Raffaelo – Cake

Ingredients for 12 servings:

• 120 g sugar
• 1 vanilla sugar
• 150 g flour
• 1 tsp baking powder
• 4 eggs
• 4 tbsp water, warm
• 200 g desiccated coconut
• 200 g white chocolate
• 4 cups of cream

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Total time approx. 3 days 1 hour

Separate the eggs and beat the egg whites with water until stiff peaks form. Beat the egg yolks with the sugar and vanilla sugar until frothy, then mix with the egg whites and stir in the flour sifted with baking powder. Bake for 30 minutes. Reserve 1/3 of the sponge cake mixture for the base and chop 2/3. Mix 130g of the coconut flakes into the cake crumbs. Melt the chocolate with a cup of cream and let cool. Fold into the cake crumbs. Whip 2 cups of cream until stiff peaks form and fold in. Pour the mixture into the base in a dome shape. Whip 1 cup of cream until stiff peaks form, spread over the cake, and sprinkle with the remaining coconut flakes. Chill the cake and let it stand for 3 days. The cake also freezes well.