Raffaello Cake

Name: Raffaello Cake
Total time: 40 min
Yield: 10 servings
Ingredients: 6 pcs eggs; 200 g sugar; salt; 30 g coconut flakes; 70 ml hot milk; 220 g flour; 35 g cornstarch; 10 g baking powder; coconut vanilla; coconut milk for soaking; 600 g cream cheese; 250 ml heavy cream; 150 g powdered sugar; coconut vanilla optional; Coconut, desiccated, not sweetened; 100 g roasted almonds, chopped; 100 g wafer crumbs; 100 g white chocolate

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A delicate coconut cake featuring a creamy curd cheese frosting, a crunchy almond layer, and a touch of vanilla. A wonderful treat for coconut lovers and home celebrations.

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Method

Whip the eggs with sugar and salt until fluffy, about 10-15 minutes.

Soak the coconut flakes in hot milk, add to the egg mixture and gently fold in. Sift in all dry ingredients, mix carefully, and bake in a 20-22 cm cake pan at 170°C for 35-40 minutes.

Check for doneness with a skewer.

Let the sponge cake cool in the ring mold, then remove the ring, wrap the sponge tightly in plastic wrap, and refrigerate for 3 hours, or preferably overnight.

For the cream, combine the cream cheese, heavy cream, powdered sugar, vanilla, and coconut flakes.

For the crunchy layer, mix the chopped roasted almonds, wafer crumbs, and finely chopped white chocolate.

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Raffaello Cake

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