Rafaelo cake

Rafaelo cake

Components

For biscuit:
7 egg whites
150 g of sugar
1 bag of Vanilla sugar Dolcela
1 bag Powder for Dolcela biscuits
70 g Podravka wheat flour
150 g of coconut flour Dolcela

For cream:
7 yolks
2 bags of Vanilla pudding Dolcela
700 ml of milk
100 g butter
100 g of powdered sugar
500 ml of sweet cream

Still needed:
12 pieces of petit beurre biscuits
about 100 ml of milk
2-3 tablespoons of maraskin

For spreading:
50 g Coconut flour Dolcela

Preparation

For biscuit:
1.
Dip the egg whites in the snow and gradually add sugar and vanilla sugar with stirring.
2.
Mix the baking powder with flour and add egg whites, and then gently mix coconut flour.
3.
Pour the mixture into a 26 cm diameter cake molded with a baking paper. Bake in oven heated to 170 ° C for about 15-20 minutes until the surface becomes slightly yellow.
4.

Cool the biscuit and place it on the plate by turning the top side down. You can moisten it with a little milk.
For cream:
1.
Mix yolk with pudding and 200 ml of milk.
2.
Put the rest of the milk to boil and when done, mix the prepared mixture. Cook with stirring until it begins to thicken, then remove from the fire and cool.
3.
Mix butter and sugar with electric stirrer and mix in cold cream.
4.
Sweet cream peel into cream and mix in cream.
5.
Place a half cream on the biscuit, then put the baked dough in the mixture of milk and maraschin. Cover with the rest of the cream. Sprinkle cake with coconut flour.

Serving

Serve well chilled with some beverage or as a dessert after the main meal.
Tip

Around the biscuit you can put the circumference of the cake mold and apply the cream. Remove the mold when the cream is firm and then sprinkle with coconut flour.