Raspberry and Coconut Tartlets with Fresh Fruits on Chocolate Mirror

Line a springform pan with baking paper or grease it for the cake. Separate the eggs. Mix in butter, sugar and vanilla sugar until creamy and stir in the egg yolks individually. Mix the flour and baking powder, gradually add to the creamy mixture. Continue to stir with the mixer. Beat the egg whites until stiff and fold carefully into the mixture. Fill into the springform pan and bake in a preheated oven at 150 ° C for about 30 minutes.

Mix the cream cheese with half of the raspberries and raspberry jam. Melt the white chocolate in a double boiler.

Hollow out the cooled cake base with a spoon so that only a base about 1-2 cm high remains. Crumble the remaining dough and add to the filling together with the liquid chocolate, desiccated coconut and dissolved gelatine. Put the filling on the cake base and chill until the cake has set.

Mix the remaining raspberries with the powdered sugar and strain them through a sieve to remove the seeds. Keep some raspberries for decoration.

Small tarts are cut out of the cake with a metal ring. The raspberry sauce is placed on top of the tartlets and each decorated with mint leaves and a raspberry.

For the chocolate bar with fresh fruits, melt the bar of chocolate in a water bath and mix with the oil so that it stays liquid.

Cut out the pears and the papaya tree, peel the banana, diagonally, cut off slices and shape them into a fan on the plates. Garnish the cut fruit into a flower, drizzle with the raspberry sauce and the liquid chocolate.

Place the banana fan on the chocolate mirror into which 2 drops of cream are drizzled, which are shaped into hearts with the help of a small wooden stick. Serve with the raspberry and coconut tart.

For the decoration for pralines, chop the dark and light couverture and heat separately in a water bath to 40 ° C, then quickly bring the temperature down to 27 ° C (thermometer) in an ice bath while stirring (important) and carefully again to 32 ° C heat.

Now add the chopped almonds to the light couverture and the chopped walnuts to the dark couverture and fill them into the praline molds provided. Let the couverture set at room temperature. Do not put in the refrigerator, otherwise the pralines will lose their shine.

Decorate each praline with a raspberry and a mint leaf on the plate.