Raffaello Cake with Apricots

Toast the desiccated coconut in a dry pan until golden brown, then let it cool completely.

Preheat the oven to 180°C (top and bottom heat). Separate the eggs and beat the egg whites until stiff.

Beat the soft butter, sugar, vanilla sugar and egg yolks in a bowl until creamy and fluffy.

Mix the flour and baking powder, add the cooled toasted coconut to the egg mixture and stir briefly.

Gently fold in the egg whites until no large white streaks remain.

Pour the batter into a 26 cm springform pan and bake for about 30 minutes.

Remove the cake base from the oven and let it cool completely on a wire rack.

Warm the apricot jam briefly and spread it over the cooled base. Drain the apricots well and arrange them on top.

Whip the cream with stabilizer until stiff. Chop the Raffaellos and fold them into the cream.

Spread the cream over the apricots, decorate with halved Raffaellos and chill until serving.