Name: Raffaello cake on a baking sheet recipe
Prep time: 120 min
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 6 egg whites; 250 g powdered sugar; 100 g plain flour; 150 g coconut; 6 egg yolks; 1 l milk; 100 g granulated sugar; 250 g butter; 2 packs vanilla pudding; Coconut for sprinkling

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.

Raffaello cake on a baking sheet recipe

Raffaello cake on a baking sheet recipe recept

For 4 serving

Ingredients

Preparation procedure

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