A great cake recipe for any occasion:
First, mix all the ingredients for the dough. Put the dough in the refrigerator for half an hour. Spread the cake springform pan with the dough and then bake at 180 °C for about 15 min.
Roughly chop the nuts and then lightly toast them together with the coconut in a dry frying pan. Cool. Whip the egg whites until very stiff. Gradually add the honey and then continue beating until you have a thick foamy mixture. Fold in the nut-coconut flake mixture.
Spread the rosehip puree evenly on the pre-baked base. Leave about 1/2 cm free from the edge.
Spread the egg white mixture evenly on top.
Bake at 180 °C (convection oven) on the lower rack for approx. 20 minutes until the egg white mixture is firm.
The cake tastes even better if it has been baked for 1 day.
by diana drossel