Strawberry Raffaello Bomb

For the strawberry raffaello bomb, first prepare the batter.

For the dough, beat the whole eggs with sugar and vanilla sugar until foamy. Mix flour with baking powder and salt and gradually stir into the egg-sugar mixture.

As a form I use 2 cereal bowls. Brush them with oil and fill 3/4 full with the mixture. Bake in a preheated oven at 180 °C for 35 minutes (needle test). Let cool in the molds.

In the meantime, mix mascarpone with powdered sugar and chill.

For the filling, whip 1 BE of whipped cream with cream stiffener and sugar to taste. Mix the diced strawberries and the finely chopped Raffaello chocolates with the whipped cream.

Remove the cooled cake batter from the pan and cut the upper part of the cake straight with a sharp knife and scoop out with a spoon.

Hollow out in such a way that an approx. 2 cm thick rim remains. fill the hollowed out halves with the strawberry raffaello whipped topping. Spread the mascarpone-sugar cream on the rim and fold up to coat the sides.

For the decoration, whip 1 cup of whipped cream with cream stiffener and sugar to taste until stiff. Brush the bomb with it.

Then decorate according to your taste. Chill the cake for 2 hours before eating.

Preparation Tip:

You can make the strawberry raffaello bomb any larger or smaller.

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