Let’s give the floor to Natalia: "This cake looks so much like a Raffaello candy. And that’s not just a little almond sweet, but the whole piece of cake! I must say right away, that I create the new cake recipes from several different ones. In some of them I like the sponge biscuit calculation, in the others I love the custard taste, and so on. I experiment a lot, and the result turns out delicious.
The calculation if for three 22 cm (8.6 inch) biscuit layers. You better cook them separately.
To cook the sponge biscuits, you will need:
- flour 370 g | 13.05 oz
- sunflower oil 120 g | 4.25oz
- sugar 360 g | 12.70 oz
- eggs 3 pieces | 3.00 items
- milk 120 g | 4.25 oz
- baking soda 5 g | 0.20 oz
- baking powder 8 g | 0.30 oz
- boiled water 250 g | 8.80 oz
- Mix all the dry ingredients: sift the flour, add the baking soda and the baking powder, and mix everything well.
- Combine any vegetable oil and the sugar in a mixer bowl.
- Add the eggs one at a time, and mix well each time.
- Add half of the dry mixture.
- Whisk. Pour in the milk, and then - the second half of the dry mixture. Mix everything well.
- Next, pour in the boiling water. The dough turns out to be liquid, but that’s what it should be like!
- Weigh the entire mass, and divide it into three equal portions. Bake the biscuit layers for about 25 to 35 minutes.
- Check the readiness with a wooden skewer. All the ovens are different, so the baking time depends on your oven.
- The biscuit turns out to be insanely juicy.
- While the biscuit is still warm, wrap it in a plastic wrap, and place it in the fridge for 4 to 5 hours (better overnight).
For the creamy coconut custard:
- butter 120 g | 4.25 0z
- coconut puree (or milk) 200g | 7.05 oz
- 3 yolks | 3.00 items
- sugar 40 g | 1.40 oz
- cornstarch 15 g | 0.55 oz
- coconut flakes 80-100 g (to taste) | 3.55 oz
- cream 33% 300 g | 10.60 oz
Mix the coconut puree, the yolks, the sugar and the cornstarch, and brew them over a low heat, stirring constantly. The mass should be smooth and thick. Add the butter and the coconut flakes; cover the custard with foil in contact, and cool it. Whisk the cream until soft peaks, and gently add it to the custard. Mix it well.
For the crispy layer:
- white chocolate 100g | 3.55 oz
- almond paste 100 g | 3.55 oz
- almonds 70g | 2.45 oz
- crispy waffles (or cornflakes) 80 g | 2.80 oz
- 30 g butter | 1.05 oz
NOTE: the waffle remains crispy, and the cornflakes are almost completely soaked.
- Finely chop the dried almonds with a knife or with a blender.
- Heat the chocolate in a water bath or in the microwave; be careful not to burn the chocolate!
- Add the butter and the almond paste; mix everything well. Cool it, and add the almonds with the waffle crumbs.
White chocolate coating custard
For the white chocolate coating custard:
- cream cheese 600 g | 21.15 oz
- white chocolate 300 g | 10.60 oz
- Melt the chocolate and cool it to about 30C (86F).
- Whip the cream cheese until smooth; add the chocolate and whip again.
- In the pictures you can see the cake, covered with the butter-based creamy custard. This one is delicious as well.
Soak the biscuits with some cream or some sweet syrup (don’t soak the edges too much; otherwise it will be difficult to level the cake).
Place the first biscuit layer, and make the sides of the covering custard. Place a crispy layer, and cover it with a half of the coconut custard. Next, place another biscuit layer and so on…
That’s it! Bon Appétit!