Raffaello cake

Ingredients for 1 servings:

• 150 g butter
• 150 g sugar
• 4 eggs
• 200 g ground almonds or 150 g almonds and 50 g desiccated coconut
• 1 tsp baking powder
• 400 g confectionery (Raffaello, approx. 2 1/2 packs)
• 600 g cream
• 1 pack of cream stiffener
• 40 g white chocolate coating
• 30 g almond flakes
• 1 packet of vanilla sugar
• 8 scoops of confectionery (Raffaello)

Instructions

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

Variation of Grandma’s Rocher cake

Beat the butter and sugar until fluffy. Beat in the eggs one at a time, then fold in the almonds and baking powder. Grease the base of a springform pan and place it upside down in the rim of the pan. Pour in the batter and bake in a preheated oven at 175°C (top/bottom heat) for 30 minutes. Let cool completely. Crush the Raffaello balls. Whip 400g of cream until stiff peaks form, add the cream stiffener and vanilla sugar, and fold into the Raffaello mixture in two portions. Spread over the cake base and chill the cake for about 30 minutes. Roughly chop the chocolate and melt it in a water bath. Carefully remove the cake from the pan. Press the almond flakes onto the edge of the cake. Place the chocolate in a freezer bag and cut a small hole in the bag. Then decorate the cake with the melted chocolate from the bag. Chill for another 10 minutes. Whip 200g of cream until stiff and decorate the cake edges with 16 tufts. Then halve the 8 Raffaellos and place them on top of the tufts.