How to make
For the base of the fruit cake, we're going to make the famous French Quatre-Quarts. The name itself suggests that it is made from 4 ingredients in equal amounts - butter, eggs, flour and sugar.
Separate the egg whites from the yolks.
Beat the egg whites first into a foamy mixture and add, without stopping the mixer, half of the sugar (crystal).
Beat the yolks separately with the remaining sugar until they turn white and add a little by little the butter - necessarily soft, but not melted.
Sift the flour into portions into this smooth and fluffy cream, while beating constantly at high speed. A fairly thick mixture will be obtained. Gradually add the egg whites to it, using a silicone spatula and swirling in one direction.
The goal is to keep the egg whites as fluffy as possible.
Pour the resulting mixture into a baking pan with a diameter of 10.6″ (27 cm), pre-greased and floured and bake the cake in a preheated oven at 360°F (180 degrees) without a fan until it is fully baked (about 35 minutes).
Allow the cake base to cool and make the cream by mixing the cream cheese with half of the icing sugar. Whip the cream very lightly, just enough to make it a little thicker and add the other half of the powdered sugar (if you use sweetened cream, avoid the sugar)
Mix cream cheese, coconut shavings and cream and heat half of the mixture over medium heat, while being careful not to burn it on the bottom - it should not boil.
Hydrate the gelatin according to the manufacturer's instructions and dissolve it in the warm mixture, stir and pour it into the rest and stir well again.
Pour the mixture on the base quatre quarts and leave it to cool and set completely - for a faster result you can put in the freezer for a while.
Wash and dry the raspberries and mint leaves, arrange the fruit on the cream and chop the leaves on them.
If desired, you can sprinkle it with powdered sugar.
The French Raspberry Cake is ready.
