Chiara's Raffaello cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 125 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 75 ml oil
• 75 ml orange lemonade, e.g. B.Fanta
• 175 g flour
• 1 tsp, heaped baking powder
• 100 g pineapple pieces
• 12 pieces of confectionery (coconut confectionery e.g. Raffaello)
• 500 g cream
• 30 g coconut syrup
• 2 packs of Gelatinefix
• 3 tbsp desiccated coconut
• 50 g dark chocolate coating
• 150 g cream
• 12 pieces of confectionery (coconut confectionery e.g. Raffaello)
• 12 pieces of chocolate decoration (white chocolate leaves)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes

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Beat eggs with sugar, salt, and vanilla sugar until light and fluffy. Add oil and continue beating. Stir in lemonade. Mix flour with baking powder and fold in. Line the bottom of a springform pan with baking paper, pour in the batter and smooth it down. Scatter over pineapple pieces. Bake in a preheated oven at 180°C (top/bottom heat) for about 25 minutes. Let cool in the pan. Remove from the pan and place a cake ring around the cake. Whip the cream until stiff and sprinkle in the gelatin fix. Stir in the syrup. Crush the candy and fold it in. Spread everything on the cake base. Smooth it out and let it set in the refrigerator for 2-3 hours. Remove the cake ring. Sprinkle with desiccated coconut. Melt the chocolate in a water bath, transfer it to a small freezer bag, cut off a tip, and decorate the cake with chocolate strips. Whip the cream until stiff and decorate the cake with cream puffs. Place a coconut candy on each puff and decorate with a chocolate leaf.