YIELD: 16 – 2 oz servings
Ingredients
150 g / 5.2 oz Eggs
200 g / 7.0 oz Granulated sugar
1 ea Vanilla Bean
270 g / 9.4 oz Yogurt
120 g / 2.2 oz White Gianduja with Shredded Coconut
50 g / 1.7 oz Vegetable oil
170 g / 5.9 oz Pastry flour
7 g / 0.2 oz Baking powder
50 g / 1.7 oz Raisins
50 g / 1.7 oz White rum
Preparation
Boil water, infuse raisins. Strain and add white Rum. Whip eggs, granulated sugar, Vanilla Bean well. Fold in yogurt, melted White Gianduja with Shredded Coconut and vegetable oil. Fold in pastry flour, baking powder and the soaked rum raisins.
Setting
Bake in the preheated oven at 180°C/356°F for 25 minutes.
Decoration
Decorate with fresh tropical fruits and chocolate decorations with transfer sheet designs.
Specialty Ingredients
#31173 FELCHLIN-Swiss WHITE GIANDUJA WITH SHREDDED COCONUT
#90071 Vanilla Bean, Madagascar
