Coconut Raffaello Cake

Name: Coconut Raffaello Cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 100 g + 75-100 g sugar; 75 g Flour; 1 TEASPOON Baking Powder; 25 g Cornstarch; 25 g Coconut flake; 4 sheets Gelatine; 400 g Double cream cream cheese; 100 ml Coconut milk; 100 ml Pineapple juice; 200 g Whipped cream; 6 Raffaello; 3 TABLESPOONS Coconut liqueur; 7-10 Tbsp Icing sugar; 7-10 Tbsp pink sugar and flowers; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
100 g + 75-100 g sugar
75 g Flour
1 TEASPOON Baking Powder
25 g Cornstarch
25 g Coconut flake
4 sheets Gelatine
400 g Double cream cream cheese
100 ml Coconut milk
100 ml Pineapple juice
200 g Whipped cream
6 Raffaello
3 TABLESPOONS Coconut liqueur
7-10 Tbsp Icing sugar
7-10 Tbsp pink sugar and flowers
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Grease the bottom of a springform pan (26 cm Ø). Separate eggs. Beat the egg whites and 3 tbsp. cold water until stiff, adding 100 g sugar. Stir in egg yolks. Mix flour, baking powder and starch, sieve over the mixture and fold in. Fold in grated coconut.
2
Fill the mixture into the springform pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Take out the sponge cake, remove from the edge and let it cool down on a cake rack. Soak gelatine in cold water. Stir cream cheese, 75-100 g sugar and coconut milk until smooth. Stir in pineapple juice. Dissolve squeezed out gelatine in a small pot. Stir in 4 tablespoons of cream, then stir into the rest of the cream. Whip the whipped cream until stiff and fold into the cream. Slice the upper 1/3 of the sponge cake horizontally. Place a cake ring or clean springform pan rim around the sponge cake base. Pour in the cream and smooth it down. Chill the cake for at least 4 hours.
3
Dissolve squeezed out gelatine in a small pot. Stir in 4 tablespoons of cream, then stir into the rest of the cream. Whip the whipped cream until stiff and fold into the cream. Slice the upper 1/3 of the sponge cake horizontally. Place a cake ring or clean springform pan rim around the sponge cake base. Pour in the cream and smooth it down. Chill the cake for at least 4 hours. Wrap the sponge cake lid in foil to prevent it from drying out. Cut Raffaello in half and place around the edge of the cream. Remove the cake from the edge. Sprinkle the sponge cake lid with coconut liqueur on the cut surface, then dust the surface with icing sugar. Cut the sponge cake into 12 cake pieces and place them fan-shaped on the Raffaellos. Decorate the fan with pink decorative sugar and pink flowers
4
Wrap the sponge cake lid in foil to prevent it from drying out. Cut Raffaello in half and place around the edge of the cream. Remove the cake from the edge. Sprinkle the sponge cake lid with coconut liqueur on the cut surface, then dust the surface with icing sugar. Cut the sponge cake into 12 cake pieces and place them fan-shaped on the Raffaellos. Decorate the fan with pink decorative sugar and pink flowers
5
Waiting time approx. 5 hours