Rafaelo Cake

Creamy delights.



Ingredients:

For the base:

7 egg whites

7 table spoons of sugar

1x sachet baking powder

150g coconut

4 table spoons flour

For the filling:

7 egg yolks

6 table spoons of sugar

1x sachet vanilla sugar

Vanilla essence

350ml full cream milk

3 table spoons flour

250g softened butter

For the topping:

2 egg whites whisked with three table spoons of sugar

Method:

In a large bowl mix the egg whites until soft peaks form. Add sugar and mix until glossy and you can turn the bowl upside down without the mixture falling out. Add flour spoon by spoon, baking powder and the coconut and mix through. Pour in a medium sized baking dray lined with baking paper. Bake for about 30 minutes.

Meanwhile whisk egg yolks until soft peak form and then add sugar spoon by spoon. The yolks should be fluffy and light yellow. Add flour and mix well. In a medium sized saucepan add milk and vanilla essence and then add the yolk mixture. Stir constantly on medium heat until the mixture thickens - should be a custard like texture but stickier.

In a separate bowl beat the softened butter with vanilla sugar until fluffy. Add the yolk mixture and combine well with electric mixer. Leave in the fridge to cool for a couple of hours.

Spread the above mixture on the base evenly and leave in fridge to cool overnight. Spread the beaten egg white mixture on top and decorate as desired. Cut into medium sized cubes and serve.

Happy Baking :)