Strawberry Raffaello Cake

Ingredients for 1 servings:

• 1 Viennese floor
• 1 kg strawberries
• 500 g mascarpone
• 500 g low-fat curd cheese
• 600 ml cream
• 1 pack of confectionery (Raffaello)
• 120 g powdered sugar
• 3 packs of cream stiffener
• 2 tbsp San-apart
• 1 pack of strawberry-flavored cake glaze
• 2 packets of vanilla sugar

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 35 minutes

without baking

Mix the mascarpone, quark, powdered sugar, and vanilla sugar. Crumble the Raffaellos and fold in. Whip the cream with San-apart and cream stiffener until stiff peaks form and fold into the Raffaello mixture. Remove the stems from about half of the strawberries and place them in slices on the bottom cake layer. Spread just over a third of the cream mixture over the strawberries. Place the second cake layer on top and add a good half of the remaining mixture. Place the third cake layer on top and spread the remaining cream over the last layer and around the edge. Remove the stems from the remaining strawberries, halve them, and spread them over the cake. Prepare the icing according to the package instructions and spread it over the strawberries with a spoon. Refrigerate.