Strawberry Raffaello Cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water
• 100 g sugar
• 2 drops of lemon flavor (baking oil)
• 50 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 10 pieces of confectionery (Raffaellos)
• 250 g strawberries
• 300 g cream
• 1 pack of cream stiffener
• 15 g sugar
• 1 packet of vanilla sugar
• 250 g strawberries
• 300 g whipped cream
• 1 packet of vanilla sugar
• 25 g desiccated coconut
• 10 pieces of confectionery (Raffaellos)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Separate the eggs. Beat the egg whites with 3 tablespoons of water until stiff. Sprinkle in the sugar and continue beating until dissolved. Fold in the egg yolks. Add the cooking oil. Sift the flour, starch, and baking powder into the foam mixture and fold in. Line the bottom of a 26 cm springform pan with baking paper. Pour the batter into the pan and smooth it out. Bake in a preheated oven at 175°C (top/bottom heat) or 150°C (fan oven) for 25-30 minutes. Let the base cool, then cut in half crosswise. Cut 10 Raffaellos into pieces. Chill the remaining Raffaellos. For the filling, dice the strawberries. Whip the cream with the sugar, vanilla sugar, and cream stabilizer until stiff. Fold in the strawberries and Raffaello pieces. Spread the mixture over the bottom layer in a dome shape. Cover with the second layer, carefully pressing down the sides. Chill the cake for about 30 minutes. Toast the desiccated coconut for decoration. Slice the strawberries, except for one for the center of the cake. Whip the cream with vanilla sugar until stiff peaks form. Spread the cake with about half of the cream and sprinkle with desiccated coconut. Arrange the strawberry slices around the edge of the dome to form a wreath. Fill the remaining cream into a piping bag with a star nozzle and serve the cake decorated with whipped cream, Raffaellos, and the last strawberry. The calorie count refers to the whole cake. 16 slices have 263 kcal.