Raffaello cake

Ingredients for 1 servings:

• 125 g sugar
• 1 packet of vanilla sugar
• 125 g butter
• 4 eggs, separated
• 100 g flour
• 1 packet of baking powder
• 50 g desiccated coconut
• 2 tbsp jam (cherry)
• 3 cups of cream
• 3 packs of cream stiffener
• 1 piece of confectionery (Raffaello, approx. 20 pieces)
• 1 jar morello cherries, pitted

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Toast the desiccated coconut without fat and let it cool again. Cream the butter, sugar, vanilla sugar, and egg yolks until fluffy. Then add the desiccated coconut and flour. Fold in the stiffly beaten egg whites. Pour this mixture into a prepared springform pan. Bake in a preheated oven at 180°C for about 30 minutes, turn out, and then let it cool. Tip: This absolutely delicious and, above all, moist base (it’s definitely good for fruit cakes, too) can be prepared the night before. Once the base has cooled, heat the jam a little in a saucepan (this makes it a bit more liquid and easier to spread) and spread it over the base. Then add the well-drained cherries to the base. Whip the cream with the cream stabilizer until stiff. Now mash all but 8 of the Raffaello. This is best done with a hand blender (because of the almonds), but you can also do it with a fork. Now add this mixture to the cream and spread it all over the base. Halve the remaining 8 Raffaello and then place the 16 halves evenly around the edge. Tips: It’s recommended to cut the Rafaello for decoration BEFORE mashing the others. This is quite a tricky process, and some won’t cut cleanly. This way, you at least have a “spare part.” You can also make more or less, depending on how large you want the pieces to be.