Raffaello cake

Ingredients for 1 servings:

• 300 g biscuits, (butter biscuits) crumbled
• 100 g butter, melted
• 3 tbsp white wine
• 1 tbsp honey
• 1 tbsp desiccated coconut
• 800 ml milk
• 200 g sugar
• 2 points gelatin
• 100 g desiccated coconut
• 500 g cream cheese
• 100 ml water
• 20 pieces of confectionery (Rafaello)
• 1 tbsp vanilla sugar
• 1 tbsp desiccated coconut
• 6 pieces of confectionery (Rafaello)

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

without baking

Preparation – Base: Crumble the sponge fingers and mix with melted butter, honey, and white wine. Sprinkle 1 tablespoon of desiccated coconut onto the bottom of a springform pan and spread the biscuit mixture over it. Press firmly into the pan and refrigerate. Preparation – Topping: Mix the milk, leaving a small amount, with the sugar, desiccated coconut, vanilla sugar, and gelatin (soaked in 100 ml water). Heat over moderate heat until the sugar has dissolved. Do not boil. Mix the cream cheese with the remaining milk until it becomes more liquid, then stir it into the milk. Pour a layer of cream cheese (about 1.5 cm thick) over the butter biscuit base and refrigerate for about 10 minutes. Remove from the pan, arrange the Raffaello on top, and cover with the remaining cheese cream. Decorate with desiccated coconut and Raffaello and refrigerate overnight.