in Recipes

Raspberry base with coconut cream

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Ingredients for 1 servings:

  • 3 eggs, separated
  • 100 g sugar
  • 125 g flour
  • 200 g cream
  • 25 g sugar
  • 1 pack of cream stiffener
  • 50 g desiccated coconut
  • 500 g raspberries
  • Chips (coconut chips) for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a light summery version

Beat the egg yolks with sugar until thick and creamy. Sift the flour over the cake. Beat the egg whites with a pinch of salt until stiff and gently fold everything in. Pour into a greased fruit base dish and bake at 175°C for about 15 minutes. Whip the cream with the sugar and cream stiffener until stiff and fold in the desiccated coconut. Spread over the cooled base. Rinse the raspberries and place them on top of the cream. Garnish with coconut flakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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