Who have already bought the new crimson of raffaello? And I have such a whole cake! Almond biscuits, delicate coconut cream, slightly alcoholic impregnation and elastic confit of raspberries. Decorated with those new Raffaello. Calculation goes on form of for biscuit 16 centimeters and on forms silicone for pouring confit 14 centimeters
For the production of flour I milled almond petals. Grinding in this biscuit can be any, suitable flour and pasta, and almond dough.
In proteins add a pinch of salt and beat until peaks.
Beat the yolks with sugar for 5-10 minutes until increased by 2 times and lighten the mass. Add the wheat flour and beat for another couple of minutes. Melt the butter.
In the yolk mass, add the proteins, mix carefully at the lowest speed, add the almonds and pour the oil over the wall. Stir with a spatula.
To prepare 2 rings diameter 16 cm, the bottom tightening foil (or bottom split forms to lay the paper). Pour equal portions of dough into both rings.
Bake at 170 C until cooked-cakes almost do not rise, they are Golden and elastic when pressed. Cool the biscuits, heed the foil, cut from the rings. Cool and wrap each cake in film. leave in the fridge until morning or 5 hours, otherwise you will not cut them
Remove the cakes from the film, gorochki they almost do not happen, but if there is-cut a little.
Cakes cut in half, get 4 cakes.
The day before the Assembly to make coconut ganache. On white chocolate pour coconut milk and 50 g cream, heat, punch blender. Tighten the film into contact and put on overnight to stabilize. Before assembling the cake, beat 250 g of cream with powder. Separately, beat the cream cheese, add the coconut ganache and finally add the whipped cream. The cream will be dense, but a little fluid.
Confit is to cook and freeze for a day before Assembly. Gelatin soak in cold water for 15 minutes, squeeze (I have a sheet)
Raspberry puree mix with starch and sugar, bring to a boil, but do not boil. Remove from heat, add gelatin, stir, pour into molds and freeze for at least 4 hours.
The gelatin mold is smaller than the biscuit mold by 2-4 cm, otherwise the cake will be difficult to assemble
For impregnation, mix the liquor and coconut milk. On substrate put an 1 teaspoon cream, to consolidate cake, put an the first biscuit, slightly soak. Cream put in a pastry bag without a nozzle - so it is more convenient to apply.
Squeeze a little cream on a biscuit, put the confit taken out of the mold, around the confit to make a side of the cream, grease the top of the confit with a thin layer of cream.
Next, put the second biscuit-soak-lubricate with cream. The third cake to assemble with the confit as the first. To cover the fourth sponge cake soaked. Grease the cake thickly with cream. Leave a little for decoration.
Thickly sprinkle the sides with shavings. To transplant cream on top stars, they put half of Rafaello. Refrigerate for 2 hours or more until sliced