A cake recipe for all foodies:
Toast coconut flakes in a dry frying pan. Mix soft fat, sugar and vanilla sugar until creamy. Separate eggs. Fold in egg yolks one at a time. Combine flour, baking powder and toasted coconut flakes, fold in. Beat egg whites until stiff and fold in.
Spread the batter into a greased cake springform pan (26 cm ø).
Bake in a hot oven at 175 °C for about half an hour. Cool. Select raspberries (defrost Tk raspberries). Slightly hollow out the bottom, except for a rim about 1 cm wide…. Crumble the inside. Chop confectionary balls. Whip cream, firming agent and sugar until stiff. Fold in confectionery mixture and raspberries. Spread in a dome shape on the base. Brush edge of cake with jam. Press half of crumbs smooth. Cut the rest of the confectionery in half. Decorate the cake with the halves and raspberries. Sprinkle with coconut flakes.
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