Raffaello cake on a baking sheet recipe
- Easy to prepare
- 4 serving
- 120 minutes
For 4 serving
Ingredients
Preparation procedure
- Whisk the egg whites and sugar into a meringue, into which you carefully fold the dry ingredients using a pastry spatula – the flour mixed with the coconut. (Batter: 6 egg whites, 250 g powdered sugar, 100 g plain flour, 150 g coconut)
- Spread onto a baking sheet lined with paper and bake at 160–170 degrees for 20 minutes (or at 180 degrees for 10 minutes).
- For the cream, mix half of the milk with the sugar and put it on the heat. (Cream: 6 egg yolks, 1 l milk, 100 g granulated sugar, 250 g butter, 2 packs vanilla pudding, Coconut for sprinkling)
- Mix the other half of the milk with the pudding powder and the egg yolks.
- When the milk with sugar comes to a boil, remove from the heat and slowly stir in the egg yolk mixture.
- Mix well so that the ingredients combine.
- Return to the heat and stir over low heat until a smooth, thick pudding forms.
- Let the pudding cool, and when it is slightly warm, stir in the whipped butter, a spoonful at a time, and, if you wish, a handful of coconut.
-
Spread the cream over the cooled cake, smooth it and sprinkle with coconut. Serve the dessert chilled.
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