For the Raffaello cake, separate the eggs. Beat the egg yolks with sugar and vanilla sugar. Mix flour with cornflour, baking powder and cocoa. Beat egg whites until firm.
Fold flour mixture into egg yolk mixture alternately with water and oil. Finally, carefully fold in the beaten egg whites. Bake at 180 degrees for approx. 30-40 min. Cut the cake in half.
For the cream, boil whipped cream with chocolate, put in the refrigerator overnight. The next day, mix until a firm cream is formed.
Spread the 1st cake layer with half of the cream. Spread the other half on the cake (and on the side). Decorate with Raffaello and coconut sprinkles.
Preparation Tip:
If you like, you can refine the filling for the Raffaello cake with a little coconut syrup or with Batida de Coco. With the latter, however, then no children should eat.
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