In mojewypieki.com I found a tempting recipe for Raffaello babeczki kinda things. Nearly made them long time ago, but when ordering Raffaello from Ocado I found out a box costs £5, I thought I’d wait till I go to Poland. Sure enough, same big box of lovely coconutty balls in Biedronka were 13 PLN.

Last night when checking up the recipe again I read the comments underneath, some saying the white chocolate cream was far too sweet. The alarm bells went off in my head, remember 3BIT cake from the same website that ended up in the bin, due to sugar overload.

I ended up making the muffin bases nearly exactly the way recommended in the recipe, if  I had checked I had enough desiccated coconut and some kind of coconut liqueur- it would have been exact.

Kitchen aid whipped 150 g of soft butter with 120 g of caster sugar, 3 whole eggs went in, 120 g of plain flour plus 1,5 tsp of baking powder. 70 g of desiccated coconut recommended was replaced by 20 g of coconut and 50 g of ground almonds.

This amount made me 12 large muffins, which baked for over 20 minutes in 180 degrees.

When cooled I spooned out some holes, filled with strawberry jam( next time it will be raspberry and fresh raspberries, for the tang), 3 small blueberries in top. Then the Dr Oetker chocolate cream, finished with toasted desiccated coconut and a Raffaello ball on top.

Very pleasant, not too sweet. Next time I think I’ll try some kind of white cream, but for now some of these will travel to Swindon tomorrow.

Recipe taken from mojewypieki.com. Baked, rested, placed on a chopping board in the evening sun, sprinkled with icing sugar. What’s not to like 🙂 ?

For the basis of the tart I used a tall glass of plain flour, 4 tbsps of icing sugar, 1/4 tsp of baking powder, 90 g of chopped butter, a splash of cream, 2 egg yolks and some cold water to bind it together.  When ready, it chilled in the fridge for 30 minutes, while I peeled and chopped my rhubarb, about 3 pieces of it, roughly 350 g. I quickly pan fried it with 3 tbps of sugar- not enough, I later decided,  then drained.

The oven was ready waiting at 180 degrees, so I coarsely grated  the pastry onto the bottom of the tin, flattened with fork and baked till lightly golden for about 15 minutes. Then some jam went on, strawberry was recommended in the recipe, I used what  I had the remains of in the fridge- pear and some blueberry too. Then the rhubarb, some raspberries for colour, then a bit of breadcrumbs and finally, what we call in Polish “kruszonka”. A delightful, crunchy topping, a bit like on a crumble, but better. And kitchen aid makes it perfectly. 90 g of flour, 50 g of sugar, some vanilla paste and then 60 g of hot, melted butter.

The tart baked in 180 degrees for about 30 minutes. When done, some icing sugar and ready to be devoured. 🙂