Скачать или смотреть FERRERO RAFFAELLO Cake - Coconut Lovers Cake Recipe

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This cake captures all the flavors of a Raffaello truffle: coconut, white chocolate and almond! I guarantee you that this cake will be a huge hit at any occasion of yours!

This is how to make Raffaello Cake:

Ferrero Raffaello Cake/ Coconut Lovers Cake

Ingredients:

300g All-Purpose Flour/ 2 cups
3 tsp Baking Powder
1/2 Salt
4 Eggs, room temperature
200g Sugar/ 3/4 cup
200ml Vegetable Oil/ 3/4 cup + 2 Tbsp
200ml Milk, room temperature/ 3/4 cup + 2 Tbsp
2 tsp Vanilla Extract
100g Desiccated Coconut/ 1 cup

Filling/Frosting:

150ml Heavy Whipping Cream/ 2/3 cup
500g Cream Cheese/ 18 oz
200 g Sour Cream/ 7 oz
1 tsp Vanilla Extract
5 Tbsp Confectioner's Sugar
2 Tbsp Whipped Cream Stabilizer
4 Tbsp Desiccated Coconut
12 Raffaello

For soaking the cake layers:

200ml Coconut Milk/ / 3/4 cup + 2 Tbsp
1 Tbsp Sugar

For garnishing:

2 Tbsp Desiccated Coconut
8 Raffaello
Raspberries (optional)

Directions:

1. Preheat oven to 180°C/355°F. Grease and line the bottom of springform pan (20cm/8 inches) with parchment paper.

2. In a medium mixing bowl, sift in the flour, baking powder and salt. Set aside.

3. In a large mixing bowl add in the eggs, sugar and vanilla extract. Mix this until the mixture becomes pale and fluffy for about 3-4 minutes on medium speed.

4. Add in the oil and milk and mix this on medium high until everything is well combined.

5. Add the flour and desiccated coconut and mix everything together on low speed until everything is well combined! Do not overmix!

6. Pour the mixture into the prepared springform pan and bake for about 45-50 minutes or until a toothpick inserted in the center comes out clean.

For soaking the cake layer:

1. In a small sauce pan, add the coconut milk and sugar. Mix until well combined. Let cool completely.

For the Filling/Frosting:

1. Crush the Rafaellos. You can use a food processor or just place them into a Ziploc bag and crush them by using a rolling pin.

2. In a large mixing bowl, add the heavy whipping cream and about 1 tsp of whipped cream stabilizer. You don't want to add to much of the stabilizer or else it will become to thick. Beat this until stiff peaks form.

3. In a large mixing bowl, add the cream cheese, sour cream, vanilla extract, confectioner's sugar, desiccated coconut and remaining whipped cream stabilizer. Mix until mixture turns thick and creamy.

4. Now add in the crushed Rafaellos and Whipped Cream. Mix until everything is well incorporated by using a rubber spatula.

5. Drizzle the coconut milk over each cake layer before adding the frosting.

6. Sprinkle desiccated coconut on top or garnish as desired!


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