Raffaello Cake

Step by step: Raffaello Cake

• Step1

  Chop 500 grams (18 oz) of white chocolate and place in a bowl.

• Step2

  Bring 750ml (25 fl oz) of cream (minimum 30 % fat) to simmer. Pour over the chocolate and stir until melted and smooth. Let the ganache cool slightly, cover with plastic wrap and place in the fridge for 5-6 hours.

• Step3

  Line a 40 x 60 cm (16 x 24 inch) baking tray with parchment paper and brush with melted butter. Set aside.

• Step4

  Make the coconut sponge: Place 6 eggs, a pinch of salt and 350 grams (12 oz) of sugar in a bowl. Set over simmering water, and heat to 60°C (140°F), whisking constantly.

• Step5

  Transfer the egg mixture to the bowl of a stand mixer and whip on high speed until cool, light and fluffy.

• Step6

  Meanwhile, mix together 250 grams (9 oz) of shredded or desiccated coconut and 100 grams (3.5 oz) of almond flour. Almond flour is optional for this recipe. You can make the cake with shredded coconut only, than use 350 grams (12.5 oz) of shredded or desiccated coconut. .

• Step7

  Fold the coconut and almond flour into the egg mixture, just until incorporated.

• Step8

  Pour the batter onto the baking sheet and spread evenly. Bake at 180°C (350°F) for 10-15 minutes. If you don’t have a half-sphere cake mold, bake the cake in a regular 26 cm (10 inch) cake pan for about 30 minutes and assemble as usual.

• Step9

  Remove from the oven and cool for about 10 minutes. Run a small knife around the sides of the baking tray to unmold the cake. Invert, remove the parchment paper and cool completely.

• Step10

  Remove the white chocolate ganache from the fridge, place in the bowl of a stand mixer and whip on high speed until stiff. Be careful – the ganache whips very quickly.

• Step11

  Assemble the cake in a 22 cm (8.5 inch) in diameter half sphere cake mold. Place the mold on the sponge, and cut out a circle. Set aside – this will be the base of the cake.

• Step12

  Place the cake pan in a bowl lined with a towel – to stabilize it. Cut different sizes and shapes of the sponge and line the inner surface of the half-sphere mold. Fit them tightly so that the mold is completely lined. The sponge is sticky and soft, which makes it easy to work with. Trim any overhanging parts.

• Step13

  Spread a 2 cm (1 inch) layer of the frosting over the sponge.

• Step14

  Cut a circle of sponge that would fit the mold perfectly, and place on top of the frosting. Spread a 1.5 cm (0.5 inch) layer of the frosting on top and place another circle of sponge, slightly bigger than the first one. Repeat with 2-3 more layers. Use different parts of the sponge to make a circle if you have to.

• Step15

  Place the pre-cut 22 cm circle on top of the frosting, and press it lightly. Press the edge of the cake inward.

• Step16

  Invert the cake onto a serving plate and remove the mold.

• Step17

  Cover the cake with the remaining white chocolate frosting and sprinkle with about 50 grams (2 oz) of shredded coconut.

• Step18

  Refrigerate for at least 10 hours before serving.

• Step19

  Serve this beautiful and delicious cake with tea or coffee. We love baking with coconut! Visit our website to find an easy dark chocolate & coconut cake, coconut macaroons, pineapple & coconut tart and more!