Raffaello cake à la Uschi

Ingredients for 1 servings:

• 3 eggs, separated
• 1 pinch of salt
• 70 g flour
• 1 pack of pudding powder, vanilla
• 1 tsp, leveled baking powder
• 90 g sugar
• some vanilla, bourbon
• 600 ml whipped cream
• 250 g low-fat curd cheese
• 6 sheets of gelatin
• 1 cl liqueur, coconut, e.g. B. Batida de Coco
• 4 rings pineapple, fresh or from a can, cut into pieces
• 3 bars of white chocolate, e.g. Milka
• 5 tbsp jam, pineapple
• 80 g desiccated coconut
• 17 pieces of confectionery (Raffaellos), for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

exotic variation

Preheat oven to 190°C. Separate the eggs and beat the egg whites with salt until stiff peaks form. Gradually add the sugar and vanilla seeds, whisking until a very stiff meringue forms. Then stir in the beaten egg yolks. Finally, mix the flour with the baking powder and vanilla pudding powder. Sift the flour into the egg white mixture and fold it into the egg white mixture by hand using a whisk. Line a wire rack with nonstick baking paper and place a 28cm diameter cake ring on the paper. Pour in the sponge mixture and bake for approx. 12-15 minutes (test with a skewer). Remove the cake from the oven and let it cool (you may want to bake the base a day in advance). For the filling, heat the cream and melt the chopped chocolate in it, bring to a boil briefly, then transfer to a mixing bowl and let it cool, stirring occasionally (otherwise the chocolate will settle). Chill in the refrigerator for at least 4 hours, or overnight if possible. Cut the pineapple into pieces and set aside. Drizzle the sponge cake with a little coconut liqueur, spread the jam on top, and then place a cake ring around the base. Whip the cream/chocolate mixture as you would whipped cream and mix it with the quark. Chill briefly. In the meantime, dissolve the gelatine according to the instructions. First, stir 3 tablespoons of the cream into the liquid, but not quite hot, gelatine. Stir in the cream a spoonful at a time, mix the entire cream mixture again with a whisk, remove a little mixture for decoration and chill. Fold 40g of desiccated coconut and the drained pineapple pieces into the cream mixture. Spread everything over the base and smooth it down. Sprinkle the top with the remaining desiccated coconut, pipe 16 rosettes, and decorate with Raffaello balls. Leave to set in the refrigerator for at least 4 hours.