Apricot Raffaello Cake

Ingredients for 1 servings:

• 125 g butter or margarine
• 200 g sugar
• 1 pinch of salt
• ½ lemon(s), untreated (grated peel)
• 3 eggs
• 175 g flour
• 2 tsp, leveled baking powder
• 3 tbsp milk
• 5 sheets of white gelatin
• 2 can/n apricot(s), (425ml each)
• 75 g desiccated coconut
• 600 g quark (low-fat quark)
• 1 packet of vanilla sugar
• 375 g whipped cream
• 6 pieces of confectionery, coconut balls (e.g. Raffaello)
• Fat and breadcrumbs for the form

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 40 minutes

Whisk together softened fat, 100g sugar, salt, and grated lemon zest until frothy. Beat in the eggs, one at a time, alternating with 3 tablespoons of flour. Mix the remaining flour with the baking powder, sift it on top, and briefly stir in along with the milk. Spread the batter evenly in a greased, breadcrumb-lined springform pan (26cm diameter). Bake in a preheated oven at 175°C for 20-25 minutes. Allow the base to cool in the pan on a wire rack. Soak the gelatine. Drain the apricots, reserving the juice. Set aside a good third of the apricots. Toast the desiccated coconut and allow to cool. Whisk together the quark, sugar (except for one teaspoon), and vanilla sugar until smooth. Squeeze out the gelatine, dissolve it, and mix it with 125ml of apricot juice. Stir it into the quark cream. Stir in all but two tablespoons of the desiccated coconut. Whip 250g of cream until stiff and fold into the coconut cream. Place a cake ring around the cake base and spread a thin layer of quark cream on top. Top with apricot halves and spread the remaining cream evenly on top. Chill for about 5 hours. Cut the remaining apricots into thin wedges. Whip the remaining cream and sugar until stiff. Transfer to a piping bag fitted with a star nozzle. Remove the cake from the cake ring and arrange apricot slices on top. Decorate with whipped cream and halved candy balls. Sprinkle with desiccated coconut.