Raffaello Cake Recipe | Episode 428
16:32
SERVES: 8
PREP TIME: 2 HRS
COOK TIME: 40 MINS
TOTAL TIME: 2 HRS 40 MINS
Ingredients
Cake:
- 3 eggs
- pinch salt
- 100g granulated sugar
- 6g vanilla sugar
- 75g all-purpose flour
- 25g cornstarch
Frosting:
- 750 ml heavy cream
- 5 tbsp powdered sugar
Filling and decorating:
- 6 tbsp milk
- 18 Raffaello truffles
- 80g almond shavings
- 50g shredded coconut
Method:
1. Preheat the oven to 180C - 350F. Line and grease a 20cm springform.
2. Start mixing the eggs and a pinch salt until foamy. Add the granulated sugar and mix until stiff peaks form. Add the vanilla sugar and mix for another 2 minutes. Add the all-purpose flour and cornstarch, carefully incorporate into the batter.
3. Pour batter into the prepared pan. To help get rid of air bubbles, tap the pan on the counter a few times.
4. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
5. Meanwhile prepare the filling and frosting: Mix the heavy cream and powdered sugar until stiff peaks form. For the filling; chop 12 Raffaello truffles and stir together with 400 ml of the whipped cream. Set aside. Place a star piping tip in a piping bag. Fill the piping bag with 5 tbsp whipped cream. Roast the almond shavings in a skillet over medium heat.
6. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate. Spread milk over the cake layer. Spread evenly half of the filling and top with roasted almonds. Place the second layer and spread evenly the remaining frosting and roasted almonds. Add the third layer of cake and spread the frosting (remaining whipped cream) on top and sides of the cake. Sprinkle shredded coconut on the top and sides of the cake. Decorate with the roasted almond shavings. Pipe 6 rosettes with the piping bag filled with whipped cream. Place Raffaello truffles on top of each rosette.
7. Place in refrigerator and allow to set for at least 1 hour before slicing.
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