Raffaello Cake (Coconut Almond Cake)
This Raffaello Cake is a coconut lover's dream! Layers of moist and tender almond cake, coconut custard, and coconut Swiss meringue buttercream.
Almond Cake (with oil)
1.All purpose flour-1/2cup
Almond flour-1/2 cup
Baking powder-1 tsp
Baking Soda-1/4 tsp
Salt-a pinch
I used 2 tbsps less almond flour and added 2 tbsps extra flour instead.Both the flours together should be 1 cup.
If you don’t have almond flour, then powder 1/4 cup almonds by pulsing so that almond doesn’t release it’s oil.
Sieve together all the above ingredients thrice and set aside.
2.Oil-1/2 cup
Sugar (granulated) -10 tbsps
Eggs-3 large
Vanilla essence-1 tsp
Milk -2 tbsps
Vinegar-1/2 tsp
Beat the eggs and sugar till triple in volume.Add in the vanilla and oil gradually and beat in .
Now add in the set aside flour mixture in 2 batches and the milk in between and fold in with a spatula.Add the vinegar just before baking and fold in.
Pour the mixture into a 7” round pan greased and floured properly.Tap it on the counter to release any air bubbles.Bake this in a preheated oven at 170 C for 30-35 minutes or until the skewers inserted at the center comes out clean. Almond Cake is ready.
Allow the cake to cool in the pan for 10 minutes and then release the edges of the cake with a knife from the pan and invert it onto a wire rack to cool completely.
The coconut custard is simple to make. If you’ve made a pastry cream or pudding, then you know the process. The key here is to use canned coconut milk, not the stuff in the carton. The canned milk is much more flavourful. You’ll need to shake the can well or give the milk a good whip if it’s chunky though.I used Eastern Coconut Cream today
For the Coconut Custard fillings
3.Coconut milk (canned)-1 1/4 cup(well shaken or whisked smooth)
Vanilla essence-1 tsp
Cornflour -2 tbsps
Granulated sugar-4-5 tbsps
Egg yolk-2 large
Take the coconut milk and vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
In a medium bowl, whisk remaining 1/4 cup coconut milk, egg yolk, sugar, and cornstarch.
While whisking vigorously, slowly pour the hot milk into the egg mixture.
Transfer the mixture to the saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.The mixture is ready when it coats the back of the spoon and when u draw a mark with the finger,u can see the mark clearly.
Pass through a strainer and into a small bowl. Place plastic wrap directly on top of custard to prevent a skin from forming. Cool to room temperature then place in the refrigerator a couple of hours to set.
For the Sugar Syrup
4.Sugar-1/2 cup
Water-1 cup
Bring this together to boil in a saucepan.Once boiled through allow it to cool.
Coconut Swiss Meringue Buttercream Recipe
Granulated Sugar-6 tbsps
Put the egg whites and sugar in a steel bowl . In another vessel heat an inch of water and place the egg white mixture bowl over this (double boiler method).Keep on beating the egg mixture with a hand whisk until it’s frothy and u don’t feel any sugar granules if you rub it between your fingers.
Take the bowl out of the double boiler and whip this mixture with an egg beater until you have firm glossy peaks.Now the outside of the bowl will be cool.
6.Unsalted Butter-1/2 cup
Coconut cream/milk -2 tbsps
Vanilla essence-1/2 tsp
Or Almond extract-2 drops
Cut the butter into small chunks.Let this come to room temperature.Add the butter 1 piece at a time and beat till well incorporated.Keep beating until all the butter is used up and desired consistency is attained (thickens).The meringue might seem to be curdled.Don’t panic,just beat it more it will come together.
Add the coconut milk 1 tbsp at a time and beat in .Add the vanilla essence or almond extract and beat in.Coconut Swiss Meringue Buttercream is ready to use.
For Assembling the Raffaello Cake
7.Raffaello-5-6
Berries-1 pack
Desiccated Coconut-3-4 tbsps
Almonds-10-12
White Chocolate shredded-3-5 tbsps
Pulse the almonds in the mixie.It should have some big chunks.In a bowl mix together the desiccated coconut,almonds crushed and shredded white chocolate.
Slice the cake into 3 layers. Spread 2 tbsps of the Coconut Swiss Meringue Buttercream onto the cake board and place the top layer onto the board and apply sugar syrup to the cake.
Apply a thin layer of buttercream on top and pipe a dam around the edge using a large round tip to hold in the custard. Fill center with half of the custard (about 1/2 cup) and spread evenly. Sprinkle with about 2 tbsps of coconut almonds and chocolate mixture (more if you like). Repeat with next layer.
Top with final layer of cake. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
Sprinkle the top and sides of the cake with the remaining coconut almond & white chocolate mixture,gently pressing it to fix.
Slice the Raffaellos into two half’s and place on the edges and place the red berries in between.Raffaello Cake is ready Refrigerate the cake and remove an hour before u intend to cut the cake .
Since it was Christmas 🎄 I made some chocolate decorations to resemble the Christmas tree 🎄 to go on top and some snowman ⛄️ to keep on the sides.
For making Christmas trees and decorations
8.White Chocolate Chips-1 cup
Wilton Moss Green Gel color-as required
Bamboo Skewers -5-6
Parchment/Butter paper
Melt the chocolate using double boiler method.Remove half of theis to a bowl and add green gel color and mix in.Transfer it to a small ziplock bag.Cut the edges of the zip lock bag.
Place the bamboo skewers on the parchment paper and pipe Christmas tree shapes 🎄 with the chocolate .I made some stars and chocolate shards too with it.
For chocolate shards,place some melted chocolate on the butter paper and use the back of the spoon to spread it in a single move.
Refrigerate until set and carefully remove it just before u plan to cut the cake.Adjust the length of the skewers by cutting the edges and place it over the cake.
For making Snowman ⛄️
9.Cupcakes-3
Nutella-2-3 tbsps
Oreo cookies-3
Berries-6
Brown M & M Chocolate-12 (small)
Desiccated Coconut-1/4-1/2 cup
Crumble the cake and add the Nutella and mix.Make 6 small & 6 large balls and insert toothpick to the large balls and refrigerate for 30 minutes to harden.
Once hardened,remove from refrigerator and dip in the remaining melted white chocolate and coat it in desiccated coconut and set aside.Once set place the small coconut balls over the large to resemble snowman ☃️.
Slice the Oreos and glue it using melted white chocolate on the top to resemble hat.Glue the brown M & M’s to resemble eyes and small piece of berries to resemble nose with the melted white chocolate.Glue the red berries on top of the Oreo to resemble hat.Keep the snowman ⛄️ on butter paper lined plates and refrigerate to set.
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