Shortcake Raphael

Submitted by enr on 26 Apr 2012
# For the base:
6 egg whites
150 g sugar
150 g coconut
100 g flour
10 g baking powder
the juice of 1 lemon
pinch of salt
# For the cream:
800 ml milk
6 tbsp sugar
6 yolks
2 vanilla pudding powder
4 tbsp (with tip) flour
250 g butter or margarine
150 g of powdered sugar
# For the syrup of the base:
300 ml milk + 2 tbsp sugar
# To decorate:
50 g white chocolate (grated)
30 g coconut
Soil cream: milk spend 200 ml for dissolving pudding remaining 600 ml milk is put to boil. Beat egg yolks with sugar added the flour, pudding and produce milk. In hot milk pouring stream mixture, stirring constantly. Obtained viscous cream was allowed to cool completely. I put the container with cream in a large bowl with cold water and ice. Now is the turn of the base - beat egg whites with a pinch of salt on snow. Gradually add sugar, flour, coconut, baking powder and lemon juice Pour the mixture into the pan size 24-26 cm pre-coated with baking paper. Bake at 180C for about 20 minutes. Hot base pour 300 ml warm milk. Allow to cool. We go to the cream, beating the butter or margarine with powdered sugar and add to it gradually and at least up the cold cream. A fluffy and soft cream. Enter it on the base leveling and put in the fridge for a few hours to set. decorate with grated chocolate and coconut.
0 users
26 Apr 2012


pudding powder generally how milk / liquid has to be able to judge if it is replaced with another, how to use?