Polish Raffaello Cake

Ingredients for 1 servings:

• 8 eggs, size M, room temperature
• 5 tbsp, heaped wheat flour
• 3 tbsp, heaped cornstarch
• ½ pack of vanilla sugar
• 1 tsp, leveled baking powder
• 8 tbsp, heaped sugar
• 1 pinch of salt
• 100 g margarine, room temperature
• 200 g butter, room temperature
• 130 g powdered sugar
• 300 g milk powder, e.g. from Laciaty
• 5 egg whites
• 150 g almond flakes
• 200 ml coconut liqueur
• some chocolate decoration
• 1 pack of confectionery (Raffaello)
• 1 pack of desiccated coconut, approx. 200 g

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 20 minutes

for a 28cm springform pan

It’s best to bake the sponge cake the day before. To do this, beat the eggs with the vanilla sugar and sugar for about 10 minutes until creamy. Then add the sifted wheat flour, cornstarch, baking powder and salt and mix well. Pour the batter into a 28 cm baking pan. Bake in an oven preheated to 180°C (top/bottom heat) for about 20-30 minutes on the middle rack. After 20 minutes, test with a wooden skewer. Remove the finished sponge cake from the oven, turn it out onto a wire rack and let it cool. For the cream, beat the egg whites until stiff peaks form. In a large bowl, combine the margarine and butter at room temperature with a mixer and, while gently stirring, add the sifted powdered sugar, milk powder and egg whites. This should form a firm, lumpy mixture. Add the flaked almonds and finally mix everything with the coconut liqueur until you have a cream that is not too runny. Even if the cream looks like curdled milk, that’s okay. Cut the sponge cake into 3 equally thick layers. In a glass, mix a little water with coconut liqueur half and half. Place the first layer on a cake plate and brush it well with the water and liqueur mixture. This process is important to prevent the base from drying out. Spread a quarter of the cream evenly over the base and carefully place the next layer on top of the first layer of cream. Moisten the base again and spread with a little more cream. Place the last layer on top and spread a little more cream on the top. Spread the rest of the cream around the edge of the cake. If desired, decorate the cake with chocolate pieces and Raffaello and sprinkle everything with desiccated coconut. Chill the cake for at least 2 hours before serving.