Strawberry Raffaello cake – a dream
Raffaello balls combined with strawberries in a cake – it doesn’t get much better than that. The mixture of quark and mascarpone with lemon juice makes the cake refreshingly light.
INGREDIENTS (For an 18 cm tin)
FOR THE SPONGE CAKE
4 eggs (size M)
100 g sugar
1 pinch of salt
100 g flour (type 405)
40 g cornstarch
1 tsp baking powder
FOR THE FILLING
300 g strawberries
250 g quark (20% fat)
250 g mascarpone
1 tbsp lemon juice
1 pack of vanilla sugar
40 g sugar
100 g cream
2 packs of cream stiffener
150 g Raffaellos
FOR THE DECORATION
100 g cream
1 pack of vanilla sugar
3 tbsp coconut flakes
100 g strawberries
PREPARATION
Step 1
For the sponge cake, preheat the oven to 175 degrees top/bottom heat (fan oven 155 degrees). Line a springform pan (Ø 18 cm) with baking paper.
Step 2
Beat the eggs, sugar and salt for about 10 minutes until thick. Mix the flour, cornstarch and baking powder, sieve in two parts onto the egg mixture and carefully fold in.
Pour the dough into the springform pan and bake in the preheated oven for about 25 minutes. Don’t forget to do the toothpick test. Take it out of the oven and remove it from the pan. Let the sponge cake cool on a wire rack with the top side down.
Step 3
For the filling, clean and wash the strawberries, pat them dry and cut them into cubes. Stir the quark, mascarpone, lemon juice, vanilla sugar and sugar until smooth.
Beat the cream until stiff. Add the cream stiffener as you go. Carefully fold the cream into the cream.
Put 5 Raffaellos aside for decoration. Chop the remaining Raffaellos into small pieces and fold them into the cream with the strawberry cubes.
