Raffaello cake with raspberries and jelly

Ingredients for 1 servings:

• 75 g flour
• 2 packets of vanilla sugar
• 150 g desiccated coconut
• 1 egg(s)
• 1 tsp, leveled baking powder
• 150 g sugar
• 65 g fat
• 500 g raspberries, frozen
• 1 bag of raspberry-flavored jelly
• 1 bar of white chocolate
• 150 ml milk
• 400 g cream
• 2 packs of cream stiffener
• 1 package of confectionery (Raffaello), approx. 25 pieces
• 1 tbsp raspberry jam

Instructions

Working time approx. 45 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 15 minutes

Makes 12 pieces.

Knead the flour, baking powder, egg, 75g desiccated coconut, 65g sugar, fat, and 1 sachet of vanilla sugar into a dough. Wrap in cling film and chill for 30 minutes. Press the dough into a 24cm springform pan and bake for about 20 minutes at 200°C. Allow the base to cool and then place a cake ring around the base. Set aside a few raspberries for decoration. Prepare the jelly according to the package instructions, using only 250ml of water. Fold in the raspberries and spread the jelly on the cake base. Melt the chocolate in the milk. Allow to cool and then whip with 200ml of cream and 1 sachet of Sahnefest until stiff peaks. Refrigerate the cream for 2 hours. Chop 10 Raffaello cookies into small pieces. Mix with 75g coconut flakes and 1 sachet of vanilla sugar. Whip 1 cup of cream with Sahnefest until stiff peaks and fold in the coconut mixture. Spread the cream over the jelly and chill for 4 hours. Then decorate the cake with Raffaello, raspberries, and jam.