Raffaello cake

Ingredients for 1 servings:

• 100 g flour
• 100 g cornstarch
• 150 g sugar
• 1 packet of vanilla sugar
• 1 tsp, heaped baking powder
• 5 eggs
• 50 ml water
• Fat for the mold
• 4 tbsp Amaretto (or Liqueur 43) for drizzling
• 250 g white chocolate
• 3 cups whipped cream
• 1 bottle of Cremefine for whipping
• 3 packs of cream stiff or 3 tbsp San Apart
• 1 tbsp powdered sugar
• 1 small jar of eggnog
• 200 g desiccated coconut
• 12 scoops of confectionery (Raffaello) for garnishing

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

with white chocolate – without gelatin

For the sponge cake, separate the eggs. Beat the egg yolks with the sugar and vanilla sugar until frothy. Whisk the flour with the baking powder and cornstarch until smooth and add to the egg mixture. Gradually add the water, stirring constantly (if the batter is too thick, add a little more water). Beat the egg whites until stiff peaks form and carefully fold in. Pour the batter into a greased springform pan. Bake in a preheated oven at 175°C (convection oven) for about 25 minutes. Let the sponge cake cool in the oven with the door open for about 10 minutes, then remove from the pan and let cool completely. Cut the sponge cake in half horizontally and soak the bottom layer with Amaretto or Liqueur 43. Crumble the top layer. For the filling, melt the white chocolate in a double boiler and then stir it into a cup of cream until smooth. Whip two cups of cream and Cremefine with San Apart or cream stiffener until stiff and add to the chocolate mixture. Dissolve the powdered sugar in the egg liqueur and stir it into the chocolate mixture along with 140g desiccated coconut and the biscuit crumbs. Spread the filling in a dome shape on the biscuit base and sprinkle with the remaining coconut flakes. Then garnish the cake with the 12 Raffaello and refrigerate for at least 2 hours before serving.