Raffaello Slices

For the raffaello slices, first prepare the sponge. Beat the eggs for about 15 minutes, then slowly add the sugar and vanilla sugar and continue to beat for another 5 minutes.

Fold the oil and hot water alternately with the flour and baking powder into the egg mixture. Spread the mixture on a baking tray lined with baking paper and bake at 180 °C top and bottom heat for approx. 30-35 minutes.

For the cream, soak the gelatine in cold water. Whip the cream until stiff, stir the sour cream and the powdered sugar until smooth (stir in food coloring if necessary).

Heat a little milk and dissolve the softened gelatine in it and stir into the sour cream. Fold the whipped cream into the sour cream and gelatine mixture and spread evenly on the cooled sponge cake base.

Refrigerate for approx. 2-3 hours and then sprinkle with coconut.

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