Ingredients
Vanilla sponge biscuit
flour
220g
7.70oz
1cup
14.74tbsp
sugar
205g
7.18oz
0.82cup
13.74tbsp
eggs
3pc
baking powder
7g
0.25oz
0.47tbsp
milk
90ml
2.97fl oz
0.36cup
6tbsp
vegetable oil
50ml
1.65fl oz
3.35tbsp
boiling water
20g
0.68fl oz
vanilla
Coconut cream
sugar
110g
3.85oz
0.44cup
7.37tbsp
milk
130g
4.39fl oz
cornstarch
13g
0.46oz
0.87tbsp
egg
1pc
coconut flakes
40g
1.40oz
2.68tbsp
cream 33%
220g
7.44fl oz
Raffaello filling
butter
60g
2.10oz
4tbsp
white chocolate
60g
2.10oz
4tbsp
condensed milk
90g
3.15oz
0.36cup
6tbsp
coconut flakes
30g
1.05oz
2tbsp
Crispy layer
white chocolate
55g
1.93oz
3.69tbsp
wafer crumbs
30g
1.05oz
2tbsp
chopped almonds
55g
1.93oz
3.69tbsp
Method
Vanilla sponge biscuit
- The calculation is for a 16cm (6.30 inch) sponge biscuit.
- Whip the eggs at the maximum mixer speed, and add sugar in 3-4 passes. ⠀
- Reduce the mixer speed to minimum; add the butter and milk, and stir.
- Add the flour and baking powder in 3-4 passes, and then pour the boiling water into the dough. Mix.
- Divide the dough into 2 equal portions, and bake the sponge biscuit in the oven at 160-170C (320-338F) for 30-40 minutes.
Coconut cream
- Mix the sugar, milk, cornstarch and egg, and place the mixture in a water bath.
- Stir constantly, and cook well until thick.
- Remove the mass from the water bath, and add the coconut flakes.
- Cool the mass.⠀
- Whisk the cream until firm peaks, and mix it with the coconut mixture.
Raffaello filling
Melt the chocolate and butter separately, and stir.
Add the condensed milk and coconut flakes.
Transfer the mass to a 14cm (5.51 inch) mold, and refrigerate.
Crispy layer
Melt the chocolate, add the waffle crumbs and almonds, and stir quickly.
Assembly
Assemble the cake following such an order: sponge biscuit - cream - cream rim - crunchy layer - sponge biscuit - cream - cream rim - Raffaello filling - sponge biscuit - cream - cream rim - cruispy layer - sponge biscuit.
