Raffaello slice

If you love Raffaello treats, then this is a cake for you! Desiccated coconut has much more flavor then regular shredded coconut, and it’s a winning combination with vanilla flavor. Easy to make too. I am thinking to incorporate almonds next time, like maybe add them in between layers or as a topping.

Raffaello slice

For the cake:
5 egg whites
250 g sugar
100 g sweetened desiccated coconut

100 g flour
2 tsp baking powder
1 cup milk to soak after baking

Mix egg whites with sugar until stiff, then add coconut, and flour with baking powder. Bake in a 9x13 inch pan for about 20 minutes on 350F, making sure it doesn’t brown too much, it should be just lightly golden. Cool it down slightly, and then evenly pour heated milk over it. Cool completely before putting the cream on.

Vanilla cream:
5 egg yolks
150 g sugar
2 tsp vanilla sugar
2 tbsp flour
3 tbsp corn starch
4 cups milk
250 g/ 18 tbsp unsalted butter or margarine

Mix egg yolks with sugar, then add some of the milk, flour, and vanilla sugar. Let remainder of the milk to boil, reduce heat, and then add the egg mixture, stirring constantly for few minutes until it thickens. Transfer into a mixing bowl, and cool completely. When cool, add butter or margarine cut into thin slices, and mix well.
Spread over cake, and decorate with either some shredded coconut, or whipped cream. Cut into squares or slices. Chill well before serving.

Recipe adapted from “Fat but Happy” magazine, Serbian edition of Macedonian food and wine publication.