Raffaello Torta
Raffaello Torta is a dream for coconut and almond lovers. The cake is inspired by the famous Raffaello candy, known for its creamy and coconutty flavors. The perfect harmony of desiccated coconut and white chocolate makes this cake irresistible. It is an ideal choice for festive occasions, birthdays, or as a special dessert at the family table. You can also add a little lime juice to the cream to balance the sweet flavors. It is especially recommended for those who love elegant and creamy cakes.
Ingredients for this recipe
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Preparation Steps
1
Prepare all the ingredients. Blanch the almonds, peel off their skins, and lightly toast them in a dry skillet.
2
Melt the white chocolate over a double boiler. Be careful not to overheat it, as it may seize.
3
Soak the gelatin sheets in cold water until softened, then squeeze out any excess water.
4
Heat 50 ml of heavy cream until simmering, dissolve the gelatin sheets in it, and let it cool slightly.
5
In a large bowl, combine the mascarpone cheese, sugar, melted white chocolate, and desiccated coconut.
6
Add the gelatin mixture and stir until smooth.
7
Whip the remaining cold heavy cream until stiff peaks form. Gently fold it into the creamy mixture.
8
Place one sponge cake layer in a springform pan. Spread half of the cream over it, then place the other sponge cake layer on top and cover with the remaining cream. Smooth the top and sides evenly.
9
Sprinkle with desiccated coconut and garnish with whole almonds or Raffaello candies.
10
Refrigerate the cake for at least 4 hours, or preferably overnight, to allow it to set completely.
