Creamy strawberry Raffaello tart

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of lukewarm water until stiff. Finally, pour in 100 g sugar while stirring. Beat the egg yolks one after the other. Add lemon baking oil. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in loosely. Line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Let the sponge cake cool down on a cake rack. Remove the base from the tin and cut through once. 15 Cut Raffaello into pieces. Put the rest of the Raffaello in a cool place. Wash, drain and clean the strawberries. Cut 250 g strawberries into cubes. Whip 300 g cream, remaining sugar, 1 packet of vanilla sugar and cream stiffener until stiff. Fold in the strawberries and Raffaellos and spread the mixture dome-shaped on the lower cake base. Cover with the second base and press down the sides. Put the cake in a cool place for about 30 minutes. Roast the grated coconut in a pan without fat until golden brown and let it cool down. Cut the remaining strawberries into slices.

3. 3

   Cut 250 g strawberries into cubes. Whip 300 g cream, remaining sugar, 1 packet of vanilla sugar and cream stiffener until stiff. Fold in the strawberries and Raffaellos and spread the mixture dome-shaped on the lower cake base. Cover with the second base and press down the sides. Put the cake in a cool place for about 30 minutes. Roast the grated coconut in a pan without fat until golden brown and let it cool down. Cut the remaining strawberries into slices. Whip remaining cream and vanilla sugar until stiff. Spread the cake with half of the cream and sprinkle with grated coconut. Cover with strawberry slices as a wreath. Put the rest of the cream in a piping bag with a star-shaped spout and decorate the cake with cream tuffs. Halve the remaining Raffaellos and place them on the cake as a wreath. Decorate in the middle with a strawberry

4. 4

   Whip remaining cream and vanilla sugar until stiff. Spread the cake with half of the cream and sprinkle with grated coconut. Cover with strawberry slices as a wreath. Put the rest of the cream in a piping bag with a star-shaped spout and decorate the cake with cream tuffs. Halve the remaining Raffaellos and place them on the cake as a wreath. Decorate in the middle with a strawberry