Raffaello raspberry cake (12 pieces)

For 12 pieces
  • 75 g desiccated coconut
  • 125 g butter or margarine
  • 150 g Sugar
  • 1 packet vanillin sugar
  • 4 Eggs (size M)
  • 100 g flour
  • 3 deleted TL Baking powder
  • 250 g Raspberries
  • 1 pack ( 200 g / 20 pieces) 'Raffaello' balls (coconut and almond confectionery)
  • 500 g Whipped cream
  • 2 packet cream stabilizer
  • 100 g Apricot jam
  • fat
75 minutes
light
1.
Roast 50 g coconut flakes. Mix the fat, 125 g sugar and vanilla sugar until creamy. Separate eggs. Stir in egg yolks one at a time. Mix in flour, baking powder and roasted coconut flakes and stir in. Beat egg whites until stiff and fold in. Dough in a greased springfrom(26 cm Ø) and smooth out. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 30 minutes. Let cool and remove from the mold. Hollow out the bottom except for an approx. 11/2 cm wide edge. Sort the raspberries. Cut 14 Raffaello balls into small pieces. Whip the cream, cream stabilizer and remaining sugar until stiff. Fold in the Raffaellos and 200 g raspberries. Spread the mass on the floor like a dome. Warm the jam, strain it through a sieve and brush the edge of the cake with it. Sprinkle with about half of the cake crumbs and press to the edge. Halve the remaining Raffaellos. Decorate the cake with the Raffaello halves and the remaining raspberries. Sprinkle with the remaining desiccated coconut and keep cool until serving
1 piece approx:
  • 490 kcal
  • 2050 kJ
  • 7 g protein
  • 36 g fat
  • 34 g carbohydrates

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