Pineapple Raffaello Cake

Ingredients for 1 servings:

• 5 eggs
• 150 g sugar
• 125 ml sunflower oil
• 1 pinch of salt
• 1 packet of vanilla sugar
• 250 g flour
• ½ pack of baking powder
• 300 g coconut yoghurt (yoghurt alternative)
• 3 tbsp sugar
• 1 cup of cream
• 2 sheets of white gelatin
• 1 shot of Batida de Coco
• 1 small can of pineapple pieces
• 2 cups of cream
• 2 tbsp powdered sugar
• 2 tbsp cream stiff, (San Apart)
• 12 scoops of confectionery (Raffaellos), possibly also 16
• n. B. Desiccated coconut, for sprinkling
• Fat for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Beat the eggs, sugar, salt, and vanilla sugar until light and creamy, then add the oil and beat everything well. Mix the flour with the baking powder and fold in. Pour into a greased 28cm springform pan and smooth the surface. Bake in a preheated oven at 175°C (top/bottom heat) for approx. 30-35 minutes (use a toothpick to test if it’s cooked through). Remove from the pan and let cool on a wire rack. Drain the pineapple and let it drain well. Cut the cake in half crosswise. Place the bottom layer on a cake plate and place a cake ring around it. Mix the coconut yogurt with the sugar and liqueur. Soak the gelatine in cold water, dissolve it over low heat, and stir it into the coconut yogurt until smooth. Refrigerate until the mixture thickens slightly. Meanwhile, whip the cream until stiff peaks. Then fold the cream into the coconut yogurt, along with about 2/3 of the pineapple pieces. Spread the mixture onto the first layer, cover with the second layer, and refrigerate for about 2 hours. Then loosen the cake ring. Whip 2 cups of cream with powdered sugar. When it starts to thicken, add San Apart and continue whipping until the cream is stiff. Spread about 2/3 of the cream all over the cake. Fill a piping bag with the remaining cream and pipe tufts onto the cake. If you want to divide the cake into 12 pieces, pipe 12 tufts. You can also make the pieces smaller and pipe 16 tufts. Place a Raffaello ball on each tuft. Sprinkle the cake with desiccated coconut and scatter the remaining pineapple pieces on top.