Ingredients

3 egg(s)
115 g sugar
2 drops of flavoring (baking oil)
50 g flour
50 g cornstarch
1 teaspoon baking powder
200 g confectionery (Raffaellos)
500 g strawberries
600 g whipped cream
2 packs vanilla sugar
1 pack cream stiffener
25 g grated coconut

preparation

Separate the eggs. Beat the egg whites with 3 tablespoons of water until stiff. Add 100g sugar and continue beating until dissolved. Fold in the yolks. Add baking oil. Sift the flour, starch and baking powder onto the foam mixture and fold in. Line the bottom of a springform pan (26 cm) with baking paper. Pour in the batter and smooth out.

Bake in the preheated oven (electric stove: 175 °C/convection oven: 150 °C) for 25 – 30 minutes. Let cool down. Cut the bottom in half across.

Cut 10 Raffaellos into pieces. Refrigerate the remaining Raffaellos. Dice 250 g strawberries. Whip 300 g of cream with the remaining sugar, 1 sachet of vanilla sugar and cream stabilizer until stiff. Fold in the strawberries and Raffaello pieces. Spread the mass in a dome shape on the bottom layer. Cover with the second layer, gently pressing down the sides. Chill the cake for about 30 minutes.

Roast the coconut flakes. Cut the remaining strawberries into slices, except for one for the middle of the cake. Whip the remaining cream with the vanilla sugar until stiff. Spread half of the cream over the cake and sprinkle with desiccated coconut. Lay the strawberry slices on the edge of the dome to form a wreath. Fill the remaining cream into a piping bag with a star nozzle and serve the cake decorated with cream tuffs, the remaining Raffaellos and the last strawberry.

The calorie information refers to 1 piece of 16.