A moist, fluffy cake with a delicate coconut flavor and creamy almond topping. Quick to make, light, and perfect for a small, mindful treat break.
Fluffy Raffaello Cake
SimpleLevel
40 Min.Working hours
from Paulina
Ingredients
- 40 gSHEKO Balance Shake Coconut Almond
- 3Eggs (size M)
- 100 gDesiccated coconut
- 250 gLow-fat quark
- 60 gErythritol
For the topping:
- 20 g SHEKO Balance Shake Coconut Almond
- 150 g Balance Cream Cheese
- 1 tbsp Water (if needed for consistency)
- 1 tbsp Desiccated Coconut
- 1 tbsp Sliced Almonds
Nutritional values per serving
174
Calories
11.6 g
Protein
3 g
Carbohydrates
13 g
Fat
Preparation
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Prepare the dough: Separate the eggs carefully. Mix the egg yolk with the low-fat quark and erythritol until a smooth mixture forms. Mix the shredded coconut with the SHEKO powder and fold this mixture into the quark mixture.
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Fold in the egg whites: Beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter to preserve the airiness. Pour the mixture into a small springform pan (Ø 18–20 cm) and bake the cake at 160 degrees Celsius (top and bottom heat) for about 35 to 40 minutes.
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Complete the topping: Mix the Balance cream cheese with the SHEKO powder. Add just enough water until the cream is spreadable but still firm. Spread the cream on the cooled cake and sprinkle it with shredded coconut and almonds.
