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Wednesday, November 20, 2013
Raffaello (coconut) squares/ Raffaello kocke
CAKE:
300 grams sugar
100 grams all-purpose flour
6 egg whites
150 grams grated coconut
Beat egg whites until soft peaks form. Add sugar and beat until shiny and stiff. Fold in flour and coconut until well combined. Bake for about 25 minutes or until just lightly brown at 190°C / 374°F. Let cool to room temperature.
FILLING:
6 egg yolks
130 grams sugar
3 packages of vanilla sugar
6 tablespoons milk
3 tablespoons strong flour
3 tablespoons all-purpose flour
Mix all ingredients together and boil them in 300 ml of milk. Let cool to room temperature. Fold 200 grams of butter into the mixture and spread on top of cake bottom.
Sprinkle with 50 grams finely shredded coconut.
BISKVIT:
30 dag sladkorja
10 dag moke
6 beljakov
15 dag kokosove moke
Zmešaš beljake, dodaš sladkor, moko in kokosovo moko. Pečes približno 25 minut na temperaturi cca. 190°C.
KREMA:
6 rumenjakov
13 dag sladkorja
3 vanilijevi sladkorji
6 žlic mleka
3 žlice ostre moke
3 žlice gladke moke
Vse sestavine zmešaj in skuhaj v 3 dl mleka (tako kot puding).
V hladno kremo vmešaj 20 dag masla.
Testo dobro navlaži z mlekom in namaži s kremo. Nato posuj s 5 dag kokosove moke.
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