Coconut Raspberry Cake with Peach

Name: Coconut Raspberry Cake with Peach
Prep time: 90 min
Cook time: 270 min
Total time: 360 min
Yield: 12 Portionen
Ingredients: 5 piece Eggs (size M); 170 g Sugar; 3 Pck. Vanilla sugar; 1 pinch Salt; 170 g Flour; 1 tsp Baking powder; 80 g Desiccated coconut; 225 g Raspberries; 1 can Peaches (850 ml); 700 g Whipping cream; 3 Pck. Cream stabilizer; 1 tbsp Passion fruit syrup; 2 tbsp Raspberry jam; 2 tbsp Coconut syrup; 40 g Meringue

Cake

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Cook Time

6 h

Servings

Difficulty

Medium

Prep Time

90 Min

This Thermomix® recipe for Coconut Raspberry Cake with Peach is ready in 6 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This coconut raspberry cake with peach is a real treat for anyone who loves fruity and creamy cakes! I especially like to make it in the summer when fresh raspberries are in season. The sponge cake base is light and airy, the coconut cream gives the cake an exotic touch and the raspberries and peaches provide a fruity freshness. The cake is a little more complex to prepare, but it is definitely worth the effort! It is perfect for birthdays, family celebrations or just for coffee. An absolute highlight!

Ingredients (15 ingredients)

5 piece Eggs (size M)
170 g Sugar
3 Pck. Vanilla sugar
1 pinch Salt
170 g Flour
1 tsp Baking powder
80 g Desiccated coconut
225 g Raspberries
1 can Peaches (850 ml)
700 g Whipping cream
3 Pck. Cream stabilizer
1 tbsp Passion fruit syrup
2 tbsp Raspberry jam
2 tbsp Coconut syrup
40 g Meringue

Preparation (10 steps)

Whisk eggs, sugar and vanilla sugar

Thermomix® Setting

5 min/Speed 4

Put 5 eggs, 170 g sugar, 1 packet of vanilla sugar, 1 pinch of salt and 6 tablespoons of lukewarm water into the mixing bowl and whisk for 5 min./speed 4 until frothy.

300

Fold in flour mixture

Thermomix® Setting

10 sec/Speed 2

Mix 170 g flour, 1 tsp baking powder and 50 g desiccated coconut in a separate bowl. Add the flour mixture to the batter in the mixing bowl and fold in for 10 sec./speed 2. Use the spatula to help.

Bake sponge cake

Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake mixture and smooth it out. Bake in a preheated oven (electric oven: 175 °C/ fan oven: 150 °C/ gas: level 2) for 25–30 minutes (stick test!). Let cool on a wire rack.

Prepare raspberry puree

Thermomix® Setting

15 sec/Speed 8

Put approx. 125 g raspberries in the mixing bowl and puree for 15 sec./speed 8. Then strain through a sieve and stir in 2 packets of vanilla sugar.

Whip cream with passion fruit syrup

Thermomix® Setting

2 min/Speed 3,5

Put 200 g whipping cream, 1 packet of cream stabilizer and 1 tbsp passion fruit syrup into the mixing bowl. Whip until stiff with the butterfly for 2 min./speed 3.5. Keep an eye on the cream.

120

Whip cream with raspberry puree

Thermomix® Setting

2 min/Speed 3,5

Put 200 g whipping cream, 1 packet of cream stabilizer and the raspberry puree into the mixing bowl. Whip until stiff with the butterfly for 2 min./speed 3.5. Keep an eye on the cream.

120

Prepare coconut cream

Thermomix® Setting

2 min/Speed 3,5

Put 300 g whipping cream, 1 packet of cream stabilizer and 2 tbsp coconut syrup into the mixing bowl. Whip until stiff with the butterfly for 2 min./speed 3.5. Keep an eye on the cream.

120

Roast desiccated coconut

Roast 30 g desiccated coconut in a pan without fat until golden brown, let cool.

Layer cake

Cut the sponge cake horizontally 2x. Place a cake ring around the bottom layer. Drain the peaches, dice them and spread them on the cake base. Spread the passion fruit cream on the diced peaches and smooth it out. Place the second sponge cake base on top, press down lightly and spread thinly with 2 tbsp raspberry jam. Spread raspberry cream on the second sponge cake base. Place the 3rd base on top and press down lightly. Refrigerate for 1–2 hours.

Decorate cake

Coat the cake all around with coconut cream. Roughly crumble the meringue. Sprinkle roasted desiccated coconut and meringue over the cake and decorate with the remaining raspberries. Refrigerate for 3–4 hours.