Cake “Raspberry Raffaello” Recipe
Who has already bought a new raspberry from raffaello? And I have such a whole cake! Macaroons, delicate coconut cream, slightly alcoholic impregnation and elastic raspberry confit. Decorated with this new Raffaello. The calculation goes to the biscuit mold 16 cm and silicone molds for pouring confit 14 cm
Servings
12
Cook Time
120minutes
Servings
12
Cook Time
120minutes
Ingredients
Almond biscuit:
Raspberry confit:
  • 300gram Berrypuree, I have ready raspberry puree, you can cook raspberries and grind from the bones
  • 40gram Sugar
  • 2teaspoons Corn starch
  • 15gram Gelatin
Coconut chocolate cream:
Impregnation:
  • 4tablespoons Liqueurneed liqueur with coconut taste or raspberry on cream, without bright color of
  • 4tablespoons Coconut milk
Instructions
  1. To make flour, I ground almond petals. The grinding of this biscuit can be any, pasta flour and almond dough are suitable.
  2. Add a pinch of salt to the whites and whisk until peaks form.
  3. Beat the yolks with sugar for 5-10 minutes, until the mass increases by 2 times and brightens. Add the wheat flour and whisk for a couple more minutes. Melt the butter.
  4. Add proteins to the yolk mass, mix thoroughly at the lowest speed, add almonds and pour oil over the walls. Stir with a spatula. Prepare 2 rings with a diameter of 16 cm, cover the bottom with foil (or cover the bottom of the split mold with paper). Pour equal portions of dough on both rings.
  5. Bake at a temperature of 170 C until ready – the cakes almost do not rise, they are golden and elastic when pressed. Cool the cookies, remove the foil, cut into rings. Cool and wrap each cake in a film. leave in the refrigerator until morning or for 5 hours, otherwise you will not cut them
  6. We remove the cakes from the film, the slides on them almost do not turn out, but if there is, we cut a little. Cut the cakes in half, you will get 4 cakes. The day before the assembly, prepare coconut ganache. Pour coconut milk and 50 g of cream on the white chocolate, heat it up, whisk with a blender. Tighten the film tightly and leave it overnight to stabilize. Before assembling the cake, whisk 250 g of cream with powder. Separately whisk cream cheese, add coconut ganache and finally add whipped cream. The cream will turn out thick, but a little fluid. Confit should be cooked and frozen for a day before assembly. Soak gelatin in cold water for 15 minutes, squeeze (I have a leafy one) Mix raspberry puree with starch and sugar, bring to a boil, but do not boil. Remove from heat, add gelatin, mix, pour into molds and freeze for at least 4 hours. The gelatin mold should be 2-4 cm smaller than the sponge cake mold, otherwise the cake will be difficult to assemble
  7. For impregnation, mix liqueur and coconut milk. Put 1 teaspoon of cream on the substrate to fix the cake, put the first biscuit, soak it slightly. Put the cream in a pastry bag without a nozzle – it is more convenient to apply it this way. Squeeze out a little cream on a biscuit, put the confit taken out of the mold, make a rim of cream around the confit, lubricate the top of the confit with a thin layer of cream.
  8. Next, lay out the second biscuit-soak-smear with cream. Collect the third cake with confit, as well as the first. Cover with a fourth soaked sponge cake. Lubricate the cake with thick cream. Leave some for decoration.
  9. Sprinkle the sides thickly with shavings. To put the cream on top of the stars, they put half of the Raffaello on them. Refrigerate for 2 hours or more until sliced
  10. Cut. Bon appetit)
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