Raffaello Cake
8 servings
45 minutes
The recipe is taken from the magazine "Cakes and Pies. And also the best recipes for muffins, rolls, pastries and cookies.
1
Separate the egg whites from the yolks (6 pieces) and beat until peaks form.
- Chicken egg: 6 pieces
2
Whisk in sugar (200 g), add egg yolks (6 pieces), mix with a mixer on the first speed.
- Sugar: 300 g
- Chicken egg: 6 pieces
3
Sift the flour and starch (200 g). Gradually add the flour mixture to the egg white mass, mixing from bottom to top.
- Wheat flour: 100 g
- Starch: 100 g
4
Place the dough in a mold and bake the crust for 30-35 minutes in a preheated oven at 180 degrees.
5
Cool the finished sponge cake.
6
Mix cow's milk and coconut milk, 3 egg yolks, 2 tablespoons of flour, 1 tablespoon of starch, powdered sugar, and coconut liqueur with a mixer.
- Milk: 300 ml
- Coconut milk: 300 ml
- Egg yolk: 3 pieces
- Wheat flour: 100 g
- Starch: 100 g
- Powdered sugar: 150 g
- Coconut liqueur: 2 tablespoons
7
Put on the fire and boil until thickened. Remove from heat and cool.
8
Put in the refrigerator for 1 hour.
9
Whip the softened butter, add a spoonful to the cream, and whip until smooth.
- Butter: 200 g
10
Boil syrup from sugar (6 tablespoons) and water (6 tablespoons).
- Sugar: 300 g
- Water: 6 tablespoons
11
Cut the biscuit into three layers and soak with syrup.
12
On one layer, spread chopped almonds and a layer of cream, then sprinkle with chocolate.
- White chocolate: 50 g
13
Cover with the second layer, repeat the layers.
14
Cover with the last layer. Spread with cream and sprinkle with chocolate shavings.
- White chocolate: 50 g