Raffaello cake à la Lilli

Ingredients for 1 servings:

• ½ pack of confectionery (Raffaello)
• Desiccated coconut
• 225 g sugar
• 4 m.-sized eggs
• 80 ml oil
• 1 packet of vanilla sugar
• Pack of baking powder
• 200 g flour
• 1 cup whipped cream
• 1 pack of cream stiffener
• 125 butter, soft
• ½ can condensed milk, sweetened, e.g. Milchmädchen
• ½ pack of confectionery (Raffaello)

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 25 minutes; Total time approx. 9 hours 5 minutes

a recipe from my best friend, tastes like more Raffaello than it contains

Preheat oven to 175°C. Grease a 26 cm springform pan or line it with baking paper. Dough: Beat the eggs and sugar until light and fluffy. Add the remaining ingredients and beat until fluffy. Pour the dough into the springform pan and bake at 175°C for approx. 20-25 minutes. Let it cool and halve it horizontally. Cream: Beat the cream with the cream stiffener until stiff peaks form. Then fold in the softened butter and 1/2 can of Milchmädchen (milk milk). Crush the Raffaellos and add them to the cream. You can also omit the Raffaellos; they taste great without them. Assembly and decoration: Spread the cream on the bottom half of the cake, place the top half on top and spread the same, including the edges. Halve the Raffaellos and decorate each slice with a Raffaello half. Sprinkle the cake with desiccated coconut to completely cover it and the edges. Leave to stand overnight so that the cream can absorb the cream.