Raffaello raspberry cake

Ingredients for 1 servings:

• 2 eggs
• 200 g sugar
• 400 g flour
• 200 g whipped cream
• 1 packet of baking powder
• possibly grease for the mold
• 2 packets of vanilla sugar
• 400 g whipped cream
• 400 g sour cream
• 5 packs of vanilla sugar
• 2 packs of cream stabilizer
• 22 balls/n confectionery (Raffaello)
• 400 g raspberries, frozen or fresh
• 100 g desiccated coconut

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 25 minutes

Beat the eggs, sugar and 2 sachets of vanilla sugar until creamy. Add 200 ml of heavy cream and beat again. Mix the flour and baking powder thoroughly, then add them and beat until a creamy batter is formed. Pour this into a greased or lined 26 cm springform pan and bake at 180 °C (top/bottom heat) for 25 minutes. Then allow to cool. Meanwhile, defrost the raspberries. Cut the cooled base crosswise. Beat the remaining whipped cream with 5 sachets of vanilla sugar and 2 sachets of cream stabilizer until stiff peaks form. Fold in the sour cream and stir with a spoon until light and airy. Place a cake ring around the bottom layer and place the raspberries on the bottom half of the layer and cover with about half of the cream. Place the second layer on top. Chop the Raffaello, leaving only 12 pieces – e.g. Mix with a fork in a bowl or with a meat tenderizer in a freezer bag and mix with the remaining cream. Spread this evenly on the second layer as much as possible. Decorate the cake with the remaining 12 Raffaello and sprinkle with desiccated coconut. Refrigerate the cake for at least 3 hours.