Raffaelo – Cake

Roast the coconut flakes until golden and cool. Mix vanilla sugar, sugar, butter and egg yolks until creamy. Fold in coconut flakes and flour and mix with stiffly beaten egg whites. Bake the dough in a cake springform pan (26 cm) for 30 minutes at 180 degrees. Briefly heat the apricot jam and spread on the cooled base. Place apricots on top. Whip cream with cream stiffener until stiff. Chop the raffaelos and mix them into the whipped cream. Spread the whipped cream over the apricots. Decorate with half of the Raffaelos.

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