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Desert wrong Raphael

Desert wrong Raphael

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For the countertop, the whites are separated from the yolks.

Whisk the egg whites with a pinch of salt, adding a tablespoon of sugar.

The falbenus are mixed with almond essence, then put over the egg white foam.

The egg composition incorporates sifted flour and ground almonds.

The composition is put in a cake form with a diameter of 22 cm and put in the preheated oven, at 160-170 degrees C, for 30 minutes.

Cut into 3, after it has cooled well. It is best to cut the next day.

For the cream, cut the chocolate into smaller pieces and put in the microwave for 1 minute, together with 150 ml of coconut milk.

Mix the mascarpone with the powdered sugar, then add, little by little, the melted chocolate.

The liquid cream is mixed, then incorporated into the mascarpone cream, and at the end, the coconut flakes are added.

Assembly: Each slice of countertop is syruped with melted coconut milk, then cream is added. Stop a little cream to dress the cake.

I assembled it in the shape of a cake, left it in the fridge overnight, and the next day I took it out of the form and dressed it in the remaining cream.

On the edge, "throw" the coconut, and on top decorate with almonds and Raffaello candy.



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