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Raspberry-coconut-bun

Raspberry-coconut-bun
  • Level of difficulty: easy
  • Preparation time: 75 minutes
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Ingredients (for 4 people)

  • 1 packet(s) baking powder
  • 1 egg (size m)
  • 150 fromage frais
  • 6 tbs. oil
  • 2 cup(s) Exquisa Creation coconut
  • 150 icing sugar

Preparation

Mix flour, sugar, salt and baking powder. Add egg, fromage frais, milk and oil. Knead to a smooth dough. Roll out dough to a rectangle (about 30 x 40 cm) on a floured work surface. Spread Exquisa cream cheese creation coconut evenly on dough, and spare an edge (of about 5 cm). Crumble amarettini and spread on coconut cream. Arrange raspberries on top.

Roll up dough, start by long side. Cut roll of dough into 12 slices. Place the slices on a baking tray covered with baking paper. Bake for about 35 mins in preheated oven (e-oven: 175°C/ circulating air: 150°C). After about 20 mins of baking time spread sugar sirup on snails and finish baking.

Take snails out of the oven and let them cool down. Mix icing sugar and lemon juice to a smooth icing. Spread icing on snails as you like. Scatter coconut rasps on top and let dry.