Name: Raffaello cake
Yield: 12 servings

Directions

Prep. time

Almond sponge cake
- 300 g eggs (6)
- 200 g white sugar
- 125 g all purpose flour
- 100 g ground almond
- A few drops of almond extract (optional)
- Start by separating the egg whites from the yolks.
- In a bowl, mix the egg whites and sugar and beat until the mixture triples in volume.
- Then add the egg yolks and the almond essence and beat until just combined.
- Next, sift the flour over the egg mixture and gently fold it in with a rubber spatula in an encircling motion.
- Then add the ground almonds and mix them in just as you did with the flour.
- Transfer the mixture into a 24 cm diameter baking tin lined with baking paper and bake at 170º C for 45 minutes.
- Leave to cool and set aside at room temperature until ready to use.
Coconut and almond praline
- 100 g almonds
- 75 g dried coconut
- 70 g vanilla or white sugar
- 25 g sunflower or neutral oil
- On a baking tray, place the almonds together with the dried coconut and toast them for 7-8 minutes at 150º C.
- Meanwhile, heat the sugar in a frying pan over medium heat until it turns a deep amber caramel.
- Then, immediately remove from the heat and transfer the caramel to a baking tray lined with baking paper.
- Allow the almonds, dried coconut and caramel to cool to room temperature, place in a food processor and grind to a paste.
- Add the sunflower oil and process to a shiny, liquid texture. Set aside at room temperature.
Coconut cream
- 450 g heavy cream (35% fat)
- 250 g mascarpone
- 200 g coconut milk
- 200 g white chocolate
- 6 g gelatine
- A few drops of coconut extract (optional)
- Start by hydrating the gelatine in cold water for about 10 minutes.
- Meanwhile, heat the coconut milk in a saucepan over medium heat until it comes to the boil.
- At this point, turn off the heat, add the hydrated gelatine, pour the coconut milk over the melted white chocolate and stir with a whisk.
- Then add the mascarpone and stir with the whisk until well blended.
- Finally, add the cold cream and emulsify the mixture with a hand blender. Add a few drops of coconut extract if desired.
- Transfer the mixture into a bowl and cover with cling film. Keep in the refrigerator for at least 4 hours, ideally overnight.
Assembly
- 200 g coconut milk
- 50 g shredded coconut
- 20 g almond
- 6 Raffaello chocolates (optional)
- Start by dividing the almond sponge cake into three discs of the same thickness.
- Take our coconut cream out of the fridge and whip it to a stiff peaks consistency.
- Reserve 150 grams of the coconut cream in the fridge for later and transfer the rest to a piping bag with a smooth 2 cm diameter nozzle.
- Place a disc of sponge cake on a plate and soak it in the coconut milk.
- Then pipe little less than a third of the coconut cream over our sponge disc.
- Now, put our coconut and almond praline in a piping bag without a nozzle, cut a slit in the bottom corner leaving an opening of about 2 mm and spread half of the praline on the coconut cream.
- Then place another disc of sponge cake on top, soak it with coconut milk, pour coconut cream on top and add the other half of the praline.
- Then, place the third disc of sponge cake on top, soak it with coconut milk and cover the whole cake with the rest of the coconut cream, smoothing the top and sides with a spatula.
- Set aside in the fridge for 2 hours so that the cream hardens and we can finish the cake.
- After time, take the cake out of the fridge and cover it with shredded coconut.
- Transfer the reserved coconut cream to a piping bag with a 2 cm curly nozzle and pipe some roses on top.
- Finally, place the halved Raffaello chocolates on top of each rose and decorate the outside of the top of the cake in a circle with some chopped almonds.
- Set aside in the fridge until ready to eat and leave at room temperature for 10 minutes before serving.

Almond sponge cake

300 g eggs (6)
200 g white sugar
125 g all purpose flour
100 g ground almond
A few drops of almond extract (optional)

Coconut and almond praline

100 g almonds
75 g dried coconut
70 g vanilla or white sugar
25 g sunflower or neutral oil

Coconut cream

450 g heavy cream (35% fat)
250 g mascarpone
200 g coconut milk
200 g white chocolate
6 g gelatine
A few drops of coconut extract (optional)

Assembly

200 g coconut milk
50 g shredded coconut
20 g almond
6 Raffaello chocolates (optional)

Raffaello cake

Almond sponge cake

Coconut and almond praline

Coconut cream

Assembly

Almond sponge cake

300 g eggs (6)
200 g white sugar
125 g all purpose flour
100 g ground almond
A few drops of almond extract (optional)

Coconut and almond praline

100 g almonds
75 g dried coconut
70 g vanilla or white sugar
25 g sunflower or neutral oil

Coconut cream

450 g heavy cream (35% fat)
250 g mascarpone
200 g coconut milk
200 g white chocolate
6 g gelatine
A few drops of coconut extract (optional)

Assembly

200 g coconut milk
50 g shredded coconut
20 g almond
6 Raffaello chocolates (optional)

Parisian brioche with coconut cream

Carrot cake

Devil's food cake

Shredded coconut

Chopped almonds

Sponge cake

Coconut-almond praline

Raffaello cake

Almond sponge cake

Coconut and almond praline

Coconut cream

Assembly

Almond sponge cake 300 g eggs (6) 200 g white sugar 125 g all purpose flour 100 g ground almond A few drops of almond extract (optional)

Coconut and almond praline 100 g almonds 75 g dried coconut 70 g vanilla or white sugar 25 g sunflower or neutral oil

Coconut cream 450 g heavy cream (35% fat) 250 g mascarpone 200 g coconut milk 200 g white chocolate 6 g gelatine A few drops of coconut extract (optional)

Assembly 200 g coconut milk 50 g shredded coconut 20 g almond 6 Raffaello chocolates (optional)

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Parisian brioche with coconut cream

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Almond sponge cake

300 g eggs (6)
200 g white sugar
125 g all purpose flour
100 g ground almond
A few drops of almond extract (optional)

Coconut and almond praline

100 g almonds
75 g dried coconut
70 g vanilla or white sugar
25 g sunflower or neutral oil

Coconut cream

450 g heavy cream (35% fat)
250 g mascarpone
200 g coconut milk
200 g white chocolate
6 g gelatine
A few drops of coconut extract (optional)

Assembly

200 g coconut milk
50 g shredded coconut
20 g almond
6 Raffaello chocolates (optional)