Summary

Ingredients

For the yeast dough:

• 225 ml milk
• 375 grams flour
• 21 g fresh yeast
• 10 g suar
• 1 pinch (s) salt

For the cast:

• 100 g suar
• 170 g sour cream
• 170 g sour cream
• 1 teaspoon vanilla extract
• 5 egg (s)

For covering:

• 250 g raspberries

To sprinkle:

• 25 g coconut flakes

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Instructions

1. The recipe is for a 32 cm tart pan, for smaller shapes adjust the quantities accordingly.
2. For the yeast dough, heat the milk lukewarm. Mix the flour with the salt. Dissolve the yeast with the sugar in the lukewarm milk and add to the flour. Knead the mixture for 5 - 10 minutes until a smooth dough is formed. Cover and let the dough rise in a warm place for an hour.
3. If necessary, line the tart pan with baking paper or grease it. If the mold has a removable base, no baking paper is necessary. Preheat the oven to 180 ° C top and bottom heat. Flour the work surface, roll out the dough and then pour it into the mold, pressing the edges firmly.
4. For the topping, mix the sugar with the sour cream, sour cream, vanilla extract and eggs well. Spread the raspberries on the base and pour the icing on top. Finally, distribute the desiccated coconut on top.
5. Bake the cake in the preheated oven for about 40 minutes. You can tell that the tart is ready when the pouring is no longer liquid and no longer wobbles when you shake the mold.