Raffaello cake

Ingredients for 1 servings:

• 125 g sugar
• 1 packet of vanilla sugar
• 125 g butter
• 4 eggs
• 100 g flour
• 3 tsp, leveled baking powder
• 50 g desiccated coconut
• Apricot jam or sour cherry jam, for spreading
• 2 cups whipped cream
• 2 packs of cream stiffener
• 24 pieces of confectionery (Raffaello), 12 whole for decoration
• 1 small can/s apricot(s) or sour cherries
• Desiccated coconut, for decoration

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

for 12 pieces

Toast the desiccated coconut until golden yellow and let cool. Cream the butter, sugar, vanilla sugar, and egg yolks until fluffy. Stir in the desiccated coconut and flour. Beat the egg whites until stiff and mix in. Bake the batter in a 26 cm springform pan at 180 degrees Celsius for about 30 minutes. Let cool. Warm the jam and spread it on the cooled base. Spread the apricots or sour cherries on top. Whip the cream with the cream stiffener. Chop the Raffaellos and slowly stir them into the whipped cream. Spoon the cream over the fruit, sprinkle with desiccated coconut, and decorate with whole Raffaellos.