ТОРТ "РАФАЕЛО" БЕЗ ЛАКТОЗИ🥥🍰 CAKE "RAFAELO" LACTOSE-FREE

Coconut biscuit for a 16 cm (20 cm/22 cm) diameter mold: 150 g eggs (3 eggs) (190 g/210 g) 150 g flour (1/3 lb) (190 g/210 g) 110 g sugar (4 oz) (140g/150g) 30 g coconut chips (1 oz) (40 g/40 g) 4g baking powder ( 1 tsp. no slice ) (5g/6g) 🍰Prepare the coconut biscuit. 1. Turn on the oven to 335F with convection. 2. Whisk eggs and sugar until stiff. 3. Mix the flour with the baking powder, send it to the egg mixture, mix it gently. 4. Add the coconut flakes, mix again. 5. Prepare the mold, pour the batter and send to bake in the preheated oven for 35-40 minutes. 6. Allow the biscuit to cool, cut off the top and remove from the mold. 7. Cut the biscuit lengthwise into three equal pieces. 🥥Coconut cream for a 16cm (20cm/22cm) diameter mould: 250 ml coconut milk (8.3 fl.oz) (310g/340g) 150 g condensed coconut milk (1/3 lb) (190g/210g) 300 ml coconut cream (10 oz) (380g/410g) 7 g gelatin + 35 ml water (0.25 oz + 1.2 fl.oz) (9 g/10 g + 45 ml/50 ml) 🥥Prepare the coconut cream. 1. Soak the gelatin in room temperature water, let it swell for 10-15 minutes. 2. Mix coconut milk and coconut condensed milk and heat until steaming over medium heat. 3. Add the gelatin to the milk and stir to combine. 4. Pour the cream base into a bowl, cover with cling film, put in the refrigerator for a few hours, and then knead until smooth. 5. Whisk the coconut cream and combine with the base, stir. 🍰 Assemble the cake. 1. Lay out the acetate foil along the side of an 18 cm diameter mold. 2. Place the bottom cake in the bottom of the mold and soak it in the coconut milk. 3. Spread the cream on top, filling the space in the mold between the mold and the crust. 4. Stack in the same way and spread 2 more cakes. 5. Place the cake in the refrigerator for 4-5 hours. 6. Remove the mold and cling film from the cake. 7. Decorate the sides of the cake to the middle with almond flakes, sprinkle the top with coconut shavings. 8. Place Raphaello candies on top of the cake.