Raffaelo cake in a marzipan coating

Ingredients for 1 servings:

• 400 g almonds
• 3 eggs
• 125 g powdered sugar
• 125 g margarine
• 1 packet of baking powder
• 34 balls of confectionery (Raffaello) (2 packs of 20, 6 for decoration)
• 1 liter of cream
• 200 g white chocolate coating
• Cream stiffener
• 1 pack of marzipan paste
• 1 packet of powdered sugar
• Jam (strawberry jam) or liqueur (strawberry lime)
• Marzipan (roses and leaves) and silver sugar balls
• 6 balls of confectionery (Raffaello), halved

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

For holidays

The day before, preheat the oven to 180°C (top/bottom heat). Grease a springform pan and dust with breadcrumbs. For the base, beat the margarine with 3 eggs and powdered sugar until very fluffy, mix the almonds with the baking powder, and fold in. Pour the batter into the previously greased springform pan and bake at 180°C (350°F) for about 20 minutes. Remove the cake base and let cool. Melt 34 Raffaello balls in a bain-marie, add 800ml of cream, and stir until combined. Blend the nuts into the mixture with a hand blender. Remove the Raffaello cream from the bain-marie, cover with cling film, and refrigerate. Chop the chocolate coating, add the remaining cream, and melt it over the bain-marie. Refrigerate the chocolate cream as well. The next day, remove the cake base from the tin, cut it in half, and place a cake ring around the bottom layer. Drizzle with strawberry limeade or spread with strawberry jam. Whip the Raffaello cream with cream stiffener until stiff and spread evenly on the bottom layer. Remove the cake ring and place the second layer on top. Whip the white chocolate cream until stiff and spread a thin layer over the edge of the cake with half of it. Reserve the other half and refrigerate again. Knead the marzipan mixture with icing sugar, roll it out, and cover the cake with it. Put the remaining white chocolate cream into a piping bag fitted with a star nozzle, pipe tufts of cream all around the cake, and decorate with half Raffaellos. Decorate with marzipan roses, silver sugar pearls, etc. if desired and depending on the occasion.