Raffaello "Kartoshka" Truffles

Name: Raffaello "Kartoshka" Truffles
Total time: 30 min
Yield: 16 g
Ingredients: 60 g Wheat flour; 40 g Almond flour; 3 pcs Egg; 90 g Sugar; 20 g Corn starch; 7 g Vanilla sugar; 5 g Baking powder; 25 g butter; 50 g condensed milk; 35 g butter; 35 g Chocolate, white; 25 g Coconut butter; 16 pcs Roasted almonds; 160 g Fast food, biscuit; 30 g heavy cream 33%; 30 g condensed milk; 40 g butter; 200 g Chocolate, white; 20 g Sunflower oil

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🕐 30 min 👁 3 Channel post →

A twist on the classic Russian chocolate potato cake, featuring a tender sponge cake, coconut-almond filling, and white chocolate.

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Method

Bake a sponge cake using wheat and almond flour, eggs, sugar, starch, vanilla sugar, baking powder, and butter at 170°C (340°F) for 30 minutes.

Prepare the Raffaello filling using condensed milk, butter, white chocolate, coconut paste, and roasted almonds.

Create the cake dough by combining the baked sponge, heavy cream, condensed milk, and butter.

Shape the truffles and coat them in a glaze made from white chocolate and vegetable oil.

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Raffaello "Kartoshka" Truffles

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