Strawberry Raffaello Cake

Line the base of a 26 cm springform with baking paper and preheat the oven to 150 °C (fan).

Separate the eggs. Beat the egg whites with 3 tbsp cold water until stiff, gradually adding 100 g sugar so the mixture becomes glossy and the sugar dissolves.

Beat the egg yolks in one at a time into the egg white mixture.

Sift together the flour, cornstarch, baking powder and lemon zest, then gently fold into the mixture.

Pour the batter into the tin and bake the sponge for 20–25 minutes. Then allow to cool completely.

Raffaello (except for 5 pieces) roughly chop or crush. Wash, hull and let the strawberries drain well. Cut 300 g of strawberries into small cubes.

Carefully slice the cooled sponge horizontally in half.

Soak the gelatine sheets in cold water.

Whip 250 g cream with 1 tbsp sugar, 1 packet vanilla sugar and cream stabilizer until stiff.

Beat the ricotta in a bowl with 2 tbsp sugar until creamy. Squeeze out the gelatine, dissolve it and quickly stir it into the ricotta cream.

Gently fold in the strawberry cubes, the crushed confections and the whipped cream.

Spread the filling dome-shaped onto the lower sponge. Place the second sponge on top and press down lightly.

Chill the cake for about 30 minutes to allow the filling to set.

Toast the coconut flakes in a pan without fat until golden brown and let cool. Slice the remaining strawberries thinly.

Whip the remaining cream with vanilla sugar until stiff. Spread half of the cream over the cake and sprinkle with the toasted coconut flakes.

Decorate with the strawberry slices. Pipe the remaining cream as rosettes and halve the remaining Raffaello and place them as a wreath around the cake.