Heavenly Cuts

For the Himmlische Schnitte mix well sugar with the egg yolk, slowly add the oil and water. In a second bowl, mix the dry ingredients (sugar, flour cocoa, baking powder) and then mix well with the wet mixture.

Beat the egg whites until stiff and fold into the whole mixture. Then bake at 220 °C for 12-13 minutes. Let the cake cool down.

Meanwhile, boil the pudding powder according to package instructions with 1/4 l milk only and stir well. Allow to cool. Mix the espresso and rum together and allow to cool.

Whip the cream. In a bowl, mix the whipped cream with the sour cream and the pudding until it forms a nice mixture. On the cooled cake then put a layer of cream, spread raspberries on it, again a layer of cream, then put the biscuits soaked in rum and coffee as in tiramisu.

Then the last layer of cream and finally spread the coconut flakes on top and best of all let the Himmlische Schnitte chilled overnight.

Preparation Tip:

If you prepare the Heavenly Slice for children, soak the biscuits in orange juice instead of rum and coffee.

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