RAFAELO MALINA TORTA - KAO SLADOLED

A cake like ice cream, you wouldn't believe that this one can even be that. Hundreds of you have made Rafaelo cake according to my recipe that was published back in 2017. You were all very satisfied and many said that this cake is just like ice cream. I wanted to make a fruit version as well, and that's how the Rafaelo raspberry cake was born. I hope you will be as satisfied with this one as you were with the regular Rafaelo cake. INGREDIENTS FOR CRUSH: You need to make the crusts twice. For each crust you need: 6 egg whites, 100 g of coconut (coconut flour), 100 g of sugar, 3 spoons of water. INGREDIENTS FOR THE FILLING: 800 ml of milk 8 egg yolks 60 g of corn starch or thickener 120 g of sugar 2 vanilla sugar 100 g of white chocolate zest of 1 lemon (preferably organic) 150 g of butter at room temperature INGREDIENTS FOR RASPBERRY DRESSING: 400 g of raspberries 120 g of sugar 35 g cornstarch or 1 vanilla pudding 50 ml of water to mix the starch 50 g of butter 500 ml of whipping cream Raffaello balls PREPARATION Prepare the vanilla cream first because it takes longer to cool than the crust. Prepare all 12 eggs in total. We only need 8 egg yolks for the filling and 6 egg whites twice for the crust. Separate 6 egg whites into two bowls, and put 8 egg yolks in the mixing bowl. Prepare 800 ml of milk in a saucepan and add the peeled rind of one lemon. The lemon for which you use the peel should be organically grown and you must wash it well. Put the milk with the lemon zest to heat until it boils. In a separate bowl, mix 120 g of sugar, 60 g of corn starch or concentrate and 2 vanilla sugars. You have to mix the sugar and starch well so that there are no lumps of starch in the filling. Start beating 8 egg yolks and then add starch and sugar. Beat until you get a completely uniform and foamy mass. When the milk is heated, remove the lemon peel and add the milk to the bowl with the egg yolks. Mix until you get a completely uniform mass. Return the mass to the saucepan and cook, stirring constantly, until it starts to boil. When all the mass begins to boil, cook for another 10 seconds and transfer the cream to a cold bowl. Add 100 g of white chocolate to the hot cream. Stir until the chocolate melts. Mix the cream until it becomes pleasant to the touch. Leave the cream in the kitchen, somewhere close to you, and stir it every 3 minutes so that the crust does not stick to the top. When the cream is completely cooled, you can combine it with butter. Prepare 150 g of butter, which must be at room temperature. The butter must not be cold, because it will not be able to whip well with the cream. Beat the butter for a short time, add a little cream to it, beat it until you get a completely uniform mass, add more cream and so on until you use all the cream and until you get a uniform filling. PREPARATION OF THE CRUSH Prepare 6 egg whites and 100 g of sugar. Beat the egg whites with the addition of sugar until you get a fine and firm mass. Add 100 g of shredded coconut and mix gently with a whisk, not a mixer. In our country, this is called coconut flour and it is not very fine flour, i.e. the kind that can be found on the market today. It is chopped dry coconut meat, which is sometimes called coconut flour. Add 3 tablespoons of water. Grease a cake mold with a diameter of 26 cm with butter and sprinkle with flour. Do this only on the lower part of the mold, while the sides must be clean so that the crust does not collect at the top. Bake the crust at 180 °C for 18 to 20 minutes, depending on the power of the oven. Repeat this 2 times to get two crusts. PREPARATION OF FILLING WITH RASPBERRIES Put 400 g of frozen raspberries and 120 g of sugar in a saucepan. Let this boil. In a separate bowl, mix 35 g of corn starch or 1 vanilla pudding with the addition of 50 ml of water. Mix until you get a mass without lumps, which looks like liquid lime. Transfer the mass to the raspberries that are already being cooked with sugar and cook like a pudding for about 3 minutes until you see that the mass has become thick and that the raspberries have broken down. While still hot, add 50 g of butter and mix. If you want to be precise, divide the raspberry dressing into two equal parts by weighing it, and if not, then do it roughly equally. Spread raspberry topping over one crust. Do the same with the other part of the raspberry dressing, which you need to spread over the second crust. Leave this layer with raspberries to cool completely. CAKE FILLING Place the first crust on the cake plate, spread it with vanilla cream, place the second crust, and spread it with vanilla cream on the other side The raspberry layer must be completely cooled. Leave the cake overnight in the fridge. The next day, whip 500 ml of whipped cream and cover the cake with whipped cream. Make several roses on the cake and sprinkle the cake with coconut flour. At the end, if you want, put Rafaelo balls.