Raspberry and sour cream slices

Ingredients

Directions

1. 1

   Line the fat pan of the oven (32 x 39 cm) with baking paper. Cream fat, 250 g sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in. Put the dough into the fat pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 20-30 minutes (test with sticks!!!).

2. 2

   Let it cool down on a cake rack. Peel off baking paper, cut the base in half once. Place a baking frame or firm strips of aluminium foil around each base. Soak gelatine in cold water. Sort the raspberries. Puree 500 g raspberries and pass through a sieve. Mix the puree with 200 g sugar and sour cream. Squeeze the gelatine, dissolve carefully, stir a little cream into the gelatine. Then stir everything into the remaining cream. Whip cream until stiff and fold in. Pour onto the cake base and smooth it down. Spread the rest of the raspberries on top.

3. 3

   Squeeze the gelatine, dissolve carefully, stir a little cream into the gelatine. Then stir everything into the remaining cream. Whip cream until stiff and fold in. Pour onto the cake base and smooth it down. Spread the rest of the raspberries on top. Chill for about 3 hours. Warm up the jelly slightly and spread on the raspberries. Sprinkle with coconut flakes

4. 4

   4 hours waiting time