Raspberry cake with coconut meringue

Name: Raspberry cake with coconut meringue
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 4 Eggs (size M); 400 g Spelt flour (Type 1050); 250 g Butter; 7-10 Tbsp Salt; 325 g Sugar; 1 TEASPOON Baking Powder; 600 g Raspberries; 150 g + 3 tablespoons coconut chips; 150 g Coconut flake; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

4 Eggs (size M)
400 g Spelt flour (Type 1050)
250 g Butter
7-10 Tbsp Salt
325 g Sugar
1 TEASPOON Baking Powder
600 g Raspberries
150 g + 3 tablespoons coconut chips
150 g Coconut flake
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Separate eggs, chill egg whites. Put flour, butter in flakes, 1 pinch of salt, 125 g sugar, baking powder, egg yolks 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 shortcrust pastry. Wrap the dough in foil and chill for approx. 30 minutes
2
Select the raspberries and mash them with a fork. Beat the egg whites with the whisks of the hand mixer until stiff. Gradually add 200 g sugar and continue beating until the sugar is dissolved. Fold 150 g coconut chips and grated coconut into the beaten egg white
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 and spread raspberries on top. Spread coconut meringue on the raspberries, smooth it down and sprinkle with 3 tbsp. coconut chips. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes, remove from oven and let cool on a cake rack. Cut into pieces, arrange. Whipped cream tastes good with it
4
Waiting time approx. 15 minutes