Raffaello Raspberry Cake

Ingredients for 16 servings:

• 50 g desiccated coconut
• 1 tbsp desiccated coconut
• 125 g butter, soft / margarine
• 4 eggs
• 125 g sugar
• 1 tbsp sugar
• 1 packet of vanilla sugar
• 100 g flour
• 3 tsp, leveled baking powder
• 250 g raspberries (fresh or frozen)
• 22 balls/n confectionery (Raffaello)
• 500 g whipped cream
• 2 packs of cream stiffener
• 100 g apricot jam

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Toast 50g of desiccated coconut without fat, then separate the eggs. Beat the fat, 125g sugar, and vanilla sugar until creamy. Stir in the egg yolks one at a time. Mix the flour, baking powder, and toasted desiccated coconut and stir in. Beat the egg whites until stiff and fold in. Spread into the greased tin and bake in a preheated oven (electric oven: 175°C/fan: 150°C/gas mark 2) for about 30 minutes. Allow to cool. Sort the raspberries and scoop out the base with a spoon, leaving a 1cm edge. Crumble the cake center. Chop 14 Raffaellos. Beat the cream with the cream stabilizer and 1 tbsp sugar until stiff. Fold in the chopped confectionery and 200g raspberries and spread in a dome shape over the base. Heat the jam and spread it over the edge of the cake. Press half of the crumbs onto the cake. Halve the remaining confectionery. Decorate the cake with the candy halves and the remaining raspberries. Sprinkle 1 tablespoon of desiccated coconut over the top.