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
Cook Time | 120 minutes |
Servings |
Ingredients
Almond biscuit:
- 170 gram Almond flour Can be grind from almonds or petals, I so and made
- 120 gram Egg white about 4 pcs
- 50 gram Flour wheat / Flour
- 4 pieces Chicken egg
- 30 gram Butter
- 1 pinch Salt
Raspberry confit:
- 300 gram Berry puree, I have ready raspberry puree, you can cook raspberries and grind from the bones
- 40 gram Sugar
- 2 teaspoons Corn starch
- 15 gram Gelatin
Coconut chocolate cream:
- 120 gram White chocolate
- 300 ml Cream (35%) 50 g goes in chocolate, 250 g further whipped
- 3 tablespoons Coconut shavings
- 40 gram Powdered sugar
- 160 gram Cream cheese
Impregnation:
- 4 tablespoons Liqueur need liqueur with coconut taste or raspberry on cream, without bright color of
- 4 tablespoons Coconut milk
Ingredients
Almond biscuit:
Raspberry confit:
Coconut chocolate cream:
Impregnation:
|
Instructions
- 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.
Leave a Reply