Raffaello Coconut Cake with Quark Mascarpone Cream
Ingredients
Dough
- 3 large eggs
- 100 ml neutral vegetable oil (e.g., sunflower oil)
- 80 g sugar
- 2 packets vanilla sugar
- 180 g wheat flour (Type 405)
- 1 packet baking powder
- 100 g coconut flakes
- 100 ml milk
- some butter for the pan
Filling and decoration
- 200 g heavy cream
- 250 g low-fat quark
- 250 g mascarpone
- 140 g powdered sugar
- 100 g coconut flakes for sprinkling
- 12 Raffaello candies
Preparation
Preheat oven to 180 degrees Celsius (convection: 160 degrees). For the dough, beat eggs with oil, sugar, and vanilla sugar until creamy. Mix flour with baking powder and add. Add coconut flakes and milk to the dough and mix well. Grease a springform pan (26cm diameter) well. Pour the dough into the pan and smooth the top. Bake in the preheated oven for about 20 minutes. Let cool completely
For the filling, whip the cream until stiff and set aside. Beat low-fat quark and mascarpone with powdered sugar. Fold in the whipped cream. Cut the cake base horizontally in half. Place the first layer on a cake plate
Spread slightly less than half of the cream on the first layer. Place the second layer on top. Put 3-4 heaping tablespoons of the remaining cream into a piping bag with a star tip and set aside. Use the remaining cream to cover the sides and top of the cake
Sprinkle the coconut flakes over the cake and press coconut flakes onto the sides of the cake with your hands. Using the piping bag, pipe about 12 rosettes on the cake. Pipe the rosettes opposite each other so the spacing is even. Place one Raffaello candy on each cream rosette and press lightly. Chill until serving
