Coconut Almond Raffaello Sponge Cake

Incredibly tender and delicious cake for coconut lovers! If you love coconut flakes, I highly recommend making this cake. Homemade Raffaello cake is tender, juicy, aromatic and simply very tasty.
cook time: 2h 30 min
Elijah Stroud
Coconut Almond Raffaello Sponge Cake

Nutrition Facts (per serving)

349
Calories
28g
Fat
27g
Carbs
10g
Protein

Ingredients (8 portions)

For the biscuit:

Sugar 150 g
Wheat flour 100 g
Butter 20 g
Eggs 4 pc

For cream:

Condensed milk 250 g
coconut flakes 70 g
Almond 100 g
Heavy cream 250 g
Cream cheese 500 g

For impregnation:

Sugar syrup 100 ml

Recipe instructions

Step 1

Step 1
How to make Raffaello cake with coconut? First, letʼs prepare the biscuit.

Step 2

Step 2
To do this, carefully separate the eggs into whites and yolks. Pour the whites into a large bowl.

Step 3

Step 3
Add a pinch of salt to them and beat with a mixer until a soft and fluffy foam is obtained.

Step 4

Step 4
Without turning off the mixer, add granulated sugar into the whites in small portions and beat until a dense and stable foam is obtained. In order to check whether the mass is whipped enough, simply carefully tilt the bowl; the protein mass should remain in its place.

Step 5

Step 5
Add the yolks to the beaten whites, one at a time.

Step 6

Step 6
Beat thoroughly until the mass becomes completely homogeneous.

Step 7

Step 7
Sift the flour and add it to the dough 2-3 times. Using a spatula or whisk, mix gently but thoroughly until you get a smooth dough. By the way, if you wish, you can add 0.5 tsp to the flour to be on the safe side. baking powder.

Step 8

Step 8
Melt the butter, let it cool slightly and pour it into the dough along the side of the bowl.

Step 9

Step 9
Mix gently so that the butter is distributed in the dough.

Step 10

Step 10
Line the bottom of a mold with a diameter of 20-22 cm with baking paper; do not grease the sides with anything. Place our dough in the prepared pan, slightly twist the pan in different directions to form a small indentation in the center.

Step 11

Step 11
Bake the biscuit in an oven preheated to 170-180 C for about 40-45 minutes. Check readiness with a wooden skewer.

Step 12

Step 12
Let the finished biscuit cool completely. To do this, I simply turn the biscuit upside down onto a wire rack and leave it like that until it cools completely. If you have time, then leave the finished biscuit to stand for 6-8 hours. I made the biscuit the night before and it sat in the pan on the wire rack all night.

Step 13

Step 13
Letʼs prepare the ingredients for the cream and prepare the sugar syrup for impregnation. I used the most common sugar syrup, boiled in a 1:1 ratio (one serving of sugar, 1 serving of water). If desired, if only adults will eat the cake, then you can add a couple of spoons of alcohol (rum, cognac) to the cooled syrup.

Step 14

Step 14
Now you need to prepare the almonds. Place the peeled almonds in a dry frying pan and fry until light golden brown. When the almonds are golden, remove them from the pan and let them cool completely.

Step 15

Step 15
In a separate container, beat the cold cream until thick. We take cream for the cream with a fat content of 33%, no less!

Step 16

Step 16
In a bowl, mix condensed milk and cream cheese.

Step 17

Step 17
Beat with a mixer until you get a fluffy cream. By the way, the cream turns out to be moderately sweet, not cloying, so if you like sweeter desserts, you can increase the amount of condensed milk slightly.

Step 18

Step 18
Gently fold whipped cream into the whipped cream cheese in small portions.

Step 19

Step 19
We should get a lush, delicate cream. At this stage I set aside 1/3 of the cream. I coated the top and sides of the cake with it, and also decorated the top. Place the reserved cream in the refrigerator.

Step 20

Step 20
Add coconut flakes and finely 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.

Step 21

Step 21
Mix thoroughly.

Step 22

Step 22
Take the biscuit out of the mold.

Step 23

Step 23
And divide it into 3 equal parts.

Step 24

Step 24
Soak each part in sugar syrup.

Step 25

Step 25
Assembling the cake. Place one part of the biscuit on a dish and apply part of the cream on top, level it with a spatula.

Step 26

Step 26
We lay out the second part of the biscuit and also grease it with cream.

Step 27

Step 27
Cover the cake with the last cake layer and press it lightly so that the top of the cake is even. We take away the excess cream from the edge with a spatula. I had some cream left with coconut and almonds, and from these leftovers I formed small sweets. To do this, I added a little more shavings to the remaining cream (to make the mass thicker), rolled them into balls and rolled them in coconut flakes.

Step 28

Step 28
Coat the top and sides of the cake with the reserved cream.

Step 29

Step 29
Sprinkle the sides of the cake with coconut (if you wish, you can sprinkle the entire cake and serve it as is).

Step 30

Step 30
Place the remaining clean cream into a pastry bag with a shaped tip and squeeze swirls around the edge.

Step 31

Step 31
On top of each curl I also placed homemade candy, and in the center I sprinkled coconut petals. But, if you wish, you can decorate the cake the way you want. Leave the finished cake in the refrigerator for 3-4 hours to soak.

Step 32

Step 32
Thatʼs all! Homemade Raffaello cake is ready!

Step 33

Step 33
Bon appetit!

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