Raffaello Cake Cake

Raffaello Cake (Raffaello Cake) is a delicate and exquisite dessert dish inspired by Raffaello popular balls. This cake is based on a light coconut biscuit, which is combined with coconut milk -based cream and almond additions. Decorated with raffaello sweets and sprinkled with coconut, this cake will become a real treat for coconut lovers.
Ingredients:
– 4 eggs
– 150 g of sugar
– 150 g of flour
– 50 g of coconut chip
– 1 teaspoon of baking powder
– 200 ml of coconut milk
– 200 g of oil (softened)
– 200 g of condensed milk
– 100 g of almonds (purified and cut)
– coconut chips for sprinkling
Instructions:
1. Heat the oven to 180 degrees Celsius. Prepare a baking dish, grease it with oil or use parchment paper.
2. In a bowl, beat the eggs with sugar until a lush and homogeneous mass is obtained.
3. Add flour, coconut chips and baking powder in the same bowl. Mix all the ingredients until a smooth dough is formed.
4. Pour the dough into the prepared baking dish and send it to the oven for 25-30 minutes, or until the biscuit becomes golden and springy when pressing it.
5. While the biscuit is baking and cooling, prepare the cream. Beat the softened oil with condensed milk until a homogeneous consistency is obtained. Add coconut milk and continue to beat until a delicate cream is formed.
6. Dear the cut almonds into the cream and mix gently.
7. When the biscuit cools completely, cut it in half horizontally to get two cakes.
8. Apply half the cream to the lower cake, and then carefully cover with the second cake.
9. Cover the top and side of the cake with the remaining cream, creating a smooth surface.
10. Sprinkle the cake with coconut and decorate with candies in the Raffaello style.
11. Leave the cake for several hours in the refrigerator for fixing and combining tastes.
12. Serve the Raphaelo cake on the festive table and enjoy its delicate taste.
Keywords: Rafaello cake, Raffaello Cake, Coconut Biscuit, coconuts based on coconut milk, almonds, coconut string