Raffaello cake

Ingredients for 18 servings:

• 50 g desiccated coconut
• 125 g butter, soft
• 125 g sugar
• 1 packet of vanilla sugar
• 4 eggs, including the yolk
• 100 g flour (wheat flour)
• 2 tsp, heaped baking powder
• 4 eggs, of which the egg whites
• 75 g apricot jam
• 1 can/n apricot(s)
• 18 pieces of confectionery (Raffaello)
• 750 ml cream
• 50 g desiccated coconut
• Desiccated coconut, for garnishing
• 4 pieces of confectionery (Raffaello), for garnishing

Instructions

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

For the batter, toast the desiccated coconut in a pan without fat and let cool. Beat the butter with a hand mixer fitted with a whisk on high speed until smooth. Gradually stir in the sugar and vanilla sugar. Stir until the mixture forms a thick batter. Gradually stir in the egg yolks (each egg yolk for about ½ minute). Sift the flour and baking powder together, then stir in portions alternately with the desiccated coconut on medium speed. Beat the egg whites until stiff peaks form and fold in. Pour the batter into a springform pan (Ø 26 cm, base greased) and smooth the surface. Place the pan on the oven rack. Top/bottom heat: about 180ºC (preheated) Fan oven: about 160ºC (not preheated) Gas mark 2-3 (not preheated) Baking time: about 30 mins. Leave the base in the tin for about 10 minutes, then remove from the tin, turn out onto a wire rack and allow the base to cool. For the topping: Heat the jam and spread it on the cake base. Drain the apricots in a sieve. Cut 2 apricot halves into wedges and set aside, then spread the rest on the jam. Place a cake ring around the base. Purée the Raffaellos with a hand blender. Whip 500ml of the cream with the cream stiffener until stiff, fold in the Raffaellos and spread the cream on the fruit. Remove the cake ring. Whip the remaining cream until stiff and spread it over the cake. Sprinkle the cake (including the edges) with desiccated coconut. To complete the cake, garnish with the apricot slices and the remaining Raffaellos.