Raffaello biscuit cake with coconut and almond

8 servings
2 hours 30 min

How do I make Raffaello cake with coconut? Let's make the biscuit first.

To do this, carefully divide the eggs into squirrels and yolks. We pour proteins into a large bowl.

Add a pinch of salt to them and beat with a mixer until you have a soft and fluffy foam.

Without turning off the mixer, pour sugar sand into the proteins in small portions and beat until a dense and stable foam is obtained. In order to check whether the mass is beaten enough, just gently tilt the bowl, while the protein mass must remain in its place.

Add yolks to whipped proteins one at a time.

Beat thoroughly so that the mass becomes completely uniform.

Sift the flour and add it to the dough for 2-3 times. Gently mix with a spatula or whisk until smooth dough is obtained. By the way, if desired, you can add 0. 5 tsp of baking powder to the flour for safety.

Melt the butter, let it cool quite a bit and drain it into the dough along the wall of the bowl.

Gently mix so that the oil is distributed in the dough.

We line the bottom of the mold with a diameter of 20-22 cm with baking paper, we do not lubricate the sides with anything. We lay out our dough in a prepared form, slightly scroll the form in different directions so that a small notch forms in the center.

Bake the biscuit in the oven preheated to 170-180 for about 40-45 minutes. We check the readiness with a wooden skewer.

Let the finished biscuit cool completely. For this, I just turn the biscuit over the top with my brakes on the grill and leave it in this form until it cools completely. If there is time, then we leave the finished biscuit to stand for 6-8 hours. I have been cooking biscuit since the evening and it has been lying in uniform on the bars all night.

We will prepare the ingredients for the cream and prepare sugar syrup for impregnation. I used the most ordinary sugar syrup, cooked in a ratio of 1: 1 (per serving of sugar, 1 serving of water). If desired, if only adults eat the cake, then you can add a couple of spoons of alcohol (rum, cognac) to the cooled syrup.

Now you need to prepare almonds. Put the almonds peeled off the skin in a dry frying pan and fry until lightly golden. When the almonds are jagged, remove it from the pan and let it cool completely.

In a separate container, beat cold cream to density. Cream cream is taken with a fat content of 33%, at least!

In a bowl, mix the condensed milk and cream cheese.

Beat with a mixer until you have a lush cream. By the way, the cream turns out to be moderately sweet, not cloying, so if you like desserts later, then the amount of condensed milk can increase a little.

Gently interfere with the whipped cream cheese in small portions.

We should have a lush, delicate cream. At this stage, I put aside 1/3 of the cream. I smeared them over the top and sides of the cake, and decorated the top. We put the deposited cream in the refrigerator.

Add coconut chips and nuts crushed into small crumbs to the remaining cream. I crushed nuts in a grinder, but you, if you wish, can chop them with a knife.

Mix thoroughly.

We take out the biscuit from the form.

And we divide it into 3 equal parts.

Impregnate each part with sugar syrup.

We collect cake. Put one part of the biscuit on the dish and apply part of the cream on top, level it with a spatula.

Lay out the second part of the biscuit and also lubricate it with cream.

Cover the cake with the last bark and press it slightly so that the top of the cake is even. We take the excess cream with the edge with a spatula. I had a little bit of cream left with coconut chips and almonds, and from those leftovers I formed small candies. To do this, she added a little more chips to the remaining cream (to make the mass thicker), rolled up the balls and rolled them up in coconut chips.

Coat the top and sides of the cake with deposited cream.

Sprinkle the sides of the cake with coconut chips (if desired, you can sprinkle the cake completely and serve it in this form).

Put the remaining clean cream in a confectionery bag with a shaped nozzle and squeeze out along the edge of the curl.

On top, I put homemade candy on each curl, and in the center I poured coconut petals. But, if desired, you can decorate the cake the way you want. Leave the finished cake in the refrigerator for 3-4 hours to soak.

That's all! Raffaello's homemade cake is ready!

Enjoy your meal!