Pineapple Raffaello Cake

Ingredients for 1 servings:

• 100 g sugar
• 1 packet of vanilla sugar
• 2 m.-sized eggs
• 100 g margarine, melted, warm
• 150 g flour
• 1 tsp, heaped baking powder
• 2 cans of pineapple pieces
• 2 packs of pudding powder for cooking (vanilla flavor)
• 1 cup of quark (vanilla flavor), or vanilla yoghurt, approx. 150 – 200 g
• 400 ml cream
• 2 packs of confectionery (Raffaello)
• 1 pack of desiccated coconut

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

delicious cake for every occasion

Preheat the oven to 175°C (top/bottom heat). Line the bottom of a 26cm springform pan with baking paper. Beat the sugar and vanilla sugar with the two eggs until fluffy. Slowly stir in the melted margarine. Fold in the flour and baking powder. Pour the batter into the springform pan and bake for about 15 to 20 minutes until golden brown. Let it cool and then remove from the pan. Place the base on a cake plate and place a cake ring around it. For the topping, drain the pineapple pieces, catching the juice. Spread the cake base with the vanilla quark. Make a pudding from the pineapple juice and vanilla pudding powder, fold in the pineapple pieces, and then spread the mixture on the cake base. Let it cool. Set aside 6 of the 2 boxes of Raffaello. Finely chop the remaining Raffaello (be careful with the almond in the core; chop these up nicely as well). Next, whip the cream until stiff peaks form. Then fold the finely chopped Raffaello into the cream. Pour the cream mixture onto the cake and smooth it down. Carefully halve the 6 reserved Raffaello and decorate the cake with them. Finally, sprinkle the cake with desiccated coconut. Refrigerate the cake for at least 3 hours before serving. Tip: It’s no problem to prepare it the day before.