- 5/2 cupof frozen raspberries
- 9/8 cupof sugar
- 1/2 cupof rose wine
- 1/25 cupof agar agar powder
- 1 cupof eggs
- 1/20 cupof coconut flakes
- 1/4 cupof flour
- 2 cupsof cream
- 1/4 cupof gold food dust
Take a glass and add 500 gram of frozen raspberries, 150 gram of sugar and 100 ml of rose wine and blend the ingredients. Pour the mixture into a pan and add 8 gram of agar agar powder. Stir the mixture. Bring it to a boil and then remove from heat.
Take two eggs and separate the yolks from the white eggs. Put 2 egg yolks into a bowl, add 75 gram of sugar and whisk the ingredients. Add 10 gram of coconut flakes and 50 gram of flour.
Use your kitchenaid to beat the white eggs in a big bowl until fluffy. Add it to the bowl with egg yolks and fold all the ingredients.
Pour the mixture into a baking dish and bake for 10 minutes at 350 degrees.
Use your kitchenaid to whip 400 ml of cream. Add the mixture with raspberries and stir gently. Pour the mixture onto the baked cake and put in a fridge for at least one hour. Leave a little bit if this mixture for later.
When the cake is ready, pour the rest of the mixture on it and spread it evenly with a knife. Put 20 raspberries covered with gold food dust on top of the cake.