Hello, I am Elise. Today, we’re going to prepare 🎂raffaello cake🎂 (almond coconut cake) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
🎂Raffaello Cake🎂
(Almond Coconut Cake) Recipe
🎂Raffaello Cake🎂 (Almond Coconut Cake) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. 🎂Raffaello Cake🎂 (Almond Coconut Cake) is something which I have loved my whole life.
To be 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 can achieve it.
The ingredients needed to make 🎂Raffaello Cake🎂
(Almond Coconut Cake):
- Take Almond Sponge Cake
- Take 6 large eggs, room temperature
- Get Pinch salt
- Prepare 1 cup (200 g) sugar
- Take 1 cup (100 g) ground almonds
- Get 1 cup (125 g) all-purpose flour
- Get 1 tsp (5 g) almond extract
- Make ready White Chocolate Coconut Frosting
- Take 7 oz (200 g) white chocolate
- Make ready 3 tbsp (45 g) canned coconut milk
- Take 9 oz (250 g) Mascarpone cheese, room temperature
- Make ready 2 cups (500 g) whipping cream
- Prepare 1/4 cup (30 g) powdered sugar
- Prepare 1/2 cup (40 g) unsweetened shredded coconut
- Take 1 tsp (5 g) coconut extract
- Make ready Assembling and decorating
- Make ready 1 cup (240 g) canned coconut milk
- Prepare unsweetened shredded coconut
- Get Chopped almonds, optional
- Get Raffaello truffles, optional
- Get White chocolate curls, optional
Steps to make 🎂Raffaello Cake🎂
(Almond Coconut Cake):
- Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23 cm) pan with parchment paper.
- 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.
- 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.
- 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.
- #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.
- 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.
- #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.
- 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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