Raffaello cubes
When you want to taste rafaella and not want to make one ball at a time, biscuit cakes are a lifeline - easy to make, and a nice, airy, coconut-flavored
Preparation steps
- Whisk whole eggs frothily with sugar, gradually add oil and water. Add a little flour mixed with baking powder to the mixture.
- Pour the mixture into a greased and floured tin and bake in a preheated oven at 180 ° C for 20-25 minutes (until it begins to separate from the ends), it must remain light in color.
- Prepare the cream: put the thickener (flour), vanilla, sugar in the milk and cook until it thickens. When this has cooled, add the softened butter and then the coconut (if desired, you can also add more coconut flour, depending on how thick you want the cream to be).
- The biscuit is coated with cream, and a little coconut is sprinkled on the end. Cool well before serving. In delight!
- Note: 1 coffee cup = 100-120 ml
- If you are making a cake in a round shape 26 cm, and you need to cut the biscuit in 2 places to get 3 sheets, you need to increase the ingredients for the biscuit by 50%, or multiply the listed ingredients by 1.5. When I make the cake, 1 tablespoon Lino lade milk
- In the shape of a cake. White ganache, 1 dcl of sweet cream and 200 g of white chocolate were used for spreading.
- Recipe for heart-shaped Raffaello cubes as a wedding dress to celebrate a bachelorette party :-) Measures for both biscuit and cream increased by 50%
Serving
Cut into cubes
