Raffaello cake

Ingredients for 1 servings:

• 4 eggs
• 100 g powdered sugar (icing sugar)
• 100 g flour
• 1 tsp baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 200 g chocolate, white
• 2 cups of cream
• 1 pack of cream stiffener
• 16 balls of confectionery (Raffaello, 1 pack)
• 1 point QimiQ
• some vanilla (bourbon vanilla)
• 130 g desiccated coconut
• possibly yogurt and/or sour cream if required
• n. B. Cake icing, dark
• n. B. Cake icing, light
• Fat for the mold
• Desiccated coconut for the mold

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

with QimiQ

For the sponge cake, first grease a springform pan and sprinkle with desiccated coconut. Separate the eggs. Beat the egg yolks with the icing sugar and vanilla sugar until very foamy. Mix the flour with the baking powder. Beat the egg whites with salt until stiff peaks and carefully fold them into the egg yolk and sugar mixture, alternating with the flour. Pour the batter into the prepared springform pan. Bake in a preheated oven at 160°C (fan oven) for approx. 15 minutes. Once cooled, cut the sponge cake in half horizontally and crumble the cut half. For the cream, heat one cup of cream with the chocolate (do not boil!) until smooth. Then cool in a cold water bath and refrigerate for approx. one hour. Beat the other cup of cream with the cream stabilizer until stiff peaks and refrigerate. Stir until smooth and mix with the bourbon vanilla and, if desired, a little sour cream and yogurt. Break open 8 Raffaello, remove the almonds, and crush the Raffaello. Once cooled, whip the chocolate cream. Then add the whipped cream, whipped cream, desiccated coconut, crushed Raffaello, and biscuit crumbs to the QimiQ and mix gently. Spread this cream on the sponge base, smooth it out, and sprinkle with desiccated coconut. Decorate with the light and dark icing as desired (e.g., streaks, bows, dots—as desired) and distribute the remaining 8 Raffaello evenly over the cake. Refrigerate overnight until ready to serve.