Raffaello – Cake

Toast dried coconut flakes in a heavy frying pan until golden and cool.

Separate eggs. Beat soft sugar, vanilla sugar, butter and egg yolks until creamy. Mix toasted coconut flakes into flour, then fold into creamed mixture. Gently fold in very stiffly beaten snow.

Pour the mixture into a well-greased and floured 26 cm cake springform pan.

Bake at 180 °C for 30 minutes. Test with chopsticks! Remove from pan and cool on a wire rack.

Cut the base into two layers. Spread both layers with briefly warmed apricot jam. Place the drained apricots cut into thin slices on top.

Whip the cream until stiff, adding the cream stiffener and vanilla sugar.

Cut Raffaellos in half with a very sharp kitchen knife. Set aside 17 good halves. Chop the less good raffaellos with a chef’s knife and mix them into a small part of the whipped cream, which is then used to spread the bottom layer.

Place the top cake layer on top and smooth with the remaining whipped cream.

Top cake with 16 Raffaello halves all around and 1 half in the center.

Remove brown layer from freshly whipped coconut and shave on. Sprinkle evenly over cake and press lightly until smooth. Place 16 fine slices of apricots decoratively.

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