Raspberry Coconut Cake

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 1 tsp baking powder
• 50 g desiccated coconut, flakes
• 750 g raspberries
• 300 g yogurt (skimmed milk yogurt)
• 75 g sugar
• 200 g whipped cream
• 4 tbsp liqueur (coconut liqueur)
• 6 sheets of gelatin
• 250 g raspberries for decoration
• 200 g whipped cream

Instructions

Working time approx. 45 minutes; Rest time approx. 9 hours; Total time approx. 9 hours 45 minutes

Make the sponge cake and bake at 175°C for about 25 minutes. Remove the sponge cake from the oven, let it stand for 5 minutes, and then leave it upside down on a wire rack overnight. For the filling, soak the gelatine in cold water. Puree 750g raspberries. Mix the raspberry puree, yogurt, and sugar. Squeeze out the gelatine, dissolve it, and stir it into the raspberry cream. Chill. Whip the cream until stiff. As soon as the cream begins to set, fold in the whipped cream. Cut the sponge cake in half horizontally. Drizzle the layers with coconut liqueur and spread the raspberry cream on top. Stack the layers on top of each other and cover with the last layer. To decorate, whip the cream until stiff and spread it over the top layer. Decorate the cake with the remaining 250g raspberries.