Sweet sensation

Preparation steps

• BISCUIT
• Separate the egg yolks and egg whites and beat the egg whites until stiff.
• Make the egg yolks well with both types of sugar and hot water.
• Mix the flour with the baking powder, then add the egg yolk mixture together with the coconut flour and mix until the mixture is uniform.
• Lightly stir in the egg whites first, and finally the finely chopped chocolate.
• Pour the mixture into a 20 × 30 cm mold lined with baking paper and bake for about 10-15 minutes at 180 degrees.
• Take the baked biscuit out of the mold, remove the baking paper, place it on a tray and leave to cool.
• * CHOCO-COCONUT GLAZING *
• Melt the chocolate in a steamer with the addition of oil and leave it to cool for 5-10 minutes so that it does not spill when applied to the biscuit. Then apply it evenly on the biscuit and smooth with a knife.
• Sprinkle the coconut flour evenly over the chocolate and place in the fridge to squeeze the icing so you can apply the cream on it.
• RASPBERRY AND COCONUT CREAM
• Wash the raspberries, dry them, halve them and leave them to drain well. Melt the white chocolate on a steamer or in the microwave and allow to cool slightly.
• Beat the sweet cream in half, then add both types of sugar and coconut, and then beat everything together until stiff. Now add the melted white chocolate and mix well.
• Cut the chocolate with coconut into small cubes and soak the gelatin in a little cold water. Drain well and melt over low heat, then add the whipped cream and mix well.
• When the cream starts to gel slightly, add the prepared raspberries and chopped chocolate and stir gently to spread the fruit and chocolate over the cream.
• Apply the cream on the biscuit, ie on the hardened glaze and place in the fridge for an hour or two before serving. Then decorate the cake as desired.