Rosehip Cake

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

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