This cake is very easy to make (and even quicker to disappear from the table). I got the recipe from my friend in Poland – the Rafaello sweets (made by Ferrero) are loved over there. I’ve made it a few times here in Edinburgh and everybody loved it, too.
2 packets of Tuc Original crackers
1 litre milk
250 g sugar
4 tablespoons of plain flour
4 tablespoons of potato starch (‘Maka ziemniaczana’ – can be obtained from Polish deli)
200 g butter at room temperature
some vanilla flavouring or real vanilla (1-2 teaspoons)
4 egg yolks
100-150 g desiccated coconut
Boil half the milk with all the sugar, take off the hob. Blend the remaining 0,5 l milk with flour, potato starch, egg yolks and vanilla (best with a blender) – stir this mixture into the boiled milk, put back on the hob, boil for a minute. You need to keep stirring as it burns easily! I usually use a blender to join the two mixtures together and keep mixing while on the hob until bubbles come up. This will form a thick custard which needs to be put aside to cool. Next, blend butter in and 100 g coconut.
You need a rectangular baking tray or a pyrex dish, lay it with tin foil /cling film. Put a layer of crackers, layer of your cream, another layer of crackers and cream. (However you arrange the crackers is fine, they just need to be tight together, you can break a bit off a cracker if there is not enough space for the last row. Careful when putting cream on as crackers stick to the spoon and move). Sprinkle flaked almonds on top (some people also sprinkle with the remaining coconut).