Knead 50 g of coconut flakes.
Separate eggs.
Cream fat, 125 g sugar and vanillin sugar.
Fold in egg yolks one by one.
Mix flour, baking powder and toasted coconut flakes and fold in. Whip egg whites until stiff and fold in.
Spread into the mold.
Bake in a heated kitchen oven (electric oven: 175 °C / convection oven: 150 °C /gas: level 2) for about half an hour.
Cool down.
Select raspberries (defrost Tk berries).
Hollow out the base with a spoon except for an approx. 1 cm wide edge.
Crumble inside of cake.
Chop 14 confectionery balls.
Whip whipped cream until stiff, swirling in cream thickener and 1 tablespoon sugar.
Fold in minced confection and 200 g raspberries and spread in a dome shape on the base.
Heat the jam and brush the edge of the cake with it.
Press half of the crumbs smooth.
Cut the rest of the confectionery in half.
Decorate cake with confection halves and rest of raspberries.
Sprinkle 1 tablespoon of shredded coconut on top.
Notes: Additional decoration: pineapple mint/lemon balm.
Time needed : preparation time about 1 3/4 hours
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