Sponge Cake Raffaello with coconut and almonds

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make Raffaello cake with coconut? First, let's prepare the biscuit.

2. STEP 2

   

   To do this, carefully separate the eggs into whites and yolks. Pour the whites into a large bowl.

3. STEP 3

   

   Add a pinch of salt to them and beat with a mixer until a soft and fluffy foam is obtained.

4. STEP 4

   

   Without turning off the mixer, add granulated sugar into the whites in small portions and beat until a dense and stable foam is obtained. In order to check whether the mass is whipped enough, simply carefully tilt the bowl; the protein mass should remain in its place.

5. STEP 5

   

   Add the yolks to the beaten whites, one at a time.

6. STEP 6

   

   Beat thoroughly until the mass becomes completely homogeneous.

7. STEP 7

   

   Sift the flour and add it to the dough 2-3 times. Using a spatula or whisk, mix gently but thoroughly until you get a smooth dough. By the way, if you wish, you can add 0.5 tsp to the flour to be on the safe side. baking powder.

8. STEP 8

   

   Melt the butter, let it cool slightly and pour it into the dough along the side of the bowl.

9. STEP 9

   

   Mix gently so that the butter is distributed in the dough.

10. STEP 10

    

    Line the bottom of a mold with a diameter of 20-22 cm with baking paper; do not grease the sides with anything. Place our dough in the prepared pan, slightly twist the pan in different directions to form a small indentation in the center.

11. STEP 11

    

    Bake the biscuit in an oven preheated to 170-180 C for about 40-45 minutes. Check readiness with a wooden skewer.

12. STEP 12

    

    Let the finished biscuit cool completely. To do this, I simply turn the biscuit upside down onto a wire rack and leave it like that until it cools completely. If you have time, then leave the finished biscuit to stand for 6-8 hours. I made the biscuit the night before and it sat in the pan on the wire rack all night.

13. STEP 13

    

    Let's prepare the ingredients for the cream and prepare the sugar syrup for impregnation. I used the most common sugar syrup, boiled in a 1:1 ratio (one serving of sugar, 1 serving of water). If desired, if only adults will eat the cake, then you can add a couple of spoons of alcohol (rum, cognac) to the cooled syrup.

14. STEP 14

    

    Now you need to prepare the almonds. Place the peeled almonds in a dry frying pan and fry until light golden brown. When the almonds are golden, remove them from the pan and let them cool completely.

15. STEP 15

    

    In a separate container, beat the cold cream until thick. We take cream for the cream with a fat content of 33%, no less!

16. STEP 16

    

    In a bowl, mix condensed milk and cream cheese.

17. STEP 17

    

    Beat with a mixer until you get a fluffy cream. By the way, the cream turns out to be moderately sweet, not cloying, so if you like sweeter desserts, you can increase the amount of condensed milk slightly.

18. STEP 18

    

    Gently fold whipped cream into the whipped cream cheese in small portions.

19. STEP 19

    

    We should get a lush, delicate cream. At this stage I set aside 1/3 of the cream. I coated the top and sides of the cake with it, and also decorated the top. Place the reserved cream in the refrigerator.

20. STEP 20

    

    Add coconut flakes and finely chopped nuts to the remaining cream. I crushed the nuts in a coffee grinder, but you can chop them with a knife if you wish.

21. STEP 21

    

    Mix thoroughly.

22. STEP 22

    

    Take the biscuit out of the mold.

23. STEP 23

    

    And divide it into 3 equal parts.

24. STEP 24

    

    Soak each part in sugar syrup.

25. STEP 25

    

    Assembling the cake. Place one part of the biscuit on a dish and apply part of the cream on top, level it with a spatula.

26. STEP 26

    

    We lay out the second part of the biscuit and also grease it with cream.

27. STEP 27

    

    Cover the cake with the last cake layer and press it lightly so that the top of the cake is even. We take away the excess cream from the edge with a spatula. I had some cream left with coconut and almonds, and from these leftovers I formed small sweets. To do this, I added a little more shavings to the remaining cream (to make the mass thicker), rolled them into balls and rolled them in coconut flakes.

28. STEP 28

    

    Coat the top and sides of the cake with the reserved cream.

29. STEP 29

    

    Sprinkle the sides of the cake with coconut (if you wish, you can sprinkle the entire cake and serve it as is).

30. STEP 30

    

    Place the remaining clean cream into a pastry bag with a shaped tip and squeeze swirls around the edge.

31. STEP 31

    

    I also placed homemade candy on top of each curl, and sprinkled coconut petals in the center. But, if you wish, you can decorate the cake the way you want. Leave the finished cake in the refrigerator for 3-4 hours to soak.

32. STEP 32

    

    That's all! Homemade Raffaello cake is ready!

33. STEP 33

    

    Bon appetit!

Comments on the recipe

Testomania

30.09.2023

4.5

This is the second time I’ve made Raffaello sponge cake with coconut and almonds using this recipe. The first time I followed the recipe exactly (except for the sponge cake, which I added a little more flour to), then I had some unused coconut cream left over, which I just ate with spoons. The cake turned out to be incredibly delicious, so when the recipe caught my eye again, I without a doubt took up making it a second time. I was preparing the cake for a family tea party, so I didn’t buy food specifically for it, but based on the amount that was in the refrigerator. First, I prepared the sponge cake and beat the eggs without separating the whites and yolks to speed up the process. I reduced the amount of sugar to 100 g, but added an extra spoon of flour. A sponge cake with the addition of butter turns out more moist, one might say juicy, I really love biscuits with this kind of structure. For the cream, I didn’t peel or chop the almonds, I just roasted them and laid them entirely on top of the cream while assembling the cake. I had less curd cheese than indicated in the recipe, and a little more cream; instead of condensed milk, I melted white chocolate. In general, the cream was a success, it turned out incredibly tasty, almost the same as the first time, but I still advise those who are preparing the cake for the first time not to deviate from the recipe and experiment only if you know exactly what want to get it in the end. I used cream with coconut shavings both for layering the cake and for coating it on the sides and top, then I sprinkled the other sides with coconut shavings for decoration. To decorate, I separately whipped a small amount of cream with powdered sugar, but in the hot kitchen the cream peaks lost their shape, and I did not correct the situation, because no one could stand it anymore and everyone wanted a cake for tea as soon as possible. We didn't even leave it to soak. And I photographed it in a hurry. The cake is sooo delicious!!! Now I can say with confidence that he is one of the most beloved in my family, everyone without exception likes him - me, my husband, and both children. Thank you for the recipe and I admire the gourmet who combined almonds, coconut, condensed milk and cream to come up with such an exquisite flavor combination!

Lucy

30.09.2023

5

Looks very tasty!

Ira

30.09.2023

5

Irisha, you are a master! She made such beauty and tenderness, above all praise! I'm sure the cake is a real heavenly delight! Thank you very much for your efforts!

olgay198108

30.09.2023

4.6

Irish)) Wonderful trot) I’m taking it to the kk, I liked the cake, I’ll make it)))

Angelica

30.09.2023

5

What a miracle! A wonderful cake, and the execution is beyond words!

Sura

30.09.2023

5

I decided to make the cake according to your recipe, it turned out very tasty, the sponge cake was tender and it turned out that it was not as difficult to prepare as I initially thought. Thank you so much!

Ksenia

30.09.2023

4.7

Thank you very much for the recipe! The cake is simply AMAZING! I took it to KK. I will definitely use your recipe and delight my loved ones!