Chiara's 3rd Raffaello cake

Ingredients for 1 servings:

• 4 eggs
• 125 g sugar
• 1 pinch of salt
• 125 ml sunflower oil
• 100 ml orange lemonade (Fanta)
• 200 g flour
• ½ pack of baking powder
• ¼ tonka bean(s), grated
• 500 ml milk (white chocolate-coconut-almond milk drink)
• 400 ml cream
• 6 sheets of gelatin
• Water, cold, for soaking
• 1 pack of confectionery, (Raffaello tickets) 230 g
• 200 ml cream
• n. B. Desiccated coconut

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Beat the eggs with the sugar and a pinch of salt until light and fluffy, then add the oil at the end. Then stir in the Fanta. Mix the flour, baking powder and tonka bean and fold in. Pour the batter into a large heart-shaped baking pan (I use the large heart-shaped baking pan from Lumara, but the batter is also enough for a 28 cm springform pan). Bake at 180°C for approx. 25-30 minutes (depending on your oven). Let the cake cool completely, leaving it in the heart-shaped baking pan. Soak the gelatin in cold water. Pour the milk mixture into a bowl. Squeeze out the gelatin and dissolve it over low heat. Add a little milk mixture to the gelatin and mix, then add the mixture to the remaining milk mixture. Refrigerate and let it set. Meanwhile, whip the cream until stiff. When the milk starts to set, fold in the cream. Set aside as many Raffaellos as you need for the decoration. You can crush the remaining balls and add them to the cream (but this isn’t necessary; it also makes the cream very sweet). Pour the cream onto the cake base and spread it evenly. Place it in the refrigerator to cool and set. Remove the cake from the tin and sprinkle with desiccated coconut. Whip 200g of cream until stiff, pipe tufts onto the cake, and top with Raffaellos. Tip: This milk drink is also available with a nut flavor, making it perfect for a Giotto or Rocher cake!