Raffaello Cake | Almond Coconut Cake | Homemade Raffaello Cake

If you’ve ever tried Raffaello Chocolates, you will recognize this cake immediately. The taste of Raffaello chocolates in this delicate and elegant three layer almond coconut cake is every coconut lovers dream cake. Halve the recipe for a smaller 6 inch cake. Serves 12 - 15. Ingredients Almond Sponge cake Eggs - 6 Large, room temperature Salt - a Pinch Granulated sugar - 1 cup Ground almonds - 1 cup All purpose flour/ Maida - 1 cup Almond essence - 1 - 1.5 tsp White chocolate coconut frosting White chocolate - 200 gms Canned coconut milk - 3 tbsp Cream cheese/Mascarpone cheese - 250 gms, room temperature Whipping cream - 2 cups, chilled Powdered sugar - 5 - 6 tbsp (as per taste) Desiccated coconut - 1/2 cup Coconut essence or Vanilla essence - 1 tsp For Assembling Canned coconut milk - 1 cup Desiccated coconut Roasted and Sliced almonds (optional) Raffaello chocolates (optional) Method -Preheat oven to 340F (170C) . Grease and line bottom and sides of a 9 inch pan with parchment paper.( use tall parchment paper as shown for the sides so that the cake has space to rise.) Separate egg whites from yolks. Add a pinch of salt to egg whites and mix until foamy.(** CHECK NOTE) Gradually add granulated sugar and continue whipping until stiff peaks form.( It may take approx. 10 - 12 mins.) Mix the egg yolks with almond essence. Fold the yolks into the whites using the cut and fold method, followed by ground almonds and all purpose flour. Transfer the batter into the prepared pan and bake 40 - 45 mins until lightly golden brown on top. In the meantime , place a heat proof bowl on a pot of simmering water , and melt white chocolate along with 3 Tbsp canned coconut milk. When the cake is done, let it cool in the pan for 15 mins , then take off the parchment paper and let cool completely. Whip up the whipping cream along with sugar using an electric better . Beat cream cheese followed by the melted and cooled white chocolate until fluffy. Fold in the whipped cream in batches along with coconut extract or vanilla essence. Refrigerate while cake cools. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate. Spread 6 Tbsp canned coconut milk onto the sponge followed by little less than 1/3 of the whipped frosting using a piping bag or spatula. Repeat with the other layers and spread the remaining frosting on the top and sides of the cake. It doesn't have to be perfectly frosted since we will be covering it with desiccated coconut. Sprinkle desiccated coconut on the top and sides of the cake and refrigerate until set and ready to serve. Decorate with roasted and sliced almonds and Raffaello chocolates. Slice and Enjoy!! This cake is a treat for all Raffaelllo/Coconut lovers like my husband :)) Note : ** Here are a few pointers for achieving stiff egg whites. Make sure that the bowl and whisk that you use to whip the egg whites is super clean and grease free. (To make that sure, you can wipe the bowl and the whisk, with some vinegar) Turn on the mixer to medium speed and beat the egg whites until soft peaks form,add the sugar only very little at a time then beat on high until stiff peaks form. You've hit stiff peak stage when you have glossy peaks that stand straight. LET'S SOCIALIZE! Facebook:   / calmcuisine   Instagram:   / shebascalmcuisine   FOOD FOR SOUL Source: https://davidschrock.com/2017/12/25/l... Recipe adapted from : https://www.homecookingadventure.com #coconutcake #almondcoconutcake #wintercake