Coconut crumb cake

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 80 g starch flour
• 1 tsp, heaped baking powder
• 200 g white chocolate
• 2 cl eggnog
• 3 cups of cream, approx. 200 g each
• 3 packs of cream stiffener
• 40 g desiccated coconut
• 8 scoops of confectionery (Raffaello)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

For the sponge cake, separate the eggs. Beat the egg whites until stiff. Slowly add the sugar and vanilla sugar. Add the egg yolks and mix. Sift the flour, cornstarch, and baking powder over the egg white mixture and fold in. Grease a baking dish or line it with baking paper, pour in the batter, and bake at 180°C (top/bottom heat) for about 45-50 minutes. For the topping, melt the white chocolate with one cup of cream; do not boil, and let cool. Then add the advocaat. Beat the remaining two cups of cream with the cream stiffener until stiff. Crumble half to two-thirds of the sponge cake base onto the stiffly whipped cream. Add the desiccated coconut, pour the melted chocolate, cream, and advocaat on top, and mix everything together loosely. Place the mixture in a ball on the remaining sponge cake base and decorate with the Raffaello chocolates.