Coconut-summerberry cake

Ingredients

Directions

1. 1

   Wash currants and blueberries separately and drain well. Pluck the currants from the panicles. Sort the raspberries. Finely grate the chocolate

2. 2

   Separate 2 eggs, chill the egg whites. Cream fat, 125 g sugar, vanilla sugar and salt with the whisk of the hand mixer. Add egg yolks and stir in. Then add the 2 whole eggs alternating with 1 tbsp. flour each and stir well. Stir in the chocolate flakes as well. Mix the remaining flour, cocoa and baking powder, sieve onto the dough and stir in briefly

3. 3

   Put the dough into a greased springform pan (approx. 26 cm Ø) sprinkled with flour and smooth it down. Spread the berries evenly on top and bake in a preheated oven, 2nd shelf from below (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see He

4. 4

   In the meantime, beat the egg whites until stiff, then add 125 g sugar and fold in well. Then briefly stir in the lemon juice and fold in the grated coconut. Spread the coconut meringue on the pre-baked cake and carefully spread it out slightly wavy. Bake the cake for approx. 25 minutes at the same temperature. Remove the hot cake from the edge of the mould with a knife and let it cool down in the mould on a cake rack. Serve dusted with a little icing sugar as desired

5. 5

   waiting time approx. 2 hours