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Raffaello cubes

Raffaello cubes

Name: RECIPEPT: Raffaello cubes - BAM Become A Master
Total time: 1 h 30 min
Ingredients: 4 egg whites (size class M); 150 g crystal sugar; 75 g ground almonds; 70 g plain flour; 10 g coconut flour; 450 ml Milch; 4 Eigelb; 1 Päckchen Vanillepuddingpulver; 100 g BAM-Kokosnussaufstrich; 100 g Mascarpone-Käse; 70 g Kristallzucker; 4 Messlöffel BAM-Vanillepaste; 30 g Butter; 70 ml of milk; 1 packet of vanilla sugar; 25 ml coconut liqueur; coconut flour for sprinkling

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 17

This is one of the best Raffaello desserts, even if the photo does them an injustice. The cubes are creamy and juicy and the taste is phenomenal! They are made with almond sponge cake and vanilla-coconut cream. The credit for the delicious cream goes to the BAM coconut spread. Its taste is reminiscent of the inside of Raffaello balls and sweeps away all the competition. The sponge cake also contains a hint of coconut liqueur, which I find irreplaceable, but of course it can be left out of the recipe. For coconut lovers, you can also make the famous Raffaello cupcakes.

The ingredients are enough for 12 coconut cubes.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For the biscuit:

4 egg whites (size class M)
150 g crystal sugar
75 g ground almonds
70 g plain flour
10 g coconut flour

FÜR DIE CREME:

450 ml Milch
4 Eigelb
1 Päckchen Vanillepuddingpulver
100 g BAM-Kokosnussaufstrich
100 g Mascarpone-Käse
70 g Kristallzucker
4 Messlöffel BAM-Vanillepaste
30 g Butter

to moisten the sponge cake:

70 ml of milk
1 packet of vanilla sugar
25 ml coconut liqueur

For decoration:

coconut flour for sprinkling

Instructions:

To prepare the Raffello cubes:

Preheat the oven to 175°C. Whisk the egg whites and sugar on high speed for about 5 minutes, or until stiff peaks form. Stir the dry ingredients and slowly add them to the beaten egg whites with a spatula. Spread the mixture on a 16 x 26 cm baking tray lined with baking paper (bottom) and bake for 18 minutes. Cool for a few minutes in the baking tray before removing from the tray and cooling on a wire rack. Cut the cooled sponge cake crosswise into two equal layers.

While the sponge cake is baking, make the vanilla custard by bringing 4 dl of milk to the boil; mix the remaining milk smoothly with the pudding powder, egg yolks, sugar and vanilla paste. Pour the mixture into the boiling milk and cook for a few minutes, stirring constantly, until the custard thickens. Remove from the heat, add the butter, cut into sheets and stir to combine. Cover with plastic wrap and chill until lukewarm.

Whisk the mascarpone cheese, add the coconut spread and mix well. Blend the cooled vanilla cream with a hand mixer until smooth. Add it to the mascarpone cheese in three steps, mixing each time with a hand mixer.

Place the bottom of the sponge cake on the base, moisten it and place the frame. Brush it with a good half of the cream and smooth the surface. Place the other part of the sponge, top side down, on top of the custard, moisten it and spread the rest of the custard over it. Level the surface and sprinkle the cream with coconut flour.

Chill the slices for at least 6 hours. Cut into cubes and decorate as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

White coconut spread, 200 g

7,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-1,78 €

Total:

17,80 €16,02 €

-10%

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Quick desserts

Preparation time: 45 min

Raffaello cubes

Preparation time: 1 h 30 min

Difficulty: 3

Number of ingredients: 17

Ingredients:

For the biscuit:

4 egg whites (size class M)
150 g crystal sugar
75 g ground almonds
70 g plain flour
10 g coconut flour

FÜR DIE CREME:

450 ml Milch
4 Eigelb
1 Päckchen Vanillepuddingpulver
100 g BAM-Kokosnussaufstrich
100 g Mascarpone-Käse
70 g Kristallzucker
4 Messlöffel BAM-Vanillepaste
30 g Butter

to moisten the sponge cake:

70 ml of milk
1 packet of vanilla sugar
25 ml coconut liqueur

For decoration:

coconut flour for sprinkling

Instructions:

To prepare the Raffello cubes:

	Preheat the oven to 175°C. Whisk the egg whites and sugar on high speed for about 5 minutes, or until stiff peaks form. Stir the dry ingredients and slowly add them to the beaten egg whites with a spatula. Spread the mixture on a 16 x 26 cm baking tray lined with baking paper (bottom) and bake for 18 minutes. Cool for a few minutes in the baking tray before removing from the tray and cooling on a wire rack. Cut the cooled sponge cake crosswise into two equal layers.
	While the sponge cake is baking, make the vanilla custard by bringing 4 dl of milk to the boil; mix the remaining milk smoothly with the pudding powder, egg yolks, sugar and vanilla paste. Pour the mixture into the boiling milk and cook for a few minutes, stirring constantly, until the custard thickens. Remove from the heat, add the butter, cut into sheets and stir to combine. Cover with plastic wrap and chill until lukewarm.
	Whisk the mascarpone cheese, add the coconut spread and mix well. Blend the cooled vanilla cream with a hand mixer until smooth. Add it to the mascarpone cheese in three steps, mixing each time with a hand mixer.
	Place the bottom of the sponge cake on the base, moisten it and place the frame. Brush it with a good half of the cream and smooth the surface. Place the other part of the sponge, top side down, on top of the custard, moisten it and spread the rest of the custard over it. Level the surface and sprinkle the cream with coconut flour.
	Chill the slices for at least 6 hours. Cut into cubes and decorate as desired.

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