Raffaello – Cuts

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Preheat the oven to 180 ° C.
Separate the eggs for the sponge cake base. Beat the egg whites into snow. Beat the egg yolks with the sugar until creamy. Now fold in the egg whites and the flour sifted with baking powder. Spread the batter on a baking sheet.
Put in the hot oven and bake for about 10-15 minutes. Let the sponge cake get cold.
For the cream, melt the white chocolate in a water bath. Beat the whipped cream until stiff. Whip the QimiQ creamy. Stir in the melted chocolate and then fold in the whipped cream. Spread the cream on the cold sponge cake and sprinkle with desiccated coconut if necessary.
Leave to cool in the refrigerator until ready to eat.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.