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Desert wrong Raphael

Desert wrong Raphael

Countertop: First melt the butter over low heat, then let it cool.

The egg whites are mixed with a pinch of salt. Add the sugar one at a time and mix continuously until a hard foam is obtained. Pour the butter into a thin thread and mix continuously until incorporated.

Separately mix together the flour, ground almonds and baking powder. Incorporate in the foam in 3 batches, mixing gently with a spatula. This composition is divided into two equal parts.

Line a round tray with a diameter of 21 cm with baking paper. Pour half of the quantity, level it and put it in the preheated oven at 180 degrees C, for about 30-35 minutes, until it catches a light golden color and passes the toothpick test. Remove to a grill and allow to cool well. Put the other half of the countertop in the oven.

After the countertops have cooled well, cut each one in two, horizontally.

Cream: Put sweet milk and liquid cream in a saucepan. Heat to near boiling. Turn off the heat and add the broken chocolate. Stir until everything is smooth. Add the coconut oil.

The gelatin is hydrated for 10 minutes, then poured into the chocolate mixture and mixed until the gelatin dissolves well. Leave to cool until it reaches room temperature. After it has cooled, add the Greek yogurt and mix with a whisk. Refrigerate until it starts to thicken slightly, so you can fill the cake. It may take more than an hour.

Cake assembly: On a plate is placed the detachable ring from the shape of the cake in which the tops were baked. Wallpaper with cling film and place the first countertop. Grease with a part of the chocolate cream, place the second top, again the cream, top, cream and the last top on top. Let it cool, preferably overnight, to harden the cream well.

Remove the next day from the refrigerator, remove the ring and cling film.

Liquid whipped cream and whipped cream are mixed with a tablespoon of powdered sugar until hardened. Grease the cake on the edges and top with whipped cream. Make a few mustards, then sprinkle coconut on top and on the edges (on the edges I did not do well with sprinkling: D) I added a few almond flakes and used Raffaello candies for decoration.

Keep cold until serving. It is delicious!

Good appetite!

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