Delicious meringue cake with raspberry jam and coconut

Instructions

Prepare the cake base

1. Preheat the oven to 160°C.
2. Line a 30cm x 24cm rectangular cake tin with baking paper.
3. In a mixing bowl with the mixer, beat the soft butter and sugar until creamy.
4. Stir in the egg yolks and vanilla extract one after the other.
5. Flour mix with baking powder and sift.
6. Stir batches into the butter and egg yolk mixture.
7. Knead the whole thing into a soft, slightly crumbly dough.
8. Pour the dough into the prepared cake tin, form a 1.5 cm thick base.
9. Pre-bake the cake base in the preheated oven for 20 minutes.
10. Take it out of the oven and let it cool down for about 10 minutes.

coconutprepare the meringue

1. egg whites beat with the mixer until foamy.
2. Slowly pour in the icing sugar while stirring.
3. Beat at the highest level until the sugar has dissolved and the protein snow is glossy.
4. Add the vanilla extract and coconut flakes and use a kitchen spatula carefuli Fold in g.
5. Bake the cake
6. Distribute the raspberry jam evenly over the cake base.
7. Flat out with the spatula.
8. Place the coconut meringue on top of the jam and smooth out.
9. Make sure the jam is completely covered with the meringue.
10. Bake the cake for another 30-35 minutes until the meringue turns golden.
11. Remove the cake from the oven.
12. Let cool in the pan for about 3-5 minutes.
13. Then use the parchment paper to remove Remove from the tin.
14. Let cool completely on a wire rack.
15. Place the meringue cake on a cake plate, cut into approx. 20-25 pieces.
16. Garnish with fresh raspberries and enjoy with a cup of coffee or tea.