Thuy-vi´s Raffaello Tart
Ingredients for 16 servings
3 eggs
115 gram sugar
2 drops aroma (baking oil)
50 gram flour
50 gram starch flour
1 tsp baking soda
200 gram confectionary (Raffaellos)
500 gram strawberries
600 gram whipped cream
2 sachets vanilla sugar
1 sachet Sahnesteif (cream stiffener)
25 gram coconut flakes
Preparation
Separate the eggs, stir the egg whites with 3 tablespoon water until stiff. Add sugar slowly and continue stirring until sugar dissolved. Stir in the yokes. Add baking oil. Mix flour with baking soda and sieve it together with the starch flour on top of the foamy mass. Fold in the flour carefully.
Line the bottom of a spring form pan (26cm diameter) with baking paper and pour the batter in, flatten it.
Bake in the preheated oven (electric stove: 175°C/convection oven: 150°C) for 25-30 minutes. Allow to cool off. Slice the flan case through vertically once.
Cut 10 Raffaellos into pieces. Put the remaining aside cool. Cube 250 gram strawberries. Stir 300 gram whipped cream, remaining sugar, 1 sachet vanilla sugar and Sahnesteif until stiff. Fold in slowly cut Raffaollos and strawberries. Pour the mass as a cupola on the lower flan case. Cover up with the second one, push the sides down. Place the entire tart cool for about 30 minutes.
Roast the coconut flakes. Slice the remaining strawberries; keep one for the centre of the tart. Stir the remaining whipped cream and vanilla sugar until stiff. Spread half of the cream all over the tart and dredge with roasted coconut flakes. Lay the strawberry slices as rim around.
Fill the remaining cream in a star shaped piping bag. Serve the tart garnished with additional blobs of whipped cream, remaining Raffaellos and the single strawberry as centre piece.
Bon Appetite!
Prep time: 30 minutes
Level of difficulty: smart
Calorific value per serving: 280 kcal
