Himbeer-Kokos Torte | Ostertorte

Raspberry-Coconut Easter Cake - A colorful and fruity Easter cake is perfect for the colorful Easter celebration. In my case, the bunny family meets raspberry and coconut cream. Last year, there was a carrot cake with chocolate bunnies and marzipan carrots. So, marzipan can't be missing this year either, at least in the decorations. You can make pretty things out of marzipan that you can then eat right away, and you can use it to decorate any cake with a beautiful Easter touch. I chose a raspberry-coconut Easter cake with a coconut crunchy base. Perhaps this will be your Easter cake too; coconut and raspberries go wonderfully together. Bea's Baking Show: Recipes and Ideas _____________ Advertisement: Wok Pan: https://amzn.to/2SYFdNn Large Roasting Pan and Baking Pans: https://amzn.to/2Q71Pum Even more fun:   / beasrezepteundideen   More livestreams:   / beasrezepte   Recipes: http://www.beas-rezepte.de/ Previous Recipe Info:   / beasrezepte   ------------------------ Have fun baking Easter! Ingredients for the Coconut Crunch Base: 75 g flour 30 g lightly toasted desiccated coconut 50 g sugar 50 g butter 1 tbsp water Knead all ingredients into a dough. Press the dough into the bottom of a 24 cm springform pan (lined with parchment paper or greased). Prick the dough with a fork. Oven: 180°C (350°F) Conventional Baking time: 10-15 minutes Ingredients for the sponge cake 4 eggs 150g sugar 1 packet vanilla sugar 1 pinch of salt 180g flour 1 level teaspoon baking powder Beat the eggs, vanilla sugar, sugar, and salt for 8 minutes until creamy. Fold the sifted flour and baking powder mixture into the egg-sugar mixture. Pour the dough into a 24cm springform pan lined with baking paper. Oven: 160°C (320°F) Conventional Baking time: approx. 20-25 minutes Ingredients for the coconut cream 50g desiccated coconut 125-140ml milk 4 gelatin leaves (soaked in cold water) 1 packet Vanilla sugar 3-4 tbsp coconut liqueur 250 g cream (whip until stiff) Boil the milk and coconut flakes, let cool slightly. Stir in the vanilla sugar and liqueur. Now stir in the squeezed gelatin, let the coconut mixture cool until the gelatin begins to set, then fold in the whipped cream. Before preparing the raspberry cream, the first part of the cake can be finished. Place the crispy base on a cake plate. Spread with red jam. Cut the sponge cake in half, place one layer on the crispy base. Spread the coconut cream on top, place the second layer on top, and refrigerate the cake. Ingredients for the Raspberry Cream 300g thawed frozen raspberries, puree and strain 50g sugar 8 gelatin leaves (soak in cold water, dissolve in the microwave for 10 seconds) 3 tbsp raspberry liqueur 250g heavy cream Mix the raspberry puree with the sugar. Stir 2-3 tbsp into the dissolved gelatin, then add to the raspberry puree and mix well. Optionally, add raspberry liqueur. Fold in the whipped cream. Now spread the raspberry cream on the top layer of the cake and chill the cake for a good 2 hours (overnight is fine). For decoration: Whip approximately 150-200g of heavy cream with cream stiffener and vanilla sugar until stiff. Cover the edge of the cake with it. Add approximately 70g of toasted desiccated coconut to the cream. For decoration: Marzipan bunny family, edible Easter grass, fresh raspberries #BeasRecipesAndIdeas