Deliciul cremos al Raffaello: Tort fără coacere cu ciocolată albă și cocos | Raffaello’s Creamy Delight: White Chocolate Coconut No-Bake Cake
Ingredients
Instructions
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In a saucepan, heat 800 ml of milk and add 200 g of white chocolate, chopped into pieces.
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For the cream, mix 2 egg yolks with 100 g of sugar and vanilla essence until well incorporated.
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Pour in 200 ml of liquid cream, 30 g of flour, and 30 g of starch, and mix until you get a homogeneous composition.
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Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens.
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Add 50 g of butter to the thickened cream and mix until incorporated.
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In a 25x35 cm tray, evenly spread a layer of the cream mixture.
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Place a layer of biscuits over the cream.
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Divide the remaining cream into three parts and spread one part over the biscuits.
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Sprinkle coconut flakes and almond flakes over the cream layer.
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Repeat the layers of biscuits, cream, coconut, and almonds until all the ingredients are used.
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Let the cake set in the refrigerator for a few hours.
Once set, slice and serve. Enjoy the No-Bake Raffaello Cake!
