Rafaello cake

Ingredients for 1 servings:

• 200 g ladyfingers
• 1 pkt. Dr. Oetker Paradiescreme Chocolate (powder)
• 300 ml milk, cold
• 2 pts Dr. Oetker paradise cream vanilla (powder)
• 300 ml milk, cold
• 1 pkt. gelatin powder
• 200 ml orange juice
• 1 can of tangerine(s)
• 400 ml cream
• 150 g desiccated coconut
• 1 tbsp powdered sugar
• 10 pieces of confectionery (Rafaello)
• Chocolate decoration, white

Instructions

Working time approx. 40 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 40 minutes

without baking

Prepare the chocolate paradise cream according to the package instructions. Prepare 1/2 pkt. gelatin according to the package instructions and incorporate it into the chocolate cream. Place half the sponge fingers in a round springform pan, soak them in orange juice, and spread the chocolate cream over them. Refrigerate for one hour. Place the other half of the sponge fingers on top of the chocolate cream, also soaking them in orange juice. Prepare one pkt. vanilla paradise cream according to the package instructions, prepare the remaining gelatin, and incorporate it into the vanilla cream. Stir the drained mandarins into the cream. Pour the mixture over the sponge fingers and spread evenly. Refrigerate for another hour. Mix the cream with the remaining paradise cream and whip until stiff. Be careful, it stiffens very quickly. Apply as the final layer, smooth it down, and sprinkle with desiccated coconut and powdered sugar. Garnish with Rafaello and chocolate. Refrigerate for another 5 hours.