100 g Cream, whipped
- 3 TABLESPOONS Coconut Strudel
Directions
- 1
Separate the eggs for the sponge cake. Beat the egg whites with salt until frothy, gradually add sugar and vanilla sugar and beat until the mixture is firm. Fold in the egg yolks, mix flour with cornstarch and baking powder, sieve and carefully fold in.
- 2
Place a baking frame approx. 20x24 cm on a baking tray covered with baking paper and spread the sponge cake mixture in it. Bake at 190°C for about 15 minutes. Let it cool down. Remove the baking frame and pull off the baking paper.
- 3
Whisk QimiQ smooth. Add the quark, icing sugar, lemon juice, coconut liqueur and raspberries and mix well Finally fold in the whipped cream
- 4
Surround the sponge cake base with a baking frame and spread the cream on the sponge cake base. Sprinkle with coconut sprinkles. Refrigerate for at least 4 hours.
- 5
Cut the cake into 9 pieces, remove the baking frame. If you wish, you can decorate the slices with cream patches and fresh raspberries.
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