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Raffaello Cake

Baking and Desserts • European

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 oz
Starch film 5 oz
Wheat Flour 5 oz
Desiccated coconut 4 tablespoons
Milk 10 fl oz
Coconut Milk 10 fl oz
Whole egg 3 pieces
Powdered Sugar 5 oz
Butter 5 oz
Coconut Liqueur 2 tablespoons
Water 6 tablespoons
White Chocolate 0 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 355°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.