Raffaello cake with apricots

Ingredients for 1 servings:

• 100 g desiccated coconut
• 4 eggs
• 130 g butter
• 130 g sugar
• 1 tbsp vanilla sugar
• 100 g flour
• 3 tsp, leveled baking powder
• 1 can apricot(s) (425ml)
• 80 g apricot jam
• 600 g whipped cream
• 2 points cream stiffener
• 23 pieces of confectionery (Raffaello balls)

Instructions

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

Toast 50g of coconut flakes. Separate the eggs. Cream together the butter, sugar, and vanilla sugar until creamy. Stir in the egg yolks. Stir in the flour, baking powder, and toasted coconut flakes. Beat the egg whites and fold in. Pour the batter into a greased 26cm springform pan and bake in a preheated oven at 175°C for about 30 minutes. Allow to cool. Drain the apricots. Cut 3 halves into thin slices. Halve 7 Raffaello and set aside, chop the rest. Place a cake ring around the base and spread with warmed jam. Then place the apricot halves on top. Whip 500g of whipped cream with cream stiffener, fold in the chopped Raffaello, and spread the cream over the apricots. Sweeten the cream to taste, if desired. Remove the cake ring and decorate as desired with the remaining whipped cream, apricot slices, Raffaello halves, and the remaining coconut flakes.