Strawberry Raffaelo Cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 115 g sugar
• flavoring (lemon)
• 50 g flour
• 50 g cornstarch
• 1 tsp baking powder, heaped
• 200 g confectionery (Raffaello)
• 500 g strawberries
• 600 g whipped cream
• 2 packets of vanilla sugar
• 1 pack of cream stiffener
• 25 g desiccated coconut
• 3 tbsp water, lukewarm

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Separate the eggs. Beat the egg whites and 3 tablespoons of lukewarm water until stiff. Stir in 100g of sugar. Beat in the egg yolks one at a time. Add the lemon flavoring. Mix the flour, starch, and baking powder, sift them onto the egg foam mixture, and fold them in loosely. Line the bottom of a 26cm springform pan with baking paper. Spread the sponge mixture evenly. Bake in a preheated oven at 175°C for 25-30 minutes. Allow the sponge cake to cool on a wire rack. Remove the base from the pan and cut it in half. Cut 15 Raffaello biscuits into pieces. Dice 250g of strawberries. Beat 300g of cream, the remaining sugar, 1 sachet of vanilla sugar, and the cream stabilizer until stiff. Fold in the strawberries and the chopped confectionery, and spread the mixture over the bottom layer in a dome shape. Cover with the second layer and press down the sides. Chill the cake for about 30 minutes. Toast the desiccated coconut in a pan without fat and let cool. Slice the remaining strawberries, except for one for decoration. Whip the remaining cream with the remaining vanilla sugar until stiff peaks form. Spread the cake with about half of the cream and sprinkle with desiccated coconut. Top with the strawberry slices to form a wreath. Place the remaining cream in a piping bag fitted with a star-shaped nozzle and decorate the cake with whipped cream puffs. Halve the remaining confectionery and arrange it on top of the cake to form a wreath. Decorate the center with the whole strawberry.