Raffaelo cake recipe
Raffaelo Cake recipeThis article was published by: Matthew
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Recipe introIndulge in the heavenly flavors of a Raffaelo cake, a delightful dessert that combines the classic taste of coconut and almonds. This recipe takes the beloved Raffaelo truffles to new heights by incorporating them into a moist and fluffy cake. The combination of creamy coconut frosting and a delicate almond sponge creates a truly irresistible treat. Whether you are celebrating a special occasion or simply craving a sweet delight, this Raffaelo cake is sure to impress with its elegant presentation and delectable taste.
Keywords: Raffaelo cake, coconut, almonds, dessert, recipe
Raffaelo cake recipe details
|For the cake:
|For the coconut frosting:
|For the topping:
InstructionsPreheat oven to 180°C. Grease two round cake pans.
Beat egg yolks with sugar until pale yellow. Add vanilla, almond extract, flour and salt, and mix until just combined.
In a separate bowl, beat egg whites until stiff peaks form. Combine egg whites with egg yolk mixture in two batches.
Divide batter between two cake pans and bake for 20-25 minutes. Let cakes cool on rack, and remove from cake pans.
In a small saucepan over low heat, combine coconut milk and white chocolate and stir until well incorporated and thickens. Let cool in the refrigerator and whisk before use to smooth out the texture.
Assembling the cake:
Cut away the tops of the cakes so that the layers are evenly leveled. Spread 1/3 of coconut cream on the bottom layer of the cake.
Place the second layer on top and press down slightly. With the leftover 2/3 of the coconut cream, frost the whole cake evenly. Sprinkle with coconut flakes.
ca. 45 min
Grade of difficulty:
Calories per portion:
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