Description
Fluffiger Biskuit trifft auf cremige Raffaello-Mousse mit zarten Kokosnoten. Saftige Erdbeeren setzen fruchtige Frische, während die weiße Torte mit rotem Fruchtglanz verführerisch und elegant erstrahlt.
Ingredients
Scale
- 3 Eier
- 115 g Zucker
- 2 Tropfen Aroma (Backöl)
- 50 g Mehl
- 50 g Speisestärke
- 1 TL Backpulver
- 200 g Konfekt (Raffaellos)
- 500 g Erdbeeren
- 600 g Schlagsahne
- 2 Pck. Vanillezucker
- 1 Pck. Sahnesteif
- 25 g Kokosraspel
Instructions
- Begin by separating the eggs into yolks and whites. Place the egg whites into a clean, dry mixing bowl. Add 3 tablespoons of water to the egg whites and begin to beat them with an electric mixer on high speed until stiff peaks form. Gradually add 100 g of sugar while continuing to beat, ensuring the sugar dissolves completely and the meringue becomes glossy and stable.
- Carefully fold the egg yolks into the stiff egg white mixture using a spatula. Add 2 drops of baking aroma (Backöl) to enhance the flavor and gently fold it in to maintain the airiness of the batter.
- Sift together the 50 g of flour, 50 g of cornstarch (Speisestärke), and 1 teaspoon of baking powder to ensure even distribution and prevent lumps. Gradually fold this dry mixture into the egg mixture, using gentle folding motions to keep the batter light and airy.
- Prepare a 26 cm diameter springform pan by lining its bottom with baking paper. Pour the batter into the pan and spread it evenly with a spatula to create a smooth surface.
- Preheat your oven to 175°C (electric oven) or 150°C if using a convection oven. Place the springform pan on the middle rack and bake the sponge cake for approximately 25 to 30 minutes. The cake should be golden and spring back slightly when touched. Once baked, remove it from the oven and allow it to cool completely in the pan before removing.
- After the cake has cooled, carefully slice the sponge cake horizontally into two equal layers using a long serrated knife. Set aside the top and bottom layers separately for assembly.
- Take 10 of the Raffaello candies and chop them into small pieces. Reserve the remaining Raffaellos in the refrigerator to keep them fresh for decoration.
- Wash 250 g of the strawberries thoroughly, hull them, and cut them into small cubes. Set aside the rest of the strawberries for decorating later.
- In a large mixing bowl, whip 300 g of cold heavy cream with the remaining sugar, 1 packet of vanilla sugar, and 1 packet of whipped cream stabilizer (Sahnesteif) until stiff peaks form. Be careful not to overbeat.
- Gently fold the diced strawberries and chopped Raffaello pieces into the whipped cream mixture, ensuring an even distribution without deflating the cream.
- Place the bottom layer of the sponge cake on your serving plate. Spread the strawberry-Raffaello cream mixture dome-shaped (kuppelartig) evenly over this bottom cake layer to create a nice rounded top.
- Carefully place the second cake layer on top of the cream filling. Press the top layer gently downwards to secure the layers together without squeezing out the cream.
- Cover the assembled cake and refrigerate it for about 30 minutes to allow the cream filling to set and the flavors to meld.
- While the cake chills, toast the 25 g of coconut flakes in a dry pan over medium heat. Stir frequently and toast until golden brown and fragrant. Remove from heat and let cool.
- Wash the remaining strawberries (excluding one reserved for decoration) and slice them evenly into thin slices. Set aside.
- In a clean bowl, whip the remaining 300 g of heavy cream with 1 packet of vanilla sugar until stiff peaks form. This cream will be used for decorating the cake.
- Remove the chilled cake from the refrigerator. Using a spatula, spread about half of the whipped cream evenly over the top and sides of the cake to create a smooth base layer for decoration.
- Sprinkle the toasted coconut flakes generously over the cream-covered cake to add a crunchy texture and enhance the coconut flavor.
- Arrange the sliced strawberries in a circular wreath pattern around the dome-shaped cream on the cake’s top edge to create an attractive border.
- Fill a piping bag fitted with a star nozzle with the remaining whipped cream. Pipe decorative cream rosettes (Sahnetuffs) evenly spaced around the cake’s top edge for an elegant finish.
- Decorate the cake further by placing the remaining whole Raffaellos evenly atop the piped cream rosettes. Finally, place the reserved whole strawberry in the center of the cake as a striking focal point.
- Serve the cake chilled and enjoy a delicious combination of fluffy sponge, creamy filling, fresh strawberries, and the unique coconut-almond flavor of Raffaello.
Notes
For best results, ensure all cream and mixing bowls are well chilled before whipping to achieve maximum volume. Toasting the coconut flakes enhances their flavor and adds a pleasant crunch. The cake is best served fresh but can be stored covered in the refrigerator for up to 2 days. When slicing, use a sharp serrated knife and wipe it clean between cuts for neat slices. The calorie information refers to one of sixteen portions.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
