Raspberry and coconut cake from the tray

Ingredients

Directions

1. 1

   Defrost frozen raspberries. Knead 400 g flour and baking powder, 125 g sugar, 1 pinch of salt, 250 g butter in pieces, eggs and 1 tablespoon cold water in a bowl, first with the dough hooks of the mixer, then quickly with your hands to form a smooth shortcrust pastry.

2. 2

   Wrap in foil and chill for about 30 minutes.

3. 3

   Mix raspberries, cranberry juice and jam sugar in a large pot. Bring to the boil while stirring and let it boil fizzily for at least 3 minutes while stirring continuously. Let the mixture cool down first, then put it in a cool place for about 2 hours until it begins to set.

4. 4

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Roll out the shortcrust pastry on a floured work surface in a rectangle the size of the fat pan.

5. 5

   Place the dough in the fat pan using the dough roller, press lightly. Pre-bake the base for about 10 minutes.

6. 6

   Mix crème fraîche, 150 g sugar and grated coconut. Remove the shortcrust pastry base from the oven and spread raspberry mixture on top. Spread the coconut cream on the raspberries and bake in a hot oven for 35-40 minutes.

7. 7

   Remove and let it cool down on a cake rack.