This is a special cake for two of my very special colleges. Happy birthday!
COCONUT-RASPBERRY CAKE (VEGETARISCHE KOKOS-HIMBEER TORTE)
For the coconut cake biscuit:
180 g spelt flour
2 Tbsp flour
½ Tbsp salt
50 g coconut flakes
80 g white sugar
½ Tsp vanilla sugar
Grated lemon zest from ½ organic lemon
30 g neutral (rape-seed) oil
240 ml sparkling mineral water
For raspberry-coconut cream:
250 g raspberry pulp without seeds (from 300 g mashed and strained raspberrys)
200 ml whipped heavy cream (whipped)
100 g coconut milk
250 g natural raspberry yoghurt (or 200 g plain yoghurt with 50 g raspberry jam)
1 1/2 Tsp agar-agar
40 g powdered sugar
2 Tsp starch
For the biscuit:
Preheat oven to 180°C. Mix all dry ingredients and the all wet ingredients until a smooth batter forms. Fill into a spring form (22 cm) lined with a baking paper. Bake for 25 minutes. Let cool completely and remove baking paper. Set back into the newly baking paper lined spring form.
For the cream:
Mix half the yoghurt with coconut milk and agar-agar in a large pot and cook for 2 minutes. Mix rest of yoghurt with whipped cream and raspberry pulp. Under constant whisking let this mixture slowly run into the hot yoghurt until everything is combined. Fold in whipped cream and starch. Let cool for at least 2 hours at a cold place. Remove the spring form and sprinkle with coconut flakes.