Recipe of Speedy 🎂Raffaello Cake🎂 (Almond Coconut Cake)

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, 🎂raffaello cake🎂 (almond coconut cake). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

🎂Raffaello Cake🎂 (Almond Coconut Cake) is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. 🎂Raffaello Cake🎂 (Almond Coconut Cake) is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have 🎂raffaello cake🎂 (almond coconut cake) using 21 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make 🎂Raffaello Cake🎂

(Almond Coconut Cake):

1. Prepare Almond Sponge Cake
2. Make ready 6 large eggs, room temperature
3. Take Pinch salt
4. Take 1 cup (200 g) sugar
5. Take 1 cup (100 g) ground almonds
6. Make ready 1 cup (125 g) all-purpose flour
7. Make ready 1 tsp (5 g) almond extract
8. Prepare White Chocolate Coconut Frosting
9. Make ready 7 oz (200 g) white chocolate
10. Get 3 tbsp (45 g) canned coconut milk
11. Prepare 9 oz (250 g) Mascarpone cheese, room temperature
12. Get 2 cups (500 g) whipping cream
13. Take 1/4 cup (30 g) powdered sugar
14. Take 1/2 cup (40 g) unsweetened shredded coconut
15. Make ready 1 tsp (5 g) coconut extract
16. Take Assembling and decorating
17. Prepare 1 cup (240 g) canned coconut milk
18. Get unsweetened shredded coconut
19. Get Chopped almonds, optional
20. Take Raffaello truffles, optional
21. Make ready White chocolate curls, optional

Instructions to make 🎂Raffaello Cake🎂

(Almond Coconut Cake):

1. Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23 cm) pan with parchment paper.
2. Prepare the almond sponge cake. Separate egg whites from yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and continue whipping until stiff peaks form.
3. In a small bowl mix egg yolks with almond extract and fold them into the whipped whites. - Gradually add ground almonds and flour and carefully incorporate into the batter.
4. Pour the batter into the prepared pan. - Bake for 40-45 minutes until lightly golden. - Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
5. #Prepare_the_frosting: - - Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water. - In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.
6. In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract. - - Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.
7. #Assemble_the_cake: - - Divide the sponge cake in 3 layers. Place one cake layer on your serving plate. - Spread 1/3 cup (80g) coconut milk over the cake layer. Spread evenly with a bit less than a third of frosting.
8. Repeat with the second layer of cake. Add the third layer of cake and spread with the last 1/3 cup (80g) of coconut milk. Spread the remaining frosting on top and sides of the cake. - - Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve. - Decorate as desired, I’ve used Raffaello truffles, white chocolate curls and chopped almonds.

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