Raspberry cake from the tray
very easy
45 mins
45 mins
Ingredients
- 400 g Flour
- 250 g Butter
- 1 pinch Salt
- 275 g Sugar
- 1/2 TEASPOON Baking Powder
- 2 Eggs (size M)
- 750 g frozen raspberries
- 500 ml Cranberry juice
- 500 g Gelling sugar (3:1)
- 600 g Fresh cream
- 400 g Coconut flake
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Cling film
Directions
- 1
Put flour, butter in flakes, salt, 125 g sugar, baking powder, eggs and 1 tablespoon cold water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Wrap the dough in foil and chill for about 30 minutes
- 2
Put raspberries and cranberry juice in a large pot and mix with jam sugar. Bring everything to a boil over high heat while stirring and let it boil for at least 3 minutes while stirring continuously. Allow the jam to cool, pour into a flat bowl and chill for about 2 hours until it begins to set
- 3
Grease the fat pan of the oven (approx. 32 x 39 cm) and dust with flour. Roll out the short pastry rectangularly (approx. 32 x 39 cm) on a floured work surface. Place the dough in the fat pan using the dough roller Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes
- 4
In the meantime, mix crème fraîche, 150 g sugar and grated coconut. Remove the short pastry base from the oven and spread raspberries on top. Spread the coconut cream on the raspberries and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes, remove from oven and let cool on a cake rack. Cut into pieces, arrange
- 5
waiting time approx. 2 1/2 hours
Nutrition Facts
470 kcal
51 g
27 g
5 g
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