Birthday cake "Raffaello"

This delicate biscuit-coconut cake is very easy to prepare and turns out perfect the first time.

Ingredients

• Eggs - 5 pcs.
• Sugar - 200 g
• Flour - 1 cup
• Nuts (roasted peanuts) - 100 g
• Coconut flakes - 50 g + for decoration
• Cream cheese (ricotta or mascarpone) - 400 g
• Condensed milk - 1 can
• Baking powder for dough - 10 g
• Vanillin - to taste
• Salt - 1 pinch
• Oil (sunflower) - for greasing the mold
• Candies "Raffaello" (for decoration) - 6-8 pcs.

Directions

1. First you need to prepare a biscuit. To do this, beat the eggs with a pinch of salt with a whisk. Add sugar to them and beat again until the mass doubles in size (about five minutes).
2. Pour crushed nuts into the resulting mass and mix everything well. You need to mix the dough from the bottom up, for an even distribution of the nut mass.
3. Sift the flour with baking powder and vanilla using a sieve and gently knead the dough with a spatula.
4. Place the finished biscuit dough into a greased baking dish. Bake a nut sponge cake at a temperature of 170-180 degrees for 40-50 minutes.
5. While the biscuit is baking in the oven, prepare the cream.
6. To do this, soft cheese together with condensed milk should be beaten with a whisk for 3-4 minutes. After that, add coconut flakes and beat the coconut cream from condensed milk and cream cheese for about a minute.
7. The finished nut biscuit needs to be cooled well and cut into several cakes. You can cook the cakes separately, but it's more convenient for me this way.
8. Sponge sponge cakes well with coconut cream from condensed milk and cream cheese.
9. (If you like juicy pastries, you can soak the bottom cake with warm milk.)
10. Sprinkle the finished biscuit cake with coconut cream generously with coconut flakes. Decorate the birthday cake with Raffaello sweets.