Raffaello Cake

For the Raffaello cake, bring the whipped cream to the boil and melt the white chocolate in it. Put the mixture in the refrigerator overnight.

Cream butter and sugar, gradually stir in eggs. Mix baking powder and flour and fold into the mixture with the almonds. Bake for approx. 40 minutes at 170 °C.

Mix the cooled whipped cream mixture until creamy. Fill the cooled sponge cake with it and cover. Decorate as desired.

Preparation Tip:

Instead of almonds, you can also use hazelnuts for the Raffaello cake. As a decoration, chopped pistachios also look nice.

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