Hello friends! To take your love for Rafaello to the next level, you definitely need to make this cake. Delicate cream, soft biscuit, almonds and coconut flakes... Straight big favorite candy!
👍 Delicate Rafaello cake video recipe 👇
Rafaello cake step by step recipe
Chop up the white chocolate. Bring heavy cream to a boil and pour over the chocolate.
Leave for a couple of minutes and mix well until the chocolate dissolves and a homogeneous mass is obtained.
Cover with cling film so that it touches the surface and refrigerate for 6 hours.
Cover the dish with baking paper and turn the oven 180 degrees.
Add starch, vanilla sugar to the coconut flakes and mix everything gently.
Prepare a water bath so that the bottom of the bowl does not touch the boiling water.
Break the eggs into a bowl and stir quickly to avoid curling the yolk later on.
Add sugar and put in a water bath until it is completely dissolved.
If you have a thermometer, heat up to 40-45 degrees. If not, just check with your finger until it's warm.
Remove the dishes from the bath and beat the warm egg mass for about 10 minutes, gradually increasing the mixer speed to the maximum.
Add coconut flakes in three steps. Stir from bottom to top, but you do not need to stir for a long time so that the mass does not settle.
Put the dough into the prepared mold.
Smooth it out and put it in the oven for 25-30 minutes. Do not open the oven for the first half of the time.
NUTS
To make it easier to peel the almonds, you must first pour boiling water over it and leave it for 7-8 minutes. Then drain and rinse with cold water. Pour boiling water over the nuts and wait until cool. Now they can be quickly and easily cleaned and then allowed to dry.
RAPHAELLO CAKE
Remove the finished biscuit from the oven and leave to cool completely. Then release from the mold and leave for 5 hours, covered with a towel.
Grind dried almonds.
Take the chilled cream out of the refrigerator and beat it, gradually increasing the speed until a stable foam.
Ready cream put in the refrigerator.
Cut off the top of the sponge cake, leaving the bottom about 1.5 cm thick.
Resize the shape of your future cake.
Take a round dish of suitable size. Cover with cling film from the inside.
Finely chop the top piece of biscuit. Add 2/3 of the cream to the crumb and mix.
Put the resulting mass in a prepared dish.
Sprinkle almonds on top, brush with a layer of cream, lay out the base.
Carefully move the resulting structure upside down on a serving plate.
Apply cream on top and sprinkle with coconut. Let it cool for 2 hours.
I wish you bon appetit and God bless you!