Raffaello Cake
Baking and Desserts | World cuisine
⏳ Time
5 hours
🥕 Ingredients
12
🍽️ Servings
8
Description
Raffaello Cake
Ingredients
- Chicken Egg - 5 pieces
- Sugar - 14.1 oz
- Wheat Flour - 3.5 oz
- Corn Starch - 1.4 oz
- Milk - 1¼ cups
- White Chocolate - 1.8 oz
- Baking Powder - 1 teaspoon
- Starch film - 2 tablespoons
- Butter - 7.1 oz
- Water - ½ cup
- Coconut flakes - 7.1 oz
- Chopped almonds - ½ cup
Step by Step guide
Step 1
The day before making the cake, prepare almond milk: soak ⅓ cup of peeled almonds in water overnight.
Step 2
Cream. Place the almonds and water in a blender and blend for about 5 minutes. Combine the resulting almond milk with 0.5 cups of regular milk and heat. Beat 2 eggs with 150–200 g of sugar, add 2 tablespoons of starch, and the remaining 0.5 cups of milk. Gradually introduce the mixture into the hot milk while stirring constantly. Cook over low heat until boiling, then maintain for another 5 minutes and remove from heat. Add 100 g of butter and mix. Let cool.
Step 3
Sponge Cake. Beat 3 eggs with ¾ cup of sugar until fluffy and voluminous. Mix 100 g of flour with 40 g of corn starch and 1 teaspoon of baking powder. Add to the egg mixture and gently mix. Bring ¼ cup of milk to a boil, add 50 g of white chocolate (I used Alpen Gold with coconut and almonds, incredibly delicious). Incorporate this mixture into the batter and mix. Pour the finished batter into a mold. Bake for 25–30 minutes at 356°F. Check readiness with a wooden skewer. Cool the finished sponge cake and cut it into 4 layers.
Step 4
Cream. Beat 100 g of softened butter. Continue beating and gradually add 1 tablespoon of the cooled custard cream. Reserve some cream for decoration.
Step 5
Spread cream between the layers. You can add chopped almonds to the middle layer. Place in the refrigerator for 2–3 hours.
Step 6
Next, cover the top of the cake with the remaining cream and sprinkle with coconut flakes.
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