Delicate and elegant Almond Coconut Cake (Raffaello Cake)- made with an almond sponge cake, a white chocolate, mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, chocolate curls and shredded coconut. \r
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To print the recipe check the full recipe on my blog: \r
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Ingredients\r
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Makes about 12 servings\r
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Almond Sponge Cake\r
6 large eggs, room temperature\r
Pinch of salt\r
1 cup (200g) sugar\r
1 cup (100g) ground almonds\r
1 cup (125g) all-purpose flour\r
1 tsp (5g) almond extr\r
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White Chocolate Coconut Frosting\r
7 oz (200g) white chocolate\r
3 tbsp (45g) canned coconut milk\r
9 oz (250g) Mascarpone cheese, room temperature\r
2 cups (500g) whipping cream, 35%fat, chilled\r
1/4 cup (30g) powdered sugar\r
1/2 cup (40g) unsweetened shredded coconut\r
1 tsp (5g) coconut extr\r
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Assembling and decorating\r
1 cup (240g) canned coconut milk\r
unsweetened shredded coconut\r
Chopped almonds, optional\r
Raffaello truffles, optional\r
White chocolate curls, optional\r
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1. Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23cm) pan with parchment paper. \r
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2. Separate egg whites from yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and continue whipping until stiff peaks form. \r
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3. In a small bowl mix egg yolks with almond extr and fold them into the whipped whites. \r
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4. Gradually add ground almonds and flour and carefully incorporate into the batter. \r
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5. Pour the batter into the prepared pan. \r
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6. Bake for 40-45 minutes until lightly golden. \r
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7. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack. \r
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8. Meanwhile prepare the frosting. Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water. \r
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9. In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined. \r
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10. In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extr. \r
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11. Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use. \r
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12. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate. \r
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13. Spread ⅓ cup coconut milk over the cake layer. Spread evenly with a bit less than a third of frosting. Repeat with the second layer of cake. Add the third layer of cake and spread with the last ⅓ cup of coconut milk. Spread the remaining frosting on top and sides of the cake.\r
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14. Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve. \r
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15. Decorate as desired, Ive used Raffaello truffles, white chocolate curls and chopped almonds.\r
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