Raffaello Raspberry Cake

Ingredients for 1 servings:

• 150 g flour
• 65 g butter
• 65 g sugar
• 2 tsp vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 1 tsp, leveled baking powder
• 1 packet of pudding powder (vanilla flavor)
• some juice or water to mix
• 2 tbsp sugar
• 500 g puree (berry puree, e.g. raspberries, blackberries, currants)
• 1 tsp vanilla sugar
• 11 balls/s of confectionery (Raffaello)
• 2 cups of cream
• 2 tsp cream stiffener
• 2 tbsp desiccated coconut for sprinkling

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

Knead the dough ingredients into a shortcrust pastry, wrap in cling film, and chill for at least one hour. Then transfer to a 26 cm springform pan lined with baking paper and roll out. Bake at 175°C (fan oven) for approx. 20-25 minutes, then cool on a wire rack. Place the cooled base on a cake plate and position the springform pan on its side. Meanwhile, for the filling, bring the berry purée to a boil. Mix the custard powder with sugar and a little juice or water and stir into the berry purée. Bring to a boil, simmer for one minute, then spread onto the cake base. Chill. For the topping, mash the Raffaellos in a deep plate with a fork. Whip the cream with the cream stiffener, stir in the crushed Raffaellos, and spread the mixture over the pudding. Toast the desiccated coconut in a dry pan until light brown, then spread over the cream. Refrigerate for at least one hour, then remove the cake ring.