Raffaello strawberry cake

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 1 pinch(s) salt
• 200 ml oil
• 200 ml coconut milk
• 300 g flour
• 1 packet of baking powder
• 80 g cocoa powder
• Fat for the mold
• 12 scoops of confectionery (Raffaello)
• 250 g low-fat curd cheese
• 250 g mascarpone
• 100 g desiccated coconut
• 140 g powdered sugar
• 200 ml cream
• 400 g strawberries
• 1 pack of Gelatinefix
• 250 g low-fat curd cheese
• 250 g mascarpone
• 200 g cream
• 600 ml cream
• n. B. cream stiffener
• 6 strawberries
• 6 scoops of confectionery (Raffaello)

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 50 minutes; Total time approx. 5 hours 35 minutes

For the cake base, beat the eggs with the sugar and a pinch of salt for at least 5 minutes until very foamy. Slowly stir in the Batida de Coco and the oil on speed 2 for about 5 minutes. Mix the flour and baking powder and fold in carefully; the batter should not lose any volume. Pour the batter into a greased baking pan. Bake in a preheated oven at 180 degrees top/bottom heat for 40-50 minutes. (Use a skewer to test the temperature). Then turn off the oven, open the oven door and let the cake base cool in the oven. In the meantime, prepare both creams. For the Raffaello cream, break up the Raffaello balls and place them in a bowl. Then mix well with the low-fat quark, mascarpone, powdered sugar and desiccated coconut. Whip the cream until stiff and fold in. For the strawberry cream, hull and wash the strawberries, then puree them very finely and stir in the gelatin fix. Then mix well with the low-fat quark and mascarpone. Whip the cream until stiff and carefully fold in. Cut the cooled cake base in half. Place one cake base in a cake ring, pour in the Raffaello cream, and smooth it down. Place the second layer on top, pour in the strawberry cream, and smooth it down. Place the last layer on top and refrigerate the cake for 4 hours. Then whip 600 ml of cream with cream stiffener until stiff and spread it over the cake. Decorate with 6 strawberries and 6 Raffaello creams and sprinkle with desiccated coconut.