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Rhönoma's best Rafaello cake

updated

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Ingredients for 1 servings:

  • 5 egg yolks
  • 180 g sugar
  • 1 vanilla sugar
  • 80 g flour
  • 60 g cornstarch
  • 5 egg whites
  • 1 can coconut cream
  • 5 sheets of white gelatin
  • 5 cups of sweet cream
  • Desiccated coconut
  • Confectionery (Rafaello)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the first 5 ingredients into a batter. Whisk the egg whites until stiff and gently fold into the batter. Bake in a springform pan at 175°C for 30 minutes. Heat the coconut cream in a water bath (you can find it sweetened in cocktail accessories). Soften and heat the gelatin, then stir it into the coconut cream. Whip the cream until stiff and fold in. Spread the mixture over the base and decorate with Raffaello balls.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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