Raffaello cake recipe:
\nIngredients:
\n– 200 g of ground almonds
\n– 200 g of sweet dry coconut chip
\n– 200 g of condensed milk
\n– 100 g of white chocolate
\n– 50 g butter
\n– vanilla extract or vanilla essence to taste
\n– Almond petals for decoration
\nRecipe description:
\n1. In a bowl, mix almond chips and ground almonds. Add condensed milk and vanilla extract (or essence) and mix well to make a homogeneous mass.
\n2. Form small balls from the resulting mass about the size of a cherry and put them on a flat plate or baking sheet covered with parchment paper. Put in the refrigerator for 30-60 minutes so that the balls froze a little.
\n3. At this time, prepare the glaze. Melt white chocolate along with butter in a water bath or in a microwave, stirring carefully to avoid combustion. Give the glaze cool a little.
\n4. Take the balls from the refrigerator and dip each ball into the melted white chocolate using two forks or toothpicks to hold the ball. Cover it from all sides so that the ball is completely covered with chocolate.
\n5. Transfer the finished cakes to a plate or a baking sheet with parchment paper, sprinkle on top with almond petals for decoration. Leave the cakes on room temperature until the chocolate is completely solidified.
\n6. The resulting cakes of Raffaelo can be served with tea or coffee. Keep them in the refrigerator before serving.
\nKey words: Raffaello cake, almonds, coconut, condensed milk, white chocolate, icing, jewelry, vanilla extract, recipe for cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"
Raffaello cake recipe: Ingredients: – 200 g of ground almonds – 200 g of sweet dry coconut chip<\/p>\n","protected":false},"author":1,"featured_media":592,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,1],"tags":[6,3,4,5],"yoast_head":"\n