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Desserts
Raffaello Cake
A delicate coconut cake with white chocolate and creamy frosting, perfect for a sweet tea time.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whip the egg whites with sugar, fold in the shredded coconut, and mix well.
2
Add the sifted flour and baking powder, then stir to combine.
3
Pour the batter into a parchment-lined baking pan and bake in a preheated oven at 180°C (350°F).
4
Bake until pale golden.
5
Let the baked sponge cake cool, then brush it with milk.
6
Beat the softened butter together with condensed milk.
7
Fold in the melted and cooled chocolate, and finally the shredded coconut.
8
Spread the frosting over the cake and chill in the refrigerator for a few hours.
9
Cut into portions.
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