Raffaello Cake

Name: Raffaello Cake
Cook time: 17 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 2 eggs (medium-sized); 50 g granulated sugar; 40 g ground almonds (or fine almond meal); 30 g all purpose flour; 20 g starch; 1⁄3 teaspoon baking powder (3 g); 30 g BAM white chocolate drops; 10 g almond flakes; 10 g shredded coconut; 100 ml milk; 1 pump BAM vanilla paste; 15 ml coconut liqueur; 1 teaspoon powdered sugar; 200 g BAM white coconut spread; 50 g thickened sweetened condensed milk; 100 g mascarpone cheese; 300 g whipping cream; 3 gelatin sheets

(1)

Preparation time: 1 h 20 min
Difficulty:
Number of ingredients: 18

Heaven on a plate! Grab a fork, close your eyes and enjoy. The cake consists of an almond sponge and a heavenly milky coconut filling made with BAM white coconut spread and condensed milk. Both ingredients are indispensable and irreplaceable in the recipe. At the center of the filling, there is a layer made of delicate white chocolate, coconut and almond flakes, adding a slight crunch.

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Ingredients:

ALMOND SPONGE:

2 eggs (medium-sized)
50 g granulated sugar
40 g ground almonds (or fine almond meal)
30 g all purpose flour
20 g starch
1⁄3 teaspoon baking powder (3 g)

WHITE CHOCOLATE LAYER:

30 g BAM white chocolate drops
10 g almond flakes
10 g shredded coconut

LIQUID FOR MOISTENING THE SPONGE:

100 ml milk
1 pump BAM vanilla paste
15 ml coconut liqueur
1 teaspoon powdered sugar

FILLING:

200 g BAM white coconut spread
50 g thickened sweetened condensed milk
100 g mascarpone cheese
300 g whipping cream
3 gelatin sheets

Nutrition / serving

Energy Value	1777 kJ / 425 kcal
Fats	31,6 g
of which saturated fat	18,2 g
Carbohydrates	28,4 g
of which sugars	22,2 g
Dietary Fiber	1,4 g
Proteins	5,9 g
Salt	0,2 g

Instructions:

preparation procedure:

Preheat the oven to 180°C. Whisk the eggs and sugar on high speed for 15 minutes. Mix the dry ingredients well, sift them over the egg mixture and gently fold in with a spatula. Make sure the mixture remains airy (you can also prepare the sponge by whisking the egg whites with half the sugar separately). Add half the egg whites and half the dry ingredients to the beaten egg yolks with the remaining sugar, alternately, in two steps, using a spatula. Spread the mixture evenly on a 17 cm diameter baking tray (1 cm less than the diameter of the cake) and bake for about 17 minutes. Remove the ring from the baked sponge cake and cool on a wire rack.

While the sponge cake is baking, prepare the chocolate disc and the sponge moistening mix. Melt the white chocolate over steam. Draw a circle 17 cm in diameter on a sheet of baking paper and turn it upside down. Place it on a firm, flat surface and spread the melted chocolate evenly over the circle. Mix the almond leaves with the coconut flour and sprinkle over the chocolate. Mix all the moistening ingredients in a small bowl.

While the sponge is cooling, prepare the cream. Soak the gelatine sheets in cold water for at least 5 minutes. Whip the sweet cream and put it in a cold place. Mix the mascarpone cheese, condensed milk and coconut spread smoothly. Take 4 tablespoons of the cream, heat it up and dissolve the soaked gelatine leaves in it while stirring (the cream must not boil). Pour it into the rest of the cream and mix smoothly with a hand mixer. Finally, fold in the whipped cream with a spatula. Divide the cream into two equal parts (one part for the bottom layer of the sponge cake and one part for the top layer).

Cut the cooled sponge cake into two equal layers. Place the bottom layer on a base and place a ring around it, 18 cm in diameter (1 cm more than the diameter of the sponge). Moisten it with half of the solution. First, pipe some of the cream around the edge of the sponge cake and then spread half of it over the sponge cake. Level the surface and place the chocolate disc on top of the cream, shaking off the excess coconut. Spread the remaining cream over the sponge and cover with the second layer of sponge (see picture). Moisten the sponge and spread the other half of the cream over it. Level the surface and put the cake in the fridge for 4 hours to firm up the cream.

Remove the ring from the cooled cake. Coat with coconut flour and decorate as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

White chocolate, 500 g

11,90 €

White Coconut Spread, 200 g

7,90 €

Vanilla paste, 70 g

9,90 €

Out of stock

Discount on products used in the recipe - 10%:

-1,98 €

Total:

19,80 €17,82 €

-10%

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Reading time: 10 minutes

Raffaello Cake

Preparation time: 1 h 20 min

Difficulty: 3

Number of ingredients: 18

Ingredients:

ALMOND SPONGE:

2 eggs (medium-sized)
50 g granulated sugar
40 g ground almonds (or fine almond meal)
30 g all purpose flour
20 g starch
1⁄3 teaspoon baking powder (3 g)

WHITE CHOCOLATE LAYER:

30 g BAM white chocolate drops
10 g almond flakes
10 g shredded coconut

LIQUID FOR MOISTENING THE SPONGE:

100 ml milk
1 pump BAM vanilla paste
15 ml coconut liqueur
1 teaspoon powdered sugar

FILLING:

200 g BAM white coconut spread
50 g thickened sweetened condensed milk
100 g mascarpone cheese
300 g whipping cream
3 gelatin sheets

Nutrition / serving:

Energy Value	1777 kJ / 425 kcal
Fats	31,6 g
of which saturated fat	18,2 g
Carbohydrates	28,4 g
of which sugars	22,2 g
Dietary Fiber	1,4 g
Proteins	5,9 g
Salt	0,2 g

Estimated values calculated using artificial intelligence.

Instructions:

preparation procedure

	Preheat the oven to 180°C. Whisk the eggs and sugar on high speed for 15 minutes. Mix the dry ingredients well, sift them over the egg mixture and gently fold in with a spatula. Make sure the mixture remains airy (you can also prepare the sponge by whisking the egg whites with half the sugar separately). Add half the egg whites and half the dry ingredients to the beaten egg yolks with the remaining sugar, alternately, in two steps, using a spatula. Spread the mixture evenly on a 17 cm diameter baking tray (1 cm less than the diameter of the cake) and bake for about 17 minutes. Remove the ring from the baked sponge cake and cool on a wire rack.
	While the sponge cake is baking, prepare the chocolate disc and the sponge moistening mix. Melt the white chocolate over steam. Draw a circle 17 cm in diameter on a sheet of baking paper and turn it upside down. Place it on a firm, flat surface and spread the melted chocolate evenly over the circle. Mix the almond leaves with the coconut flour and sprinkle over the chocolate. Mix all the moistening ingredients in a small bowl.
	While the sponge is cooling, prepare the cream. Soak the gelatine sheets in cold water for at least 5 minutes. Whip the sweet cream and put it in a cold place. Mix the mascarpone cheese, condensed milk and coconut spread smoothly. Take 4 tablespoons of the cream, heat it up and dissolve the soaked gelatine leaves in it while stirring (the cream must not boil). Pour it into the rest of the cream and mix smoothly with a hand mixer. Finally, fold in the whipped cream with a spatula. Divide the cream into two equal parts (one part for the bottom layer of the sponge cake and one part for the top layer).
	Cut the cooled sponge cake into two equal layers. Place the bottom layer on a base and place a ring around it, 18 cm in diameter (1 cm more than the diameter of the sponge). Moisten it with half of the solution. First, pipe some of the cream around the edge of the sponge cake and then spread half of it over the sponge cake. Level the surface and place the chocolate disc on top of the cream, shaking off the excess coconut. Spread the remaining cream over the sponge and cover with the second layer of sponge (see picture). Moisten the sponge and spread the other half of the cream over it. Level the surface and put the cake in the fridge for 4 hours to firm up the cream.
	Remove the ring from the cooled cake. Coat with coconut flour and decorate as desired.