Raffaello Cake

Cake base:

1. Preheat the oven to 350°F/ 180°C. Line the bottom of the springform with parchment paper.
2. Eggs: Separate the eggs. Beat the egg whites and the warm water until stiffer. Slowly add the sugar and continue beating until the egg whites are stiff and glossy. Carefully fold in the lightly beaten egg yolks.3 eggs + 2 tablespoons warm water + ¾ cup sugar/ 150 g
3. Add dry ingredients: Mix the flour, cornstarch, and baking powder and sift them over the egg mixture. Fold in carefully.⅔ cup all-purpose flour 85 g + ¼ cup cornstarch/ 35 g + 1 teaspoon baking powder
4. Bake cake: Pour the batter into the prepared springform and bake for about 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Release the cake from the form and let it cool completely on a wire rack.

Filling:

1. Check the instructions on the gelatin packet before starting.
2. Soak the gelatin leaves in cold water, according to the packet's instructions, about 10 minutes.6 gelatin leaves
3. Mix filling ingredients: In the meantime, mix coconut yogurt, sugar, and vanilla extract in a bowl.1 lb coconut yogurt/ 450 g + ⅔ cup sugar/ 65 g 1 teaspoon vanilla extract
4. Dissolve gelatin: Squeeze the gelatin leaves lightly and place them into a saucepan large enough to hold all the filling at the end. Heat very gently while stirring constantly until the gelatin leaves are completely dissolved. Do not let it come to a boil.
5. Add yogurt mixture: Remove from the heat and start adding the coconut mixture to the gelatin, one tablespoon at a time. Only add the next tablespoon when the previous one is completely incorporated.
6. Chop Raffaello and chop the almonds they contain as well. Fold the chopped Raffaello into the coconut gelatin mixture.5 pieces Raffaello
7. Chil briefly: Place the mixture in the fridge until it starts to set. It should only start to set and not set completely.
8. Heavy cream: In the meantime, beat the heavy cream until stiff. When the yogurt gelatin mixture is slightly set, fold the heavy cream into it.1¾ cup heavy cream/ 400 ml

Assemble:

1. Prepare pineapple: Drain the pineapple thoroughly. Chop it into small pieces, if not already chopped.1 can pineapple pieces
2. Assemble Raffaello cake: Place the cake onto a serving platter and set a metal cake ring around it. Cover the base with the pineapple pieces. Pour the coconut cream mixture over the cake base.
3. Chil cake: Place the cake in the fridge to set for at least 4-5 hours or better overnight.
4. Decorate cake: When ready to serve, use a cake divider to mark the slices, if desired. Very carefully halve the Raffaellos and decorate the cake. Place a whole Raffaello in the middle of the cake. Sprinkle the cake with some desiccated coconut, if desired. 10 pieces Raffaello + some desiccated coconut