Raffaello cake

Ingredients for 1 servings:

• 130 g chocolate (cooking chocolate)
• 6 eggs
• 130 g butter, soft
• 100 g powdered sugar
• 1 packet of vanilla sugar
• 100 g sugar
• 130 g flour
• ½ package baking powder
• 2 cups whipped cream
• 3 bars of white chocolate
• n. B. Desiccated coconut
• n. B. Confectionery (Raffaellos)
• Apricot jam or currant jam (apricots or redcurrants)

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 40 minutes

Separate the eggs; beat the egg whites until stiff (not too stiff, otherwise the cake won’t be as fluffy) and gradually add the sugar as you go. Beat the butter with the powdered sugar, vanilla sugar, and egg yolks until fluffy, then stir in the softened cooking chocolate (I always put the chocolate on a small plate and place it in the oven while it heats up; this way it softens perfectly and doesn’t burn). Then fold in the egg whites and the flour mixed with the baking powder. The faster the process, the fluffier the cake will be! Pour into a 24 cm springform pan and bake for about 45 minutes at 180°C. Let the cake cool overnight and only cut it in half or twice the next day and fill it! Melt the white chocolate in the whipped cream and then bring to a boil. Let it cool, stirring frequently, otherwise you’ll get a chocolate skin! Refrigerate overnight. The next morning, whip it up and then pour it into, on, and around the cake (a little tip: spread the layers with apricot or currant jam first). Garnish the cake with the coconut flakes and Raffaellos.