Raffaello Cake

Name: Raffaello Cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 75 g Butter or margarine; 200 g Sugar; 7-10 Tbsp Salt; 1 package Bourbon vanilla sugar; 2 Eggs (size M); 100 g Flour; 1 coated Tsp Baking Powder; 10 sheets white gelatine; 150 g Coconut cream (85 % unsweetened coconut extract); 250 g Low-fat curd; 500 g Mascarpone; 450 g Whipped cream; 25 g chopped almonds; 100 g Coconut flake; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

75 g Butter or margarine
200 g Sugar
7-10 Tbsp Salt
1 package Bourbon vanilla sugar
2 Eggs (size M)
100 g Flour
1 coated Tsp Baking Powder
10 sheets white gelatine
150 g Coconut cream (85 % unsweetened coconut extract)
250 g Low-fat curd
500 g Mascarpone
450 g Whipped cream
25 g chopped almonds
100 g Coconut flake
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Whip the fat, 50 g sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in portions. Grease a springform pan (18 cm Ø), fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes, remove from oven. Remove the cake from the edge of the springform pan and let it cool in the pan on a cake rack.
2
In the meantime, cover a round stainless steel bowl (beating kettle, 1.5 litre capacity, 18 cm Ø) with foil for the filling. Soak the gelatine in cold water. Mix coconut cream, quark, 150 g sugar and mascarpone. Beat 200 g cream until stiff. Remove the base from the mould. Squeeze the gelatine and melt in a small pot at low heat. Remove from the heat and stir in 3-4 tablespoons of mascarpone cream. Then run into the remaining cream and stir in. Fold in the whipped cream in portions. Place the bowl in a pot with the opening facing upwards and pour in the cream, except for 3 tablespoons. Sprinkle with chopped almonds and carefully spread the rest of the cream on top.
3
Squeeze the gelatine and melt in a small pot at low heat. Remove from the heat and stir in 3-4 tablespoons of mascarpone cream. Then run into the remaining cream and stir in. Fold in the whipped cream in portions. Place the bowl in a pot with the opening facing upwards and pour in the cream, except for 3 tablespoons. Sprinkle with chopped almonds and carefully spread the rest of the cream on top. Place the base on top and press down carefully. Chill for about 3 1/2 hours. Then carefully turn out onto a cake plate and remove the foil. Whip 250 g cream until stiff, spread the cake all around and carefully press the grated coconut evenly onto it. Refrigerate again for at least 30 minutes.
4
Place the base on top and press down carefully. Chill for about 3 1/2 hours. Then carefully turn out onto a cake plate and remove the foil. Whip 250 g cream until stiff, spread the cake all around and carefully press the grated coconut evenly onto it. Refrigerate again for at least 30 minutes.
5
4 1/2 hours waiting time