Strawberry Raffaello Cake
With recipe 📌
Raffaello balls combined with strawberries in a cake – it doesn’t get much better than this. The mixture of quark and mascarpone with lemon juice makes the cake refreshingly light.
INGREDIENTS
FOR THE SPONGE CAKE
4 eggs (size M)
100 g sugar
1 pinch of salt
100 g flour (type 405)
40 g cornstarch
1 tsp baking powder
FOR THE FILLING
300 g strawberries
250 g quark (20% fat)
250 g mascarpone
1 tbsp lemon juice
1 packet of vanilla sugar
40 g sugar
100 g heavy cream
2 packets of cream stiffener
150 g Raffaellos
FOR THE DECORATION
100 g heavy cream
1 packet of vanilla sugar
3 tbsp desiccated coconut
100 g strawberries
PREPARATION
Step 1
For the sponge cake base, preheat the oven to 175°C (350°F) top/bottom heat (155°C fan-assisted). Line a springform pan (Ø 18 cm) with parchment paper.
Step 2
Beat the eggs, sugar, and salt for about 10 minutes until thick. Mix the flour, cornstarch, and baking powder, sift them in two portions onto the egg mixture, and carefully fold in.
Pour the batter into the springform pan and bake in the preheated oven for about 25 minutes. Don’t forget to do the toothpick test. Remove from the oven and remove from the pan. Let the sponge cake cool upside down on a wire rack.
Step 3
For the filling, hull and wash the strawberries, pat dry, and dice them. Whisk the quark, mascarpone, lemon juice, vanilla sugar, and sugar until smooth.
Whip the cream until stiff peaks form, gradually adding the cream stabilizer. Carefully fold the cream into the cream. Set aside 5 Raffaellos for decoration.
Finely chop the remaining Raffaellos and fold them into the cream along with the diced strawberries.
