Raffaello Cake
6 large eggs, room temperature
pinch of salt
mix until foamy
gradually add 200g sugar
mix until stiff peaks form
1 tsp (5g) almond extract
Gently fold 100g ground almonds
and 125g all-purpose flour
23 cm pan, bottom and sides greased with butter and lined with parchment paper
bake at 340°F (170°C) for 40-45 minutes
200g white chocolate
45g canned coconut milk
melt over low heat
250g) Mascarpone cheese, room temperature
mix until smooth
add white chocolate
mix until combined
500g whipping cream, 35%fat, chilled
30g powdered sugar
1 tsp (5ml) coconut extract
whip until stiff peaks form
gradually fold whipped cream into chocolate mixture
40g unsweetened shredded coconut
refrigerate until ready to use
let it cool in the pan for 10-15 minutes
let cool completely
divide cake into 3 layers
80g canned coconut milk
A bit less than ⅓ of the frosting
80g canned coconut milk
a bit less than ⅓ of the frosting
80g canned coconut milk
remaining frosting
unsweetened shredded coconut
Raffaello truffles
white chocolate curls
chopped almonds