Raffaelo cake

Ingredients for 1 servings:

• 125 g sugar
• 1 packet of vanilla sugar
• 125 g butter
• 4 eggs
• 100 g flour
• 3 tsp, leveled baking powder
• 50 g desiccated coconut plus approx. 50 g for decoration
• 2 tbsp apricot jam
• 500 ml cream
• 3 packs of cream stiffener
• 14 pieces of confectionery (Raffaelo) plus approx. 5 Rafaellos for decoration
• 1 small can of apricots

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Delicious in summer!

Toast the desiccated coconut until golden brown, then let it cool. Separate the eggs. Cream the butter, sugar, vanilla sugar, and egg yolks until fluffy. Fold in the flour, baking powder, and 50g of desiccated coconut. Beat the egg whites until stiff and mix into the batter. Bake the batter in a 26cm springform pan at 180°C for 30 minutes. Let the base cool. Spread the slightly warmed apricot jam on the cake base. Spread the apricots on the base. Then whip the cream with the cream stiffener. Chop the 14 Raffaelo (if that’s too much for you, about 12 will do) and mix them into the cream, then spread this cream on the apricots. Also spread it on the edge of the cake. For decoration, sprinkle the remaining desiccated coconut over the cream and arrange Raffaelo halves on the cake. Now chill the cake for about 2 hours. Cut into pieces and enjoy.