Pink Raffaello Cake

Name: Pink Raffaello Cake
Yield: 1
Ingredients: 200 g Ladyfingers; 100 g Butter; 7-10 Tbsp Oil; 8 sheets white gelatine; 1 glass (370 ml) Cherries or cranberries; 250 g Mascarpone; 250 g Low-fat curd; 4-6 Tbsp Lemon juice; 100 g + 2 tablespoons sugar; 8 drops of butter-vanilla flavour; 250 g Whipped cream; 400 g Raffaello confectionery; 7-10 Tbsp pink truffle pralines; 1 large freezer bag

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

200 g Ladyfingers
100 g Butter
7-10 Tbsp Oil
8 sheets white gelatine
1 glass (370 ml) Cherries or cranberries
250 g Mascarpone
250 g Low-fat curd
4-6 Tbsp Lemon juice
100 g + 2 tablespoons sugar
8 drops of butter-vanilla flavour
250 g Whipped cream
400 g Raffaello confectionery
7-10 Tbsp pink truffle pralines
1 large freezer bag

Directions

1
Pour the biscuits into a freezer bag and seal it. Crumble finely with a dough roll. Melt butter at low heat. Mix in the sponge crumbs. Place the cake ring or springform pan rim (26 cm Ø) on a cake plate lightly coated with oil. Press the crumb mixture onto it, except for 2 tablespoons, as a cake base. Chill for approx. 30 minutes.
2
Soak gelatine in cold water. Drain the cherries and collect the juice. Mix mascarpone, quark, 1⁄8 l cherry juice, lemon juice, 100 g sugar and vanilla aroma briefly. Squeeze the gelatine and dissolve at low heat. Stir in 2 tablespoons of cream, then stir into the rest of the cream. Chill the cream until it begins to gel
3
Whip the cream until stiff and fold into the cream. 1⁄4 Spread the cream on the cake base. Spread the cream on the cake base and press it in gently, leaving only 9 pieces. Spread the rest of the cream loosely on top. Chill for approx. 4 hours
4
Possibly cut the truffles and the remaining Raffaellos in half. Decorate the cake with the rest of the sponge crumbs, truffles, Raffaellos and cherries