The idea came from Jana, whose colleague brought one of those to work and then revealed the recipe. Which very recipe was then forwarded to me by Jana, but I found it a bit too unnecessarily complicated and calling for margarine, a very Polish thing, my Mum tends to abuse it as well. I’m with the French on that, I’m all for butter.<\/p>\n
I googled the Raffaello cake and found a nice, simple, BUTTERY recipe, which I tried and I’m very pleased with it. It is even better the day after, when the biscuits soaked up the cream and the coconut flavour.<\/p>\n
For the cream I used one vanilla budyn, 250 ml of milk, half of which I brought to the boil, in the other half I mixed in the budyn with 3 tbsp of sugar and cooked together until nice and thick.Left it to cool and then, with the help of my lovely Kitchen Aid, I whizzed it with half a 125 g of soft butter and 100g of desiccated coconut. Then I used the same technique like with the trifle, I lined a narrow baking tray with a cling film, generously spread some coconut on the bottom, some cream and then the biscuits. I used Swedish Anna’s cappucino ones. And layer the whole thing up a couple of times. Then cuddled it tightly with the cling film and left in the fridge until the evening. Like I mentioned, even better the next day.<\/p>\n
The idea came from Jana, whose colleague brought one of those to work and then revealed the recipe. Which very recipe was then forwarded to me by Jana, but I found it a bit too unnecessarily complicated and calling for margarine, a very Polish thing, my Mum tends to abuse it as well. I’m with … Continue reading Raffaello Cake.<\/span> ![\"DSC_4159\"](\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2013\/06\/DSC_4159.jpg\")
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