Raffaello Sponge Cake with coconut and almonds

Step-by-step cooking

1. Step 1:

   

   How to make a Raffaello cake with coconut? First we will prepare a biscuit.

2. Step 2:

   

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

3. Step 3:

   

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

4. Step 4:

   

   Without turning off the mixer, pour granulated sugar into the proteins in small portions and beat until a dense and persistent foam is obtained. In order to check whether the mass is sufficiently whipped, just gently tilt the bowl, while the protein mass should remain in its place.

5. Step 5:

   

   In the whipped whites, add the yolks one at a time.

6. Step 6:

   

   Beat thoroughly so that the mass becomes completely homogeneous.

7. Step 7:

   

   Sift the flour and add it to the dough 2-3 times. With a spatula or whisk, gently but thoroughly mix until a smooth dough is obtained. By the way, if desired, you can add 0.5 tsp of baking powder to the flour for safety.

8. Step 8:

   

   Melt the butter, let it cool down quite a bit and pour it into the dough along the wall of the bowl.

9. Step 9:

   

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

10. Step 10:

    

    The bottom of the mold with a diameter of 20-22 cm is lined with baking paper, the sides are not lubricated with anything. We spread our dough into the prepared mold, slightly scroll the mold in different directions so that a small notch is formed in the center.

11. Step 11:

    

    Bake the sponge cake in a preheated 170-180 C oven for about 40-45 minutes. We check the readiness with a wooden skewer.

12. Step 12:

    

    Let the finished biscuit cool completely. To do this, I simply turn the biscuit upside down on the grill and leave it in this form until it cools completely. If there is time, then we leave the finished biscuit to stand for 6-8 hours. I've been cooking a biscuit since the evening and it's been in my form on the grill all night.

13. Step 13:

    

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

14. Step 14:

    

    Now you need to prepare the almonds. Peeled almonds spread on a dry frying pan and fry until light golden brown. When the almonds are golden, remove it from the pan and let it cool completely.

15. Step 15:

    

    In a separate container, beat the cold cream to a density. We take cream for cream with a fat content of 33%, not less!

16. Step 16:

    

    In a bowl, mix condensed milk and cream cheese.

17. Step 17:

    

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

19. Step 18:

    

    In the whipped cream cheese in small portions, gently mix the whipped cream.

20. Step 19:

    

    We should get a lush, delicate cream. At this stage, I have postponed 1/3 of the cream. I smeared the top and sides of the cake with it, and also decorated the top. We put the deferred cream in the refrigerator.

21. Step 20:

    

    Add coconut chips and 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.

22. Step 21:

    

    Mix thoroughly.

23. Step 22:

    

    We take out a biscuit from the mold.

24. Step 23:

    

    And divide it into 3 equal parts.

25. Step 24:

    

    We impregnate each part with sugar syrup.

26. Step 25:

    

    Putting together a cake. We spread one part of the sponge cake on the dish and apply a part of the cream on top, level it with a spatula.

27. Step 26:

    

    We spread the second part of the biscuit and also lubricate it with cream.

28. Step 27:

    

    Cover the cake with the last cake and press it slightly so that the top of the cake turns out to be smooth. Excess cream with the edge is taken away with a spatula. I have a little cream left with coconut chips and almonds, and from these remnants I formed small candies. To do this, I added a little more chips to the remaining cream (so that the mass turned out thicker), rolled up the balls and rolled them in coconut chips.

29. Step 28:

    

    We coat the top and sides of the cake with the deferred cream.

30. Step 29:

    

    Sprinkle the sides of the cake with coconut chips (if desired, you can sprinkle the cake completely and serve it in this form).

31. Step 30:

    

    We put the remaining pure cream in a pastry bag with a curly nozzle and squeeze out the curls along the edge.

32. Step 31:

    

    I also put a homemade candy on top of each curl, and in the center I poured coconut petals. But, if desired, you can decorate the cake the way you want. We leave the finished cake in the refrigerator for 3-4 hours for impregnation.

33. Step 32:

    

    That's it! Homemade Raffaello cake is ready!

34. Step 33:

    

    Bon appetit!