Cubes with raspberries - juicy, creamy cubes, well chilled, are ideal for hot summer days.
Cubes with raspberries - Dana Drobnjak
Cubes with raspberries - juicy, creamy cubes, well chilled, ideal for hot summer days.
- 5 egg whites
- 5 spoon of sugar
- 100 g of coconut
- 2 tablespoons flour
- 1 teaspoon of baking powder
- 3 dcl of milk to pour over the baked crust
For the raspberry filling:
- 500 g of raspberries (I use frozen)
- 200 g of sugar
- 2 raspberry puddings
- 2.5 dcl of water
- For the filling:
- 5 dcl of milk
- 5 egg yolks
- 200 g of sugar
- 2 bags of vanilla sugar
- 6 spoons of density
- 2 dcl of sweet cream
- 100 g of powdered milk
- To decorate:
- 2 bags of whipped cream
- Beat 5 egg whites with 5 spoons of sugar, when it is stiff add coconut, flour and baking powder. Mix with a blender and place in a 20x30 cm pan, previously greased with oil and sprinkled with flour.
- Bake at 180 degrees for 15 minutes. Do not remove the warm crust from the pan and pour 3 dcl of cold milk over it.
- Raspberry filling.
- Put raspberries, 200 g of sugar in a bowl, cook until the sugar melts.
- Beat 2 raspberry puddings with 2,5 dcl of water, add to the raspberries and cook until it thickens, cool a little and while it's still warm, coat the crust. Leave to cool.
- Boil 4 dl of milk, 100 g of sugar and 2 vanilla sugars. Beat 5 egg yolks with 100 g of sugar, add 6 tablespoons of thickener and 1 dcl of milk, add to the boiled milk and cook until it thickens. Cool well.
- Beat 2 dcl of sweet cream.
- Beat the cold filling well and add spoonfuls of whipped cream without stopping with a mixer. At the end, add 100 g of powdered milk.
- Spread the filling over a layer of cold raspberries.
- Whip 2 bags of whipped cream according to the instructions on the bag and spread on the cake.
- Sprinkle coconut on top.
- Put 4-5 tablespoons of coconut in a plastic bag, add 1 tablespoon of raspberry juice, shake well to color the coconut with raspberries and sprinkle the cake.
Dana Drobnjak
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