Raspberry Coconut Topping Cake

Try this delicious cake recipe:

Mix flour and baking powder, knead together with salt, sugar, butter flakes and egg. Put the dough to cool for 30 min. For the topping, separate the eggs. Mix curd cheese with crème fraîche, coconut cream, egg yolks, vanilla sugar and cornstarch until smooth. Preheat the stove to 175 °C. Grease a 26 cake springform pan. Roll out the dough on a floured work surface a little larger than the mold to a thickness of about 3 mm. line the mold with the dough. Whip the egg whites until stiff. Add the sugar and continue beating for 4-5 minutes. Carefully fold into the curd mixture together with the still frozen raspberries and spread on the short pastry base. Bake the cake in the oven at 175 °C for about 60 to 70 minutes until golden brown. Dust with powdered sugar after baking. Tip: To prevent the curd cake from collapsing: from halfway through the baking time, score the cheese mixture all around with a sharp kitchen knife just after the edge of the dough.

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