Quick raspberry coconut cake

Ingredients for 1 servings:

• 250 g QimiQ Vanilla
• 250 g sour cream
• 125 g cream, whipped
• 2 tbsp sugar, to taste
• 200 g raspberries, frozen
• 18 ladyfingers
• 2 tbsp desiccated coconut
• 50 ml milk
• 1 tbsp liqueur (coconut liqueur)
• 125 g cream, whipped
• Raspberries, fresh

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

without baking

Place a 20 cm diameter cake ring on a cake plate. Mix the milk with the coconut liqueur, soak the ladyfingers in it, and line the base with it (you will need about 9 ladyfingers). Spread half of the frozen raspberries on the ladyfingers. Stir the unchilled QimiQ Vanilla until smooth. Add the sour cream, sugar, and 1 tbsp coconut flakes and mix. Cut the remaining ladyfingers into 2 cm cubes and mix in. Fold in the whipped cream, then carefully mix in the remaining raspberries. Pour the cream into the cake tin and spread evenly. Sprinkle the cake with coconut flakes and let it set in the refrigerator overnight. Remove the cake from the refrigerator and remove the cake ring. Whip the cream, fill it with a piping bag, and decorate the cake with rosettes and fresh raspberries. Tip: for a 26 cm diameter cake, double the amount of ingredients.