Raffaello cake
Cake for my 30th birthday! :) Nothing chocolate came into play in these heats, so this very fine cake made of coconut, almonds and vanilla cream was created so spontaneously. Simple and light, flour and gluten free.
Preparation steps
- Preparation of biscuits
- Preheat oven to 180 °. Beat the egg whites with salt with a mixer until they foam, then pour in the lemon juice. When the snow starts to form, gradually add the sugar little by little. Mix in total for about 10 minutes or until very solid snow is obtained. Gradually stir in the ground almonds and coconut by hand. Be careful that the mixture does not "fall" too much. Draw circles the size of a cake tin (24 cm) on baking paper. Coat the paper with a little butter. Divide the mixture into 2 equal parts and spread on baking paper. Flatten and smooth the surface and bake for about 10 minutes in the middle of the oven. They are ready when slightly browned on top and on the edges. Cool the baked biscuits and separate them from the paper.
- Preparation of cream
- Note: I can put all 7 egg yolks left over from the biscuits in the cream (I intentionally put less of them because I wanted a lighter cream, and I needed the egg yolks for something else). In a bowl, beat the egg yolks with the sugar and salt and stir in the stock. Pour a little warmed milk into the mixture to temper the eggs, mix well, pour everything into the hot milk and stir with a whisk until it boils. When bubbles appear, remove from heat. Transfer the cream to a pre-moistened flat plate or baking sheet, cover it with cling film to prevent crusting and leave to cool. Mix the butter into the cooled cream at room temperature.
- Assembling the cake
- Separate a little from the cream for later (for the pages) and put to cool. Divide the rest of the cream into 2 equal parts. Place one biscuit in a cake tin, spread one half of the cream on it, cover with the other part of the biscuit and spread the other part of the cream evenly on it. Leave to cool for at least 3 hours. Separate the completely cooled cake from the mold, spread and smooth the sides with the preserved cream from before and decorate as desired. I covered the pages with coconut and sprinkled sliced blanched almonds and coconut chips on top.
- Cut the cake into slices and serve!
