Light layered cake made of biscuit and sour cream with Raffaello

Light layered cake made of biscuit and sour cream with Raffaello

Portions: 10 persons | Preparation time: 90 minutes

The airy biscuit base and the refreshing sour cream are a wonderful combination in this layered cake. Two different colored biscuits and the crumbs look fantastic in this cake. The Raffaello chocolates complement the cake visually.

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )
Light layered cake made of biscuit and sour cream with Raffaello
Light layered cake made of biscuit and sour cream with Raffaello

Portions: 10 persons | Preparation: 90 minutes

The airy biscuit base and the refreshing sour cream are a wonderful combination in this layered cake. Two different colored biscuits and the crumbs look fantastic in this cake. The Raffaello chocolates complement the cake visually.

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )

Season: Winter | Region: Europe | Preparation: Bake | Menu: Recipes with Video, cake | Cuisine: German recipes

Ingredients

Dough

  • 250 g sugar
  • 8 eggs
  • 300 g flour
  • 1 pack of baking powder
  • 4 tbsp cocoa
  • vanilla, to taste
  • 1 pinch of salt

Cream

  • 400 g sour cream
  • 400 g whipped cream
  • 1 Pack Raffaello

Instructions

Prepare the batter

  1. Separate the egg yolks from the egg whites.
  2. Beat the egg whites until fluffy.
  3. Stir the sugar with the egg yolks, salt and vanilla until creamy.
  4. Stir in the flour and baking powder.
  5. Stir the egg whites into the batter.
  6. Divide the dough into 2 halves. Stir in the cocoa powder into one half.
  7. Preheat the oven, line the 26 cm springform pan with baking paper.
  8. Bake both halves of the dough individually at 190 degrees for 20 – 25 minutes and allow to cool.
  9. Cut the bases horizontally and light and dark ones Grate the crumbs and set aside.

Prepare the cream

  1. Whip the chilled whipped cream until stiff.
  2. Mix the sour cream with the crushed Raffaellos.
  3. Stir the whipped cream into the cream.

Assemble the cake

  1. Put the cream alternately on the cake bases Spread ( light and dark ), start with the light base.
  2. The last base and the edges of the cake also spread with the cream.
  3. Mix the light and dark crumbs and spread on the cake, pressing down lightly.
  4. With the rest Raffaello balls decorate the cake.

If desired, Giotto balls can also be used.

Utensils

  • hand mixer
  • bowl
  • 2 springform pans
  • baking paper
  • cake dividers
  • kitchen spatula