Strawberry Raffaello Cake

Separate the eggs. Whip egg whites and 3 tbsp. water until stiff.

Add 100 g sugar and continue to beat until dissolved. Fold in egg yolks. Add baking oil.

Sift flour, cornstarch and baking powder onto the foam mixture and fold in with a whisk.

Line the bottom of a cake springform pan with parchment paper. Pour in the mixture and smooth it out. Bake in a preheated oven at 175 °C for 25-30 minutes. Allow to cool. Cut the base diagonally once.

Cut 10 Raffaellos into small pieces. Refrigerate remaining Raffaellos.

Cut 250 g strawberries into cubes.

Whip 300 g whipped cream, remaining sugar, 1 package vanilla sugar and cream stiffener until stiff. Fold in strawberries and Raffaello pieces. Spread the mixture like a dome on the bottom cake layer. Cover with second cake layer, pressing down sides. Refrigerate cake for about half an hour.

Toast coconut flakes.

Slice remaining strawberries, except one for center of cake.

Whip remaining whipped cream and 1 package vanilla sugar until stiff. Spread the cake with just over half of the whipped cream and sprinkle with coconut flakes.

Place strawberry slices as a wreath on the edge of the dome.

Pour the remaining whipped cream into a piping bag with a star-shaped nozzle. Decorate the cake with cream puffs and Raffaellos.

Preparation Tip:

Self-cut strawberry roses are great for decorating.

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