Raffaello Cake

1. 1

   Prepare the cream: Pour the heavy cream into a bowl, add the chocolate, and place over low heat. Stir constantly until it comes to a boil, and as soon as you see the first bubbles, remove from heat. Cool and place in the refrigerator for at least 7 hours (preferably overnight).

2. 2

   Chill the cream in the refrigerator.

   420 min

3. 3

   Prepare the sponge cake: Place the eggs and sugar in a bowl. Place over a double boiler and whisk with a hand whisk. The mixture should heat up and become fluffy. Then, remove from the heat and continue whisking with a mixer. The mixture should double in size and turn white.

4. 4

   Finally, alternately, with a wooden or silicone spatula, mix in the almonds and coconut.

5. 5

   Divide the dough in half and bake separately. The size of the form is 26 cm. Bake in a preheated oven, in a parchment-lined form, for about 30 minutes. The first twenty minutes at 180 degrees, the last 10 minutes at 150 degrees. Prepare both layers in this way.

   30 min

   180°C

6. 6

   Remove the cream from the refrigerator and whisk with a mixer, first on low, then on high speed. It doesn't need to be whipped for long. As soon as it thickens, turn off the mixer.

7. 7

   Cream the layers and sprinkle with coconut flakes.

8. 8

   Leave in the refrigerator for a few hours.

   120 min

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.