Cubes with raspberries - Dana Drobnjak - Recipes and Cookbook online
Cubes with raspberries - Dana Drobnjak - Recipes and Cookbook online

Cubes with raspberries - juicy, creamy cubes, well chilled, are ideal for hot summer days.

Cubes with raspberries - Dana Drobnjak

cubes with raspberries Dana Drobnjak recipes and cookbook online

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
  1. 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.
  2. 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.
  3. Raspberry filling.
  4. Put raspberries, 200 g of sugar in a bowl, cook until the sugar melts.
  5. 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.
  6. 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.
  7. Beat 2 dcl of sweet cream.
  8. 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.
  9. Spread the filling over a layer of cold raspberries.
  10. Whip 2 bags of whipped cream according to the instructions on the bag and spread on the cake.
  11. Sprinkle coconut on top.
  12. 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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