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Raffaello cake

updated

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Ingredients for 1 servings:

  • 1 cake base, thin sponge cake base bought or baked yourself
  • 1 can apricot(s), halved
  • 18 pieces of confectionery (Raffaello balls)
  • 75 g apricot jam
  • 500 ml cream
  • 1 tbsp sugar
  • 2 packs of cream stiffener

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place a cake ring around the base, drain the apricots thoroughly, and warm the jam slightly. Spread the warmed jam on the base and place the apricot halves on top. Whip the cream, sugar, and whipped cream stabilizer until stiff peaks form, reserving 1/4 of the cream for decoration. Now crush 12 Raffaello balls, fold them into the remaining whipped cream, and arrange them on top of the apricots. Halve the remaining 6 Raffaello balls and decorate the cake with the reserved cream and the half balls.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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