Raspberry fan cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 75 g sugar, 1 packet of vanilla sugar and salt to finish. Beat the egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg foam and carefully fold in the chocolate shavings. Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Leave to cool in the mould on a cake rack for approx. 3 hours

2. 2

   Roast 2 tbsp. grated coconut in a pan without fat until golden brown, remove. Sort the raspberries. Whisk milk and dessert powder with the whisk of the hand mixer for approx. 4 minutes. Add coconut liqueur and 4 tbsp. grated coconut and stir into the mixture. Whip 250 g cream until stiff, adding 1 packet of vanilla sugar and cream firming agent at the end. Fold the cream into the dessert cream. Slice the sponge cake horizontally so that the bottom layer is slightly thicker than the top layer

3. 3

   Place a cake ring around the lower cake base and spread half of the coconut cream on top and smooth it down. Spread raspberries on top and spread the rest of the cream on top. Chill the cake for about 3 hours. Chop the chocolate coating, melt over a warm water bath and stir in the oil. Spread the chocolate on the sponge cake top and sprinkle the edge with grated coconut. Put the lid in a cool place and then cut into 12 cake pieces

4. 4

   Whip 150 g cream until stiff, fill into a piping bag with perforated spout and squirt 12 tuffs onto the cake. Loosen the cake ring. Place the sponge cake lids slightly angled on the tuffs

5. 5

   waiting time approx. 6 hours