- for the layers
- eggs - 10, medium
- sugar - 12 tbsp
- flour - 15 tbsp
- baking powder - 1 tsp
- butter - 1 packet (1/2 cup (125 g)) soft
- vanilla - 3 packets
- for the cream mixture
- confectionery cream - 2 cups (500 ml) liquid
- butter - 1 packet (125 g) soft
- white chocolate - 10.5 oz (300 g)
- powdered dry milk - 5 tablespoons
- powdered sugar - to taste
- for the syrup
- sugar - 1 cup
- water - 1 cup
- coconut flakes - to decorate
- bonbons - 12 pieces "Raffaello"
Beat the eggs with the sugar until white. Preheat the oven to 356°F (180 °C). Combine the flour, baking powder and vanilla and start adding it to the eggs in batches, while beating continuously.
Add the softened butter at the end and stir until evenly mixed. Oil and flour a cake form with a diameter of 10.5″ (27 cm) and bake the mixture into 4 separate layers.
Do not over bake them, let them remain light and fluffy. Leave the finished cake aside to cool.
Whip the confectionery cream to fluffiness, add the soft butter to it and whip until homogeneous. Put a metal container in a water bath and add the crushed white chocolate. The heat needs to be low. Stir the chocolate until it melts. Remove it from the heat and pour in the powdered dry milk, while it's still warm.
Allow the chocolate to cool and gently mix it with the cream and butter. Add powdered sugar to taste. Optionally, add coconut flakes to the cream. Prepare a sugar syrup by dissolving the sugar in the water.
Place the first cake layer in a tray and syrup it. Optionally, you can use the juice from compotes (apricot, peach). Brush the layer with the cream and repeat with the other cake layers. Smear cream on the very top, sprinkle with coconut flakes and arrange the bonbons along the periphery of the cake.
Optionally, you can decorate it with fresh fruit of your choice in the middle. Leave the cake for a few hours in the fridge and then serve.