Lemon Raspberry and Chantilly Cake

Preheat the oven to 170 ° traditional heat.

In the food processor bowl, combine the butter, sugar and lemon zest to obtain a creamy texture. Add the eggs one by one, mixing well between each. Pour in the lemon juice.

Separately, mix the dry ingredients (flour, cornstarch, yeast) then pour into the bowl of the food processor in three batches.

Pour a little dough into the bottom of a cake tin, place a few raspberries then pour a little dough again and repeat to the top.

Bake for about 45-50 minutes, check the doneness using a pick then let cool slightly before unmolding.

Prepare the whipped cream by whipping the whipping cream in a food processor, at maximum speed. Add the icing sugar in rain just before the end. Cover the cold cake with whipped cream, sprinkle with grilled coconut and fresh raspberries.