Raffaello cake
This creamy Raffaello cake is particularly light and simply fantastically delicious thanks to its airy quark and mascarpone cream.The dough is particularly fluffy thanks to the coconut flakes.
INGREDIENTS (For a 26cm tin)
FOR THE DOUGH
3 eggs (size M)
100 ml neutral cooking oil (e.g. sunflower oil)
80 g sugar
2 packs of vanilla sugar
180 g wheat flour (type 405)
1 pack of baking powder
100 g coconut flakes
100 ml milk
some butter for the tin
FOR FILLING & DECORATION
200 g cream
250 g low-fat quark
250 g mascarpone
140 g icing sugar
100 g coconut flakes for sprinkling
12 Raffaellos
PREPARATION
Step 1
Preheat the oven to 180 degrees (fan oven: 160 degrees). For the dough, beat the eggs with the oil, sugar and vanilla sugar until creamy. Mix the flour with the baking powder and add. Add the coconut flakes and milk to the dough and mix well. Grease a springform pan (Ø26cm) well. Put the dough into the pan and smooth it out. Bake in the preheated oven for about 20 minutes. Allow to cool completely.
Step 2
For the filling, whip the cream until stiff and set aside. Mix the low-fat quark and mascarpone with the icing sugar. Fold in the cream. Cut the dough base horizontally once. Place the first base on a cake plate.
Step 3
Put a little less than half of the cream on top and spread it. Place the second base on top. Put 3-4 heaped tablespoons of the remaining cream in a piping bag with a star nozzle and set it aside. Coat the edge and lid of the cake with the remaining cream.
Step 4
Sprinkle the coconut flakes over the cake and press the coconut flakes onto the edge of the cake with your hands. Use the piping bag to pipe about 12 tufts onto the cake. Always pipe the tufts on opposite sides so that the distance between the tufts is more even. Place a Raffaello on each cream tuft and press down lightly. Refrigerate until serving.
