Raffaello – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 200 g suar
- 1 packet vanilla sugar
- 50 g desiccated coconut or flakes
- 4 egg (s)
- 250 g flour
- 1 point baking powder
- 50 g cornstarch
- 4 tablespoon whipped cream
- 15 piece (s) confectionery (Raffaello -)
For decoration:
- Grated chocolate
- Confectionery (Raffaello -)
Print Recipe
Pin Recipe Instructions
- Beat the butter with the sifted sugar and vanilla sugar until frothy. Stir in egg yolks one at a time. Mix flour with baking powder and sieve.
- Mix with the cornstarch and coconut flakes and stir into the yolk mass with the cream. Beat the egg whites into snow and fold into the dough. Halve the Raffaello confectionery and mix with the batter.
- Pour the dough into a greased, floured Gugelhupf pan and bake in the preheated oven at 175 ° C for about 60 minutes.
- Let the Gugelhupf cool down and decorate with chocolate flakes and Raffaello confectionery.
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