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540 Posts in 244 Topics by 486 Members Latest Member: - sandra Most online today: 22 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
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Author Topic: Raffaello  (Read 15863 times)
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« on: October 13, 2006, 04:50:32 PM »

subject: Raffaello recipe
from: Allen
[Archived message]

looking for this
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« Reply #1 on: October 13, 2006, 04:50:44 PM »

subject: Raffaello recipe
from: Jenny
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Hi Allen:

Just noticed that you were looking for a Raffaello recipe. There used to be a Macedonian recipe for the candy-type Raffaello on the web, but I can't find it anymore. I have a recipe of a square-type recipe that you make in a pan that tastes a lot like the confection.

Hope you don't get too confused with metric:

RAFFAELLO COCONUT SQUARES

Cake:

6 egg whites

300g granulated sugar

1 tsp. baking powder

150g finely grated unsweetened coconut

100g all purpose flour

Filling:

6 egg yolks

120g granulated sugar

300ml whole milk

150g margarine

4 Tbsp. easy-blend flour (or all-purpose flour well sifted)

Method for Cake:

1. Beat egg whites until soft peaks form. Add sugar and beat until shiny and stiff. Fold in coconut, flour and baking powder until well combined.

2. Spread evenly in a baking pan 30cm x 22cm which has been well greased with margarine.

3. Bake at 170C (350F) for 20 minutes or until just lightly brown. Let cool to room temperature.

Method for Filling:

1. Beat egg yolks with sugar for 5 minutes on low speed using a hand-held mixer.

2. Scald milk - set aside.

3. Switch to a whisk and beat egg mixture in a bowl placed over simmering water until slightly warm. Beating constantly, slowly add scaled milk. Add flour in 1 Tbsp increments, beating well after each addition. Be careful not to incorporate too much air. Beat until thick and custard like - this can take anywhere from 5 - 10 minutes. Set aside and let cool completely to room temperature.

4. Beat margarine well with vanilla sugar. Set aside.

5. Fold margarine into custard mixture and spread on top of cake bottom.

6. Sprinkle with finely shredded unsweetened coconut.

7. Refrigerate for 3 hours until custard sets, then cut into squares.

There you have it. Hope you enjoy it. It's a great recipe I got from Croatia. No almonds here, but I guess you could toast some and put them on the cake bottom before you spread the custard on top.

Jenny
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« Reply #2 on: October 13, 2006, 04:51:09 PM »

subject: confetteria raffaello recipe by Jenny
from: Marti
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I really want to try your confetteria raffaello recipe. For the filling it mentions mixing the magarine with vanilla sugar, it doesn't say how much vanilla sugar to use.
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