Raffaello cake

We prepare the cake "Raffaello" at home. Everybody knows the famous sweets of the producer Ferrero. The coconut-almond flavor of these sweets will leave almost no one indifferent. Once you try it, you can fall in love with them forever. But the candy is so small and so quickly come to an end. So I had a thought a year ago to increase in size the favorite treat to the size of the cake. My first recipe was created last year, but I did not stop and each time improving something, a few days ago it was made up. A sandy coconut cake with coconut milk jelly with whole almonds and a lot of coconut chips creates a truly harmony of taste. The recipe is published for the first time and is my first work here. I photographed and cooked the cake for two days 3 times. Of course, worrying, I present for your consideration the cake "Rafaello". I look forward to your feedback, and do not judge me strictly. All pleasant pastime!

We prepare the cake "Raffaello" at home. Everybody knows the famous sweets of the producer Ferrero. The coconut-almond flavor of these sweets will leave almost no one indifferent. Once you try it, you can fall in love with them forever. But the candy is so small and so quickly come to an end. So I had a thought a year ago to increase in size the favorite treat to the size of the cake. My first recipe was created last year, but I did not stop and each time improving something, a few days ago it was made up. A sandy coconut cake with coconut milk jelly with whole almonds and a lot of coconut chips creates a truly harmony of taste. The recipe is published for the first time and is my first work here. I photographed and cooked the cake for two days 3 times. Of course, worrying, I present for your consideration the cake "Rafaello". I look forward to your feedback, and do not judge me strictly. All pleasant pastime!

Ingredients:

• Wheat Flour 130 g
• Butter 75 g
• Coconut shavings 80 g
• Sugar 2 tbsp. l.
• Eggs chicken 1 pc.
• Coconut liqueur 10 ml
• Baking Powder 0.5 tsp.
• Coconut milk 500 ml
• Condensed milk 400g
• Cream 250 ml
• Almond 100 g
• Sugar vanilla 2.5 tsp.
• Gelatin 10 plate
• Confiture Apricot 15 g
• Cream 150 ml
• Coconut shavings 80 g

Instructions

• Step 1 Let's start cooking the cake from the cream, take - whole peeled almonds, vanilla sugar, cream 25% or 35% fat, sweet condensed milk, gelatin and coconut milk produced in Thailand.
• Step 2 On medium heat, lightly burn the almonds. Let's cool it.
• Step 3 On the baking paper, draw a circle with a diameter in the dome shape (pencil should be strongly pressed, since the line should be viewed on the reverse side of the paper). This procurement for the cake will be needed later.
• Step 4 Mix the condensed milk with coconut milk.
• Step 5 Add the vanilla sugar.
• Step 6 Pre-soaked gelatin plates for 5 minutes in cold water, then squeezed and dissolved, adding 2 tbsp. l. boiling water.
• Step 7 In the dissolved gelatin we will intervene 3-4 st. l. milk mixture, well divorced.
• Step 8 Immediately pour a thin stitch gelatin mixture into the milk, while vigorously whipping with a mixer.
• Step 9 Cover the dishes with a film, so that the mixture does not pull the odors and clean the refrigerator for 15-20 minutes, until the first signs of gelatinization appear.
• Step 10 Whip the cream until persistent peaks.
• Step 11 Take out the semi-frozen jelly from the refrigerator and add whipped cream and toasted almond nuts.
• Step 12 Mix the homogeneous cream with a whisk in one direction from bottom to top, so that the cream does not settle. Get a magnificent cream.
• Step 13 In the dome shape, lined with food film, we pour in the cream.
• Step 14 Cover well and put into the refrigerator until completely congealed, for about 2.5 hours.
• Step 15 While the cream stiffens, we will take care of the cake and decoration. Take flour, baking powder, coconut shavings, coconut liquor, sugar, egg, butter and to complete the confiture and cream 35% fat.
• Step 16 Cut the butter into pieces.
• Step 17 Add sugar, coconut chips and sift the flour mixed with baking powder.
• Step 18 We rub with a mixer or hands in crumbly crumbs.
• Step 19 Add the egg and liqueur.
• Step 20 Now we collect the dough into a ball, but do not mesh, so that it does not lose elasticity.
• Step 21 We wrap the dough in a food film and put it in the freezer for 45-60 minutes. The dough ripens and becomes firm to a state so that it can be rubbed.
• Step 22 Take the already prepared paper with the drawn circle. Turn the paper over to the other side and 2/3 of the dough is directly on it without leaving the circle.
• Step 23 The rest of the dough is rubbed around the circle. Bake in preheated oven at 180 ° C for about 15-20 minutes. The dough that is around the circle will be baked faster, so take it out for about 5 minutes before the rest is baked to a golden color. Let's cool it.
• Step 24 Put the cooled cake on the frozen jelly in the form.
• Step 25 Now we cover the cake with the dish, on which we will serve. With one hand from below, and the other from above fix the dish and carefully turn it so that the cake is below, and jelly on top.
• Step 26 Release the film.
• Step 27 The biscuit, which was baked near the main cake, is broken into small pieces. Press them directly into the jelly.
• Step 28 On the whole surface of the cake, we distribute the confiture evenly. Let's dry a little.
• Step 29 Whipped in persistent peaks cream smoothly around the cake. Align to make the surface as smooth as possible.
• Step 30 Now abundantly and evenly we cover the cake from all sides with coconut shavings.
• Step 31 The Raffaello Cake is ready. Keep cake only in the refrigerator. Bon Appetit!