Raffaello cake

Ingredients for 1 servings:

• 100 g white chocolate
• 120 g butter
• 4 small eggs
• 150 g sugar
• 150 g desiccated coconut
• 150 ml coconut milk
• 100 g flour
• 50 g ground almonds
• 1 shot of milk
• ½ pack of baking powder
• Fat for the mold
• 1 cup of cream
• 150 g yogurt (coconut yogurt)
• ½ packet of vanilla sugar
• 2 packs of cream stiffener
• 1 tbsp desiccated coconut
• 8 Confectionery (Raffaello)
• 100 g almond(s), sliced ​​or chopped

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 25 minutes

Coconut-Almond Dream

For the batter, first preheat the oven to 180°C (top/bottom heat) and grease a 26cm springform pan and lightly sprinkle with desiccated coconut. Melt the white chocolate with the butter in a small saucepan and let it cool. Stir occasionally while it cools. Separate the eggs and beat the egg whites until stiff peaks. Then carefully sprinkle in 50g of sugar and beat again until stiff peaks. Refrigerate until ready to use. Beat the egg yolks with the remaining 100g of sugar until frothy and stir into the chocolate-butter mixture. Mix the flour with the baking powder, ground almonds and desiccated coconut. Then stir into the egg yolk, chocolate-butter mixture along with the coconut milk, and then add a splash of milk. Now fold in the stiffly beaten egg whites. Spread the batter into the springform pan and bake for about 45 minutes, checking the cake occasionally. If it is getting too dark, cover with aluminum foil for the remaining baking time. Allow the cake to cool thoroughly. For the topping, beat the yogurt with vanilla sugar, 1 tablespoon of desiccated coconut, and 1 packet of cream stiffener until smooth. Whip the cream with the other packet of cream stiffener until stiff. Then carefully fold the yogurt into the cream. Spread the mixture over the cooled cake and sprinkle with desiccated coconut. Decorate the edges with sliced ​​or chopped almonds. Then halve the Raffaello chocolates and decorate the cake with them. Keep refrigerated until ready to serve.