Strawberry Raffaello cake! 🍓🥥
INGREDIENTS
For the biscuit
4 eggs (gr. M)
100 g of sugar
1 pinch of salt
100 g flour (Type 405)
40 g cornstarch
1 teaspoon baking powder
For the filling
300 g of strawberries
250 g of food curd (20% fat)
250 g of mascarpone
1 tablespoon of lemon juice
1 PCK. Vanilla sugar
40 g of sugar
100 g of cream
2 packs of cream stealing
150 g Raffalless
For the decoration
100 g of cream
1 PCK. Vanilla sugar
3 tablespoons of coconut
100 g of strawberries
PREPARATION
1st step
For the biscuit base, preheat the oven to 175 degrees top/bottom heat (circulating air 155 degrees). Line the springform pan (Ø 18 cm) with baking paper.
2nd step
Beat the eggs, sugar and salt for about 10 minutes. Mix the flour, cornstarch and baking powder, sift to the egg mixture in two parts and fold them carefully. Fill the dough into the springform pan and bake in the preheated oven for about 25 minutes. Don't forget the stick test. Get out of the oven and loosen from the mold. Let the biscuit cool down on a grille with the top downwards.
3. Step
Clean, wash, pat dry and cut into cubes for the filling. Stir the curd, mascarpone, lemon juice, vanilla sugar and sugar. Beat the cream until stiff. Let it pour in the cream stiff. Carefully raise the cream under the cream. 5 Splate Raffaos for the decoration. Chop the remaining raffaess small and lift the cream with the strawberry cubes.