Delicate and elegant Raffaello Cake – made with almond cake, white chocolate, mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, chocolate rolls and shredded coconut.
Source:Home Cooking Adventure
Element
Makes about 12 servings
Almond sponge cake
6 large eggs, room temperature
A little salt
1 cup (200g) sugar
1 cup (100g) ground almonds
1 cup (125g) all-purpose flour
1 teaspoon (5g) almond extract
White Chocolate Coconut Frosting
7 oz (200g) white chocolate
3 tablespoons (45g) canned coconut milk
9 oz (250g) Mascarpone cheese, room temperature
2 cups (500g) whipped cream, 35% fat, chilled
1/4 cup (30g) powdered sugar
1/2 cup (40g) unsweetened shredded coconut
1 teaspoon (5g) coconut extract
Assemble and decorate
1 cup (240g) canned coconut milk
Sugar-free shredded coconut
Chopped almonds, optional
Raffaello truffles, optional
White chocolate curls, optional
1. Preheat oven to 340F (170C). Grease and line the bottom and sides of a 9-inch (23cm) pan with parchment paper.
2. Separate the egg white from the yolk. Add a pinch of salt to the whites and start mixing until foamy. Gradually add sugar and continue beating until stiff peaks form.
3. In a small bowl, mix the egg yolks with the almond extract and then add the whipped whites.
4. Gradually add the ground almonds and flour and carefully combine into the dough.
5. Pour the batter into the prepared pan.
6. Bake for 40-45 minutes until lightly golden.
7. Let cool for about 10-15 minutes. Remove from pan and let cool completely on rack.
8. Meanwhile prepare frosting. Place the chocolate and coconut milk in a heatproof bowl and melt in a saucepan with boiling water.
9. In a large bowl, mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.
10. Beat cream in another large bowl until stiff peaks form. Combine powdered sugar and coconut extract.
11. Gradually add whipped cream to white chocolate mixture. Add in the grated coconut. Wrap and refrigerate until ready to use.
12. Assemble the cake. Divide the sponge cake into 3 layers. Place a layer of cake on your serving plate.
13. Spread ⅓ cup of coconut milk over the cake. Spread evenly with less than a third of the frosting. Repeat with the second cake layer. Add a third cake layer and spread the last cup of coconut milk. Spread remaining frosting on top and sides of cake.
14. Sprinkle shredded coconut on top and sides and refrigerate until serving.
15. Garnish as desired, I used Raffaello truffles, rolled white chocolate, and chopped almonds.
