Raffaello – Cuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s)
- 180 g suar
- 120 g flour, smooth
- 0.5 ½ pack baking powder
- 200 g chocolate, white
- 250 g whipped cream (whipped cream)
- 250 g QimiQ
- desiccated coconut
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Separate the eggs for the sponge cake base. Beat the egg whites into snow. Beat the egg yolks with the sugar until creamy. Now fold in the egg whites and the flour sifted with baking powder. Spread the batter on a baking sheet.
- Put in the hot oven and bake for about 10-15 minutes. Let the sponge cake get cold.
- For the cream, melt the white chocolate in a water bath. Beat the whipped cream until stiff. Whip the QimiQ creamy. Stir in the melted chocolate and then fold in the whipped cream. Spread the cream on the cold sponge cake and sprinkle with desiccated coconut if necessary.
- Leave to cool in the refrigerator until ready to eat.
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