Summary

Ingredients

• 250 g QimiQ vanilla
• 250 g sour cream
• 125 g cream, whipped
• 2 tablespoon sugar, to taste
• 200 g raspberries, frozen
• 18 ladyfingers (sponge fingers)
• 2 tablespoon desiccated coconut
• 50 ml milk
• 1 tablespoon liqueur, (coconut liqueur)

For decoration:

• 125 g cream, whipped
• Raspberries, fresh

Print Recipe Pin Recipe

Instructions

1. Place a cake ring with a diameter of 20 cm on a cake plate.
2. Mix milk with coconut liqueur, soak lady fingers in it and line the base with it (you need about 9 lady fingers for this). Divide half of the frozen raspberries on the biscuits.
3. Stir the unchilled QimiQ vanilla until smooth. Add the sour cream, sugar and 1 tablespoon coconut flakes and stir. Cut the remaining sponge fingers into cubes 2 cm wide and mix in. Fold in the whipped cream, then carefully mix in the remaining raspberries. Pour the cream into the cake tin and smooth it out. Sprinkle the cake with coconut flakes and let it steep in the refrigerator overnight.
4. Take the cake out of the refrigerator and remove the cake ring. Whip the cream, pour into a piping bag and decorate the cake with rosettes, decorate with fresh raspberries.
5. Tip:
6. double the amount of ingredients for a cake with a diameter of 26 cm.