Ingredients:
3 egg(s)
115g sugar
2 drops aroma (baking oil)
50g flour
50 g cornstarch
1 teaspoon Baking powder
200 g confectionery (Raffaellos)
500g strawberries
600g whipped cream
2 packs of vanilla sugar
1 pack of cream stiffener
25 g desiccated coconut
Preparation:
Separate the eggs. Beat the egg whites with 3 tablespoons of water until stiff. Sprinkle in 100g sugar and continue beating until dissolved. Fold in the egg yolks. Add baking oil. Sift flour, starch and baking powder onto the foam mixture and fold in. Line the bottom of a springform pan (26 cm) with baking paper. Pour in the dough and smooth it out.
Bake in a preheated oven (electric stove: 175 °C/fan oven: 150 °C) for 25 – 30 minutes. Let cool down. Cut the bottom once across.
Cut 10 Raffaello tickets into pieces. Refrigerate the remaining Raffaellos. Dice 250 g strawberries. Beat 300 g cream with the remaining sugar, 1 packet of vanilla sugar and cream setting agent until stiff. Fold in strawberries and Raffaello pieces. Spread the mixture onto the bottom base in a dome shape. Cover with the second base, gently pressing the sides down. Let the cake cool for about 30 minutes.
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