Strawberry Raffaelo Dream >> A summer Raffaelo cake
The temperatures are rising, the sun comes out more often behind the thick gray rain clouds and kisses our noses. Yes, finally it will be summery. I look forward to afternoons in the park, at the lake and in the garden – with ice cream and other delicious things. Especially great in the summer I find a wonderful cake with fresh fruit – just sweet enough to give the palate a joy but nice airy and easy.
Strawberry Pie Raffaelo
You need ingredients for the cake bottom (alternatively, you can also take finished from the supermarket, then everything goes even faster) and the ingredients for the cake layer.
Ground:
Cake layer:
500g fresh strawberries
2 packets of vanilla sugar
2 packets of cream stabilizer
To decorate the cake, place about 10 raffaelos and strawberries each.
First you separate the eggs, beat the egg whites stiffly and add the sugar afterwards. Keep stirring until it dissolves. Now fold in the egg yolk, flour and cornflour. Put dough in a springform pan (do not forget to grease) and bake at 150 ° C for 25-30 minutes. Allow the bottom to cool and cut in half using a string or carefully with a knife lengthwise.
Once you have finished baking (or taken out of the package), you can continue with the really good part. Incidentally, I have taken a cake ring to help, so that the cake in the end does not go wrong.
First you beat half the cream with the vanilla sugar and a packet of cream stabilizer (important: add this gradually) stiff. I prefer the mixer, but Granny shows you how to do it with a whisk – then you even have a little workout for the poor on top!
Strawberries and Raffaelos are now diced – by the way, this works best when the confectionery is well chilled! Then you raise the diced strawberries and the small cut Raffaelos under the cream mass. Everything is mixed now spread on the bottom of the cake and then gently pressed on the second cake base.
Beat the remaining cream with vanilla sugar and cream until it is firm. You can test this by turning the bowl upside down – the contents should stay in the bowl.
Spread the mixture on the cake base and sprinkle with grated coconut. Slice the remaining strawberries (except for one) and arrange nicely on them, I’ve put them in circles. With a pastry bag (alternatively cut open a butter bag bottom) small cream hoods around the outside and a larger splash in the middle. On the bonnets draped halved raffaello balls and in the middle of the pie a whole strawberry.
Keep the cake cool for some time!
Finished! Enjoy the meal.
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