Raffaello cake

Ingredients for 1 servings:

• 4 eggs
• 10 tbsp water, hot
• 200 g sugar
• 200 g flour
• 60 g desiccated coconut
• 1 tsp, leveled baking powder
• 200 g coconut milk
• 100 g natural yogurt
• 200 g cream cheese
• 30 g sugar
• 2 packets of vanilla sugar
• 100 g confectionery (Raffaello)
• 1 pack of gelatin
• 200 ml cream
• 400 ml cream
• 6 pieces of confectionery (Raffaello)
• Desiccated coconut
• Chocolate, white
• Almond flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

Freeze the Raffaello. Dough: Place the eggs and water in a mixing bowl and beat thoroughly until fluffy. Slowly add the sugar at the highest setting. Beat the mixture until creamy and glossy. Add the flour, baking powder, and desiccated coconut to the mixture and fold in until no flour remains. Line a springform pan with baking paper, pour in the dough, and bake at 180°C for about 30 minutes. After baking, let the base cool and then split horizontally in half. Place a cake ring around the bottom cake layer. Filling: Mix together the coconut milk, yogurt, cream cheese, sugar, and vanilla sugar. Then thicken the mixture with the gelatin according to the package instructions and let it set slightly in the refrigerator. In the meantime, whip the cream until stiff peaks form and cut the Raffaello into small pieces. Fold the cream and Raffaello crumbs into the cheese mixture. Spread the filling on the bottom layer and cover with the second cake layer. Refrigerate the cake for at least 3 hours to allow the gelatin to set. Then remove the cake ring. Decorate: Whip the cream until stiff and spread it over the edges and surface of the cake. Decorate the cake with halved Raffaellos and, if desired, with white chocolate and almond crumbs.