Preparation

Mix the flour with coconut shreds, sugar, and baking powder. Add the diced butter and rub it with your fingers into a crumble. Next, add the egg yolk and sour cream and knead the dough. Place the dough in a plastic bag and refrigerate for an hour.

Line a rectangular or square baking pan with baking paper, including the sides.

Lightly roll out the dough or tear it into pieces and press it into the bottom of the baking pan. Prick with a fork. Refrigerate for 20 minutes.

Preheat the oven to 356°F (180°C). Bake the dough for about 20 minutes.

In the meantime, prepare the cream. Mix the mascarpone with sugar and cream until smooth, then add the eggs, lemon juice, and lemon zest. Mix until smooth.

Remove the cake from the oven. Gently spoon the Lauretta forest fruit 30% filling onto the base, leaving spaces between each spoonful. Pour the mascarpone mixture on top.

Return to the oven and bake for another 25 minutes until the mixture sets.

Serve cut into squares. You can sprinkle with powdered sugar.