Cake “Rafaello”

Pastries with coconut are delicious, delicate, and refreshing, and in combination with coconut and delicate creamy chocolate cream, they are simply a culinary masterpiece, like this “Rafaello” cake.

Ingredients

For the biscuit:

• Coconut flakes – 350 g
  (part of the coconut flakes can be replaced with almond flour – 100 g)
• Eggs – 6 pcs.
• Sugar – 350 g
• Salt – 1 pinch

For the cream:

• White chocolate – 500 g
• Cream, at least 30% fat – 750 ml
• Coconut flakes for sprinkling cake – 50 g

Directions

1. Grind 500 grams of white chocolate into a bowl.
2. Bring 750 milliliters of cream to a boil, at least 30% fat. Pour the prepared chocolate with hot cream and stir until the chocolate is completely dissolved. We cover it with a lid and send it to the refrigerator for 5-6 hours.

   

3. Let’s make a coconut biscuit. Break 6 eggs into a bowl, add a pinch of salt, 350 grams of sugar, mix.
4. We put on a water bath and, stirring all the time, bring it to a temperature of 60 degrees Celsius.
   Pour the egg-sugar mixture into a mixer bowl and beat until a fluffy foam is obtained; during the whipping process, the mixture should cool to room temperature.
5. While the egg and sugar mixture is whipping, mix 250 grams of coconut and 100 grams of almond flour in a bowl. In this recipe, you can use only coconut flakes, we need 350 grams.
6. In the whipped egg-sugar mixture, gently, in one direction, stir in the coconut flakes or a mixture of coconut flakes and almond flour.

   

7. Lining a baking sheet 40×60 centimeters in size with baking paper and grease with oil.
   We spread the biscuit coconut dough into the prepared form.
8. We level. We bake a coconut sponge cake at 180 degrees Celsius for 10-15 minutes.
9. Remove the finished biscuit from the oven, let it cool for about 10 minutes.
10. Cut along the edge of the baking sheet and spread the biscuit on a wooden board, remove the paper.
11. Take out the cooled mixture of cream and chocolate from the refrigerator and beat at high speed until a smooth, tender cream is obtained. Be careful not to interrupt – the cream cannot be interrupted! Chocolate cream is ready.
12. Let’s start assembling the Rafaello cake. We will assemble a cake in a hemispherical shape with a diameter of 20 centimeters. To do this, cut out a circle from the dough equal to the dia of the mold. Putting it aside – this will be the bottom of the cake.
13. We put a towel in the bowl, put the mold on the towel so that the mold holds tight and it is convenient for us to work. Cut out pieces of different sizes from the dough and line the shape with them. This dough is very soft, plastic – it is a pleasure to work with it.
14. Put the cream on the dough, with a layer of about 2 centimeters. Cut out a circle of a suitable dia from the dough, put it on top of the cream. Put the cream on top again, with a layer of about 1.5 centimeters.

    

15. Cut out a circle of suitable dia from the dough again, put it on top of the cream. Put 1.5 centimeters of cream on the dough circle. Cut out another circle of a suitable dia from the dough, put it on top of the cream.
16. Again cream, circle, and fill to the top with cream.
    Cover the cake with a cake cut out in advance. Press the bottom along the edge into the shape.
17. Turn the cake over onto a platter where we will serve Raffaello cake. Press and remove the shape.
18. Cover the entire sponge-coconut cake with the remaining chocolate cream and sprinkle with the coconut.
    We send the cake to the refrigerator for at least 10 hours.

    

19. We take out the coconut “Rafaello” cake from the refrigerator and serve it for dessert with a cup of coffee.

    

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