Raffaello Cake
A delicious Raffaello is the closest you can get to being transported to a tropical paradise in one bite-sized treat. While TV commercials attract vacationers with crystal clear water caressing immaculately white beaches, our wonderfully coconutty cake brings the Caribbean to your very own kitchen — with the help of some Raffaello coconut balls, of course!
Equipment
- Electric mixer
- Baking Trays
- Saucepan
Ingredients
- 7 egg whites
- 1 pinch salt
- 1 cup powdered sugar
- 1 cup almond flour
- 3/4 cup flour
- 1 stick butter, melted
- 14 oz white chocolate, chopped
- 1 cup coconut milk
- 1/2 cup heavy cream
- 5 sheets gelatin, soaked
- 1 tbsp lemon juice
- 1 1/3 cups Greek yogurt
- 1 cup whipped cream
- coconut flakes
- 6 Raffaello coconut balls
Instructions
- Beat the egg whites with an electric mixer on the highest setting until they are stiff. Add the powdered sugar in stages while continually stirring the mixture. Fold in the almond flour, flour, and melted butter and mix until smooth.
- Spread the cake batter over two baking trays and smooth out the tops. Transfer the baking trays to a preheated oven and cook at 350°F for 15 minutes.
- Now place a plate on the cooled cake and cut out three circles. For the fourth circle, use a larger plate to cut out a slightly bigger circle.
- For the coconut frosting, heat the coconut milk and heavy cream in a saucepan over medium heat, add the chopped white chocolate, and stir until the chocolate has melted. Add the soaked gelatin and lemon juice and stir until the gelatin has fully dissolved. Remove the saucepan from the heat, stir in the Greek yogurt, and refrigerate the mixture.
- To layer up the cake, first place the largest cake circle on a large dessert plate. Spread a quarter of the coconut frosting over it. Now place the smaller cake circles on top, adding a layer of coconut frosting in between them. Spread the rest of the coconut frosting over the top and sides of the entire cake until even.
- Spread a layer of whipped cream on top of the cake, sprinkle coconut flakes on top, and garnish with Raffaello balls.