This delicious almond coconut cake is really spongy and a must-try if you love baking. Here is the recipe of Raffaello cake.
Ingredients
For Almond sponge cake
6 eggs
A pinch of salt
½ tsp vanilla extract
200 gm sugar
125 gm all purpose flour
2gm baking powder
100 gm almond powder
50 gm vegetable oil
50 gm milk
For the syrup
50 ml condensed milk
50 ml milk
For white chocolate coconut frosting
150 gm white chocolate
2 tbsp whipping cream
500 gm whipping cream
40 gm desiccated coconut
Assembling and decorating
Desiccated coconut
Chopped almonds
Chopped white chocolate
Strawberries
Raffaella Truffles
Preparation
For the batter
Separate egg white from yolks.
Take the egg yolk bowl, add a pinch of salt, vanilla extract, 50g sugar, mix it using a beater until light and foamy. Then its volume will increase.
Take the egg white bowl, and start mixing until foamy. Gradually add the remaining 150g sugar and continue whipping until stiff peaks form.
Add the yolk mixture into the whipped whites, and carefully fold them into the whipped whites.
Add all-purpose flour, baking powder and almond flour and carefully incorporate into the batter.
In a bowl, add milk, vegetable oil and some cake batter, then mix it well using a spatula or a hand mixer.
The prepared oil mix is poured into the batter and carefully incorporated into the batter.
Preheat the oven to 160°C, grease the bottom and sides of a 7-inch pan and line the bottom of the pan with parchment paper.
Pour the batter into the prepared pan.
Bake for 40-45 minutes until lightly golden.
For the syrup
In a bowl, add milk, condensed milk and mix it over a pot with boiled water.
For white chocolate coconut frosting
Add the chopped white chocolate and 2 Tbsp whipping cream into a heatproof bowl, let it melt over a pot with boiled water.
In another large bowl whip the cream until stiff peaks form, add the melted white chocolate, desiccated coconut and carefully incorporate it into the whipped cream.
Assembling and decorating
Divide the sponge cake in 3 layers. Place one cake layer on your turntable.
Spread the prepared syrup 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 remaining syrup.
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, chopped almonds and white chocolate and some strawberries.
