Contents
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Ingredients
For the bottom 26-28cm
- 240 g Desiccated coconut
- 6 piece Eggs
- 30 g Honey
For covering
- 1200 g Raspberries
- 12 g Gelatin
Instructions
- Preheat the oven to 180 ° C. Make the base from the ingredients and bake at 180 degrees for 20 minutes.
- Mash 2,150 grams of raspberries into a pulp. Prepare the gelatine according to the instructions on the packet and add the porridge spoon by spoon and finally fold in the remaining berries carefully.
- Spread the raspberries on the cake base and allow to cool. If you don't have the sweetness, you can coat the base with chocolate beforehand.
Nutrition
Serving: 100gCalories: 140kcalCarbohydrates: 6.8gProtein: 2.9gFat: 10.8g