Raffaello – cake with apricots

Ingredients for 1 servings:

• 100 g desiccated coconut (2 x 50 g)
• 4 eggs
• 125 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 3 tsp, leveled baking powder
• 1 can/n apricot(s) (425 ml)
• 18 pieces of confectionery (Raffaello)
• 75 g apricot jam
• 600 g cream
• 2 packs of cream stiffener

Instructions

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

For the base, toast 50g of desiccated coconut. Separate the eggs. Cream the butter with sugar and vanilla sugar until creamy, then stir in the egg yolks. Mix the flour, baking powder and toasted desiccated coconut and stir in. Beat the egg whites until stiff and fold in. Pour the batter into a greased springform pan (26cm diameter). Bake in a preheated oven (electric oven 175°, gas mark 2, fan oven 150°) for about 30 minutes. Drain the apricots. Cut two halves into thin wedges. Halve four confectionery balls and set aside, and chop the rest. Heat the jam and spread it over the base. Arrange the apricot halves on top. Place a cake ring around the base. Whip 500g of cream with cream stabilizer until stiff. Fold in the chopped confectionery and spread the cream over the fruit. Remove the cake ring. Whip 100 g of cream until stiff and decorate the cake with cream puffs, apricot slices, 50 g of desiccated coconut and the candy halves.