Hi, I am Jane. 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 easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
🎂Raffaello Cake🎂
(Almond Coconut Cake) Recipe
🎂Raffaello Cake🎂 (Almond Coconut Cake) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. 🎂Raffaello Cake🎂 (Almond Coconut Cake) is something which I have loved my entire life. They are fine and they look wonderful.
To be with this recipe, we must first prepare a few ingredients. You can have 🎂raffaello cake🎂 (almond coconut cake) using 21 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make 🎂Raffaello Cake🎂
(Almond Coconut Cake):
- Prepare Almond Sponge Cake
- Make ready large eggs, room temperature
- Prepare salt
- Make ready sugar
- Take ground almonds
- Prepare all-purpose flour
- Prepare almond extract
- Make ready White Chocolate Coconut Frosting
- Get white chocolate
- Prepare canned coconut milk
- Make ready Mascarpone cheese, room temperature
- Prepare whipping cream
- Prepare powdered sugar
- Take unsweetened shredded coconut
- Take coconut extract
- Get Assembling and decorating
- Make ready canned coconut milk
- Make ready unsweetened shredded coconut
- Take Chopped almonds, optional
- Take 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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