Peach Raffaello Cake

Ingredients for 1 servings:

• 7 eggs, separated
• 210 g flour
• 210 g sugar
• 80 g desiccated coconut, roasted
• 230 g confectionery (Raffaello)
• 100 g white chocolate
• 600 g cream
• 1 packet of vanilla sugar
• 1 gr. can/n peach(s), 465 g drained weight
• 20 g desiccated coconut, roasted
• some brittle or almond flakes
• 100 g cream
• 8 pieces of confectionery (Raffaello)
• some peach(s), sliced

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 30 minutes

elegant white cake without raising agents, from a 30 cm springform pan

For the pastry: First beat the egg whites until stiff, then add the sugar and continue beating, then beat in the egg yolks. Sift the flour and fold in. Pour the batter into a 30 cm springform pan and place in a cold oven. Bake at 150°C fan/convection oven for about 45 minutes. Let the base cool and then cut it in half crosswise. For the filling: Toast the desiccated coconut and let it cool. Drain the peaches well and slice them thinly. Set aside a few peach slices for garnishing. Quarter the Raffaellos and set aside 8 for decoration. Chop the chocolate into small pieces. Beat the cream in an ice-cold bowl with vanilla sugar until stiff. Stir the desiccated coconut and chocolate into the cream. Spread a little cream on the first layer, scatter the peaches and Raffaellos on top, and spread the rest of the cream on top. Place the second layer on top and press down. For the topping: The next day, spread a thin layer of semi-stiffened cream all around the cake and decorate the edges with almond slivers or brittle. Garnish the top with toasted coconut flakes. Arrange peach slices in a wreath in the center of the cake, place half a Raffaello on each slice, and garnish with whipped cream.