Strawberry Raffaelo Cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 115 g sugar
• some lemon(s), grated peel
• 50 g flour
• 50 g cornstarch
• 1 tsp baking powder (heaped)
• 1 pack of confectionery (Raffaelo)
• 450 g strawberries, cleaned and washed
• 600 g whipped cream
• 2 packets of vanilla sugar
• 1 pack of cream stiffener
• 25 g desiccated coconut

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Separate the eggs. Beat the egg whites with 3 tablespoons of lukewarm water until stiff. Finally, add 100g of sugar. Fold in the egg yolks one at a time. Add the lemon zest. Mix the flour, cornstarch, and baking powder, sift them onto the egg foam mixture, and fold them in. Line the bottom of a springform pan with baking paper. Spread the sponge cake mixture evenly on top. Bake in a preheated oven (175°C) for about 25 minutes. Allow to cool, remove from the pan, and cut in half horizontally. Cut 15 Raffaello biscuits into large pieces and refrigerate the rest. Dice 250g strawberries. Whip 300g of cream with the remaining sugar, 1 sachet of vanilla sugar, and the cream stabilizer until stiff. Fold in the strawberries and Raffaello biscuits. Spread the cake dome-shaped onto one layer. Cover with the second layer and press down the sides. Refrigerate the cake for about 30 minutes. Toast the desiccated coconut until golden brown. Slice all but one of the remaining strawberries. Whip the remaining cream with the remaining vanilla sugar until stiff. Spread the cake with 150g of the whipped cream and sprinkle with the coconut flakes. Halve the remaining Raffaello and place each one in a circle on the cake with the strawberry slices. Pipe tufts of the remaining cream between them and place the single strawberry in the center.