Strawberry Raffaello cake! 🍓🥥
INGREDIENTS
FOR THE SPONGE CAKE
4 eggs (size M)100 g sugar1 pinch of salt100 g flour (type 405)40 g cornstarch1 tsp baking powder
FOR THE FILLING
300 g strawberries250 g quark (20% fat)250 g mascarpone1 tbsp lemon juice1 pack of vanilla sugar40 g sugar100 g cream2 packs of cream stiffener150 g Raffaellos
FOR THE DECORATION
100 g cream1 pack of vanilla sugar3 tbsp coconut flakes100 g strawberries
PREPARATION
Step1
For the sponge cake base, preheat the oven to 175 degrees top/bottom heat (fan oven 155 degrees). Line a springform pan (Ø 18 cm) with baking paper.
Step 2
Beat the eggs, sugar and salt for about 10 minutes until thick. Mix the flour, cornstarch and baking powder, sift in two parts onto the egg mixture and carefully fold in. Pour the dough into the springform pan and bake in the preheated oven for about 25 minutes. Don’t forget to do the toothpick test. Take it out of the oven and remove it from the pan. Let the sponge cake cool on a wire rack with the top side down.
Step 3
For the filling, clean and wash the strawberries, pat them dry and cut them into cubes. Stir the quark, mascarpone, lemon juice, vanilla sugar and sugar until smooth. Beat the cream until stiff. Add the cream stiffener as you go. Carefully fold the cream into the cream. Put 5 Raffaellos aside for decoration. Chop the remaining Raffaellos into small pieces and fold them into the cream with the strawberry cubes.
