Raffaello Cake

Preparation steps

• A 24 cm diameter cake tin is required. Grease the bottom and sides of the mold and line the bottom and sides with baking paper.
• Separate the egg whites from the egg yolks. In a bowl with the egg whites, add a pinch of salt and stir until a frothy mixture is obtained. Add sugar several times and stir until a solid mixture is obtained.
• In a bowl with the egg yolks, add the almond extract, stir them lightly with a fork, then add them to the solid egg white mixture, stirring slowly with a spatula to combine well.
• Add the ground almonds, stirring slowly with a spatula, then add the flour. When everything is well combined, pour the mixture into the mold and bake at 170c for about 40-45 minutes. When baked, let the biscuits stand in the mold for about 10-15 minutes. Remove from the mold and place on a wire rack to cool completely.
• While the biscuits are baking, prepare the filling. Melt the white chocolate in the steam, add the coconut milk and mix well to get a fine smooth mixture.
• In a deep bowl, whisk the cheese mascarpone to soften. Add the white chocolate mixture and mix until everything is well combined.
• Whip the sweet sour cream together with the powdered sugar and coconut extract and from this mixture add a few spoonfuls to the mixture with the cheese and chocolate, mixing with a spatula, not a mixer. Finally, add the coconut flour and when everything is well mixed, cover the bowl with nylon foil and put it in the fridge until use.
• Cut the cooled biscuit into 3 equal parts. Sprinkle each part with one third of coconut milk and a third of the filling. The procedure is the same for all three crusts. Sprinkle the whole cake with coconut flour. Sprinkle around with chopped almonds and in the middle put rafaelo balls and white chocolate decorations-optional.