Raffaello slice recipe

First, separate the eggs. Beat the egg yolks with the sugar and vanilla sugar until very foamy.

Meanwhile, beat the egg whites until stiff peaks form.

Gradually stir the oil and water into the egg and sugar mixture.

Sift the baking powder and cocoa into the flour and fold in. Finally, quickly fold in the beaten egg whites.

Spread the dough onto a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for about 20 minutes. Then let it cool.

While the cake is baking, prepare the cream: Break the white chocolate into pieces and cook it together with the heavy cream until the mixture is nice and creamy. Then let it cool completely. (Or, for even better results, prepare the cream the night before.)

Whisk the cold cream again with a mixer until it becomes very creamy and foamy.

Then spread it onto the finished cake base, sprinkle with coconut flakes and decorate with Raffaello.

Tip

If you want to prepare the slices in advance, feel free to let the cream cool overnight. This will make it even creamier the next day.

If you want to give the recipe an extra Caribbean flair, add a shot of Bacardi to the batter. Of course, omit it if the slices are for children.