Rafaello – Cuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 10 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
For the cream:
- 2 cups whipped cream
- 200 g chocolate, white
For the sponge cake base:
- 5 egg (s)
- 180 g powdered suar
- 1 tablespoon oil
- 120 grams flour
- 0.5 ½ pack baking powder
- 0.5 ½ pack desiccated coconut
Print Recipe
Pin Recipe Instructions
- Bring the whipped cream to the boil and melt the chocolate in it. Put in the fridge overnight.
- Sponge cake: Separate the eggs and beat the snow, add 2 tablespoons of sugar. Mix the yolk with the rest of the sugar, add oil, add flour, add baking powder, fold in the snow.
- Bake in the preheated oven at approx. 200 degrees for approx. 11 minutes.
- In the meantime, mix the chilled whipped cream mixture until creamy and then spread it on the chilled sponge cake, cover with desiccated coconut, cut into slices - done! Tastes better than Rafaello balls!
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