Summary

Ingredients

• 2 egg (s)
• 100 g suar
• 100 ml oil, neutral
• 100 ml milk
• 100 g flour
• 2 tablespoon desiccated coconut
• 1 pinch (s) salt
• 2 tablespoon Batida de Coco
• 0.5 ½ point baking powder
• 250 g low-fat quark
• 200 g sour cream
• 200 ml cream
• 2 tablespoon desiccated coconut
• 1 sachet ground gelatin
• 300 g raspberries
• 1 pack cake icing, red

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Instructions

1. Mix eggs, sugar with a pinch of salt until very frothy. Stir in the oil and milk. Mix flour with baking powder and stir in with the desiccated coconut. Put the dough in the baking frame / springform pan and bake for about 15-20 minutes at 180 degrees.
2. Whip the cream until stiff, stir in low-fat quark (squeeze out), sour cream, sugar and desiccated coconut. Prepare the gelatine as instructed and stir in as well. (If you like, you can add more sugar or desiccated coconut or a dash of Batida de Coco). Put on the floor and cool.
3. Spread the raspberries on the quark filling and pour the red cake topping on top. Put in a cool place