Raffaello Cake
Baking and Desserts | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
8
Description
Recipe taken from the magazine 'Cakes and Pies. As well as the best recipes for muffins, rolls, pastries, and cookies.'
Ingredients
- Chicken Egg - 6 pieces
- Sugar - 10.6 oz
- Starch film - 3.5 oz
- Wheat Flour - 3.5 oz
- Desiccated coconut - 4 tablespoons
- Milk - 10 fl oz
- Coconut Milk - 10 fl oz
- Whole egg - 3 pieces
- Powdered Sugar - 5.3 oz
- Butter - 7.1 oz
- Coconut Liqueur - 2 tablespoons
- Water - 6 tablespoons
- White Chocolate - 1.8 oz
Step by Step guide
Step 1
Separate the egg whites from the yolks (6 pieces) and beat until peaks form.
Step 2
While beating, add sugar (200 g), then incorporate the yolks (6 pieces), mixing with a mixer on low speed.
Step 3
Sift the flour and starch (200 g). Gradually fold the flour mixture into the egg white mixture from the bottom up.
Step 4
Pour the batter into a mold and bake the cake for 30–35 minutes in a preheated oven at 356°F.
Step 5
Let the finished sponge cool.
Step 6
Mix cow's milk and coconut milk, yolks (3 pieces), flour (2 tablespoons), starch (1 tablespoon), powdered sugar, and coconut liqueur with a mixer.
Step 7
Place on the heat and cook until thickened. Remove from heat and let cool.
Step 8
Chill in the refrigerator for 1 hour.
Step 9
Beat the softened butter and add it to the cream one tablespoon at a time, beating until smooth.
Step 10
Prepare a syrup from sugar (6 tablespoons) and water (6 tablespoons).
Step 11
Cut the sponge into three layers and soak with the syrup.
Step 12
On one layer, spread chopped almonds and a layer of cream, sprinkle with chocolate.
Step 13
Cover with the second layer and repeat the layers.
Step 14
Top with the last layer. Spread with cream and sprinkle with chocolate shavings.
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