Raffaello cake with strawberries

Ingredients for 1 servings:

• 6 eggs
• 1 pinch of salt
• 200 g sugar
• 90 g flour
• 60 g cornstarch
• 1 tsp baking powder
• 80 g desiccated coconut
• 60 g butter, liquid
• 1 organic lemon(s)
• 250 g strawberries
• 1 packet of vanilla sugar
• 2 tbsp cornstarch
• 3 tbsp water
• 400 ml coconut milk
• 200 g white chocolate
• 75 g desiccated coconut
• 500 g mascarpone
• 2 tsp Sahnefest (San Apart), for the mascarpone
• 400 g whipped cream
• 4 tsp Sahnefest (San Apart), for the cream
• 80 g desiccated coconut
• 250 g strawberries
• 12 Confectionery (Raffaellos)

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours

Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit). Line a 26 cm baking frame with baking paper. For the batter, beat the eggs with the salt and sugar for about 15 minutes until you have a creamy, almost firm batter. Sift the dry ingredients on top and carefully fold in. Fold in the desiccated coconut and butter and pour the batter into the baking dish. Bake for about 35 to 40 minutes, then do a skewer test. Let it cool completely. Meanwhile, for the filling, puree the strawberries with the lemon zest and juice and the vanilla sugar. Mix the cornstarch with the water and add to the strawberries. Bring this mixture to a boil in a saucepan over medium heat and simmer for about 2 to 3 minutes. Pour the coconut milk into a separate saucepan and boil for about 10 to 15 minutes, until the milk has reduced. Remove the pan from the heat and stir in the chocolate in small pieces until it has completely dissolved. Cover the coconut cream and strawberry puree and let cool in the refrigerator. Cut the sponge cake in half horizontally. Place a cake ring around the first layer and spread the strawberry cream on top, leaving a border of about 2 cm around the edge. Mix the mascarpone with 2 teaspoons of San Apart until smooth. Whip the cream with 4 teaspoons of San Apart until stiff peaks. Mix the coconut cream with the mascarpone until smooth. Set aside about 100 g of the cream. Fold the remaining cream into the mascarpone. Fold in the desiccated coconut. Spread 2/3 of the cream over the strawberry mixture and spread it to the edge, then place the second layer on top. Spread the remaining cream on top. Chill the cake for about an hour. Remove the cake ring. Spread some of the remaining cream around the edge of the cake and sprinkle the entire cake with the desiccated coconut. Pipe 12 rosettes onto the cake using the remaining cream and garnish each with a Raffaello piping bag. Decorate the cake with strawberries as desired.