Raffaello cake dessert
Countertop: In a saucepan, melt the butter, then let it cool.
The egg whites are mixed with a pinch of salt. When it starts to harden, add a little sugar and mix until you get a firm foam. Pour the melted and cooled butter, the almond essence and mix a little more.
Separately mix the ground almonds together with the flour and baking powder. Incorporate in the foam in 2-3 rounds, to homogenize well.
The oven tray is lined with baking paper and the composition is poured. Level and put in the preheated oven at 180 degrees C, for about 20-25 minutes. The toothpick test is done. Remove from the oven and allow to cool well.
Cream: Put eggs with vanilla powdered sugar in a saucepan and mix with a whisk. Add the starch and then the milk. Mix well and transfer over low heat. Leave until it thickens, like a pudding. Remove from the heat, allow to cool slightly, then add the butter and coconut. At the end, the essence is added. Mix well. Allow to cool thoroughly.
The top is detached from the baking paper and cut into two equal parts vertically. One part is placed on a plate and greased with half the cream. Place the second top, grease it with the rest of the cream, and sprinkle coconut and almond slices on top.
Let cool before serving.