Strawberry Raffaello Cream Cake

Preheat the oven to 175°C (347°F) conventional or 155°C (311°F) fan. Line an 18 cm springform pan with parchment paper.

Beat eggs, sugar, and salt for about 10 minutes until thick. Mix flour, cornstarch, and baking powder, then sift in two parts into the egg mixture and fold in gently. Pour the batter into the springform pan and bake in the preheated oven for about 25 minutes (test with a toothpick). Remove from the oven and unmold. Let the biscuit cool upside down on a wire rack.

Hull, wash, and pat dry the strawberries, then cut into cubes. Whisk quark, mascarpone, lemon juice, vanilla sugar, and sugar until smooth. Whip the cream until stiff, adding the whipped cream stabilizer while whipping. Gently fold the whipped cream into the cream mixture. Set aside 5 Raffaello candies for decoration. Chop the remaining Raffaello candies and fold them with the strawberry cubes into the cream.

Cut the biscuit base horizontally into three layers. Place the top layer on a cake plate and surround with a cake ring. Spread half of the cream on the base, then place the second layer on top. Spread the remaining cream on the second layer. Place the last layer with the bottom side up on the cream. Chill in the refrigerator for about 4 hours, preferably overnight, until set.

Whip the cream with vanilla sugar until stiff. Carefully remove the cake from the cake ring and cover the sides with cream. Sprinkle with coconut flakes. Wash and pat dry the strawberries, setting aside 5 whole strawberries. Slice the remaining strawberries thinly and press them against the cake border. Finally, decorate the cake with Raffaello candies and strawberry halves.