John Myers
Ingredients for 1 servings:
- 1 cake base (sponge cake), light
- 6 cups of cream
- 6 packs of cream stiffener
- 1 pack of coconut milk
- 350 g of confectionery (Raffaello), alternatively only 250 g
- 125 g marzipan
- ½ pack of nougat
- e.g. powdered sugar
- some cream, whipped, as needed from the filling
- e.g. desiccated coconut, sugar pearls or similar for decoration
- 12 pieces of confectionery (Raffaello)
Instructions
Working time approx. 50 minutes; Total time approx. 50 minutes
simply a heavenly creation that’s a hit…
Whip the cream with the cream stiffener until stiff. For later decoration, take a little cream and put it in the fridge. Now fold the coconut milk into the remaining cream. Crush the Raffaello using a Mulinex or similar and fold it into the cream. Divide the sponge cake into 3 pieces. Spread a very thin layer of the cream mixture on the bottom layer. Put the rest in the fridge until further notice. Melt the nougat until it is spreadable. In the meantime, mix the marzipan with the powdered sugar until it is no longer sticky. Wrap the marzipan in clear plastic wrap on both sides and roll it out so that it is the same size as the sponge cake. Then place the marzipan sheet on the first layer. Spread the nougat on top. Now spread half of the coconut cream on top. Place the second sponge cake on top and spread the second half of the cream on top (Tip: If you like, you can use a cake ring). Now place the third sponge cake layer on top as a lid and decorate with the reserved cream. Decorate with desiccated coconut, sugar pearls, or similar as desired. Finally, place the 12 Raffaello toppings on the cake.
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