Rafaello cake

Ingredients for 1 servings:

• 6 eggs
• 6 tbsp water, lukewarm
• 1 pinch of salt
• 150 g sugar
• 100 g flour
• 75 g cornstarch
• 1 packet of baking powder
• 2 cups of cream
• 4 packs of cream stiffener
• 500 ml coconut yogurt (yogurt alternative)
• 1 small can of pineapple
• 1 small can of peach(s)
• 1 pack of confectionery (Rafaellos)
• 1 pack of desiccated coconut

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

Separate the eggs, beat the egg yolks with water, salt, and 100g of sugar until creamy. Beat the egg whites until stiff and then add the remaining sugar. Add the egg whites to the egg yolk mixture. Sift together the flour, cornstarch, and baking powder, then carefully fold in. Pour the batter into a 26cm springform pan lined with baking paper. Bake in a hot oven at 200°C (top/bottom heat) for approx. 30-40 minutes. Check your oven’s temperature; do the skewer test, then let cool. Cut the pineapple and peaches into small pieces. Set aside 6 of the Raffaello (for decoration) and chop the rest. Whip the cream with the cream stiffener until stiff, mix with the yogurt and Raffaello, and then divide the mixture into thirds. Mix the first third with the pineapple pieces. Mix the second third with the peach pieces, leaving the third third as it is to coat the cake. Divide the cooled cake layer into thirds and spread the pineapple cream on the first layer. Place the second layer on top and top with the peach cream. Place the last layer on top of the cake and cover everything with the cream. Cover the edges with desiccated coconut and scatter the halved Raffaellos over the cake.