Raffaello Cake

First boil the whipped cream and melt the chocolate in it. Put the mixture in the refrigerator overnight.

Cream the butter and sugar until fluffy, then gradually add the eggs. Sift baking powder and flour, fold into the mixture with the almonds.

Grease and flour a springform pan and bake the dough in it for 40 minutes at 170 °C. Then allow to cool

Mix the cooled whipped cream mixture until it has a creamy consistency, fill the cooled sponge cake with it and cover it.

Sprinkle over the top and chill the cakes again before cutting.

Preparation Tip:

Raffaello balls make particularly good decorations.

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