ingredients
For the Genoese:
6 eggs
150 g caster sugar
1 teaspoon vanilla extract
170 g sifted flour
1 tbsp of baking powder
For Raffaello cream
350 ml whole liquid cream
250 ml of coconut cream or butter
of coconut.
200 g of white chocolate
350 g of mascarpone
100 g grated coconut
2 tablespoons icing sugar
Grated coconut for decoration
Raffaello chocolates for decoration
Syrup for the sponge cake:
water and sugar same dosage
Preparation
Start with the sponge cake
Preheat the oven to 175 degrees
Beat eggs, sugar and vanilla.
The mixture must triple in volume.
Gently stir in the sifted flour
with the baking powder in 3 times using a
spatula.
Butter a removable mold of 23-24cm, the
completely cover with parchment paper and
pour the device.
Bake in the preheated oven for
30-40 minutes to watch.
Let cool before unmolding.
Preparation of Raffaello cream (to make the
Eve)
In a saucepan put the cream liquid,
coconut cream or coconut butter.
Heat everything on medium heat until small
boiling, you have to mix regularly
until it is completely melted, the
mix will also be thicker.
Remove the pan from the heat, add the chocolate
white in small pieces and let stand 5
minutes .
After this time stir well with a spatula
, the chocolate must completely melt.
Cover the mixture and reserve in the fridge
preferably overnight.
The next day in the bowl of the robot put the
mascarpone, the coconut cream (the mixture makes
the day before) and the icing sugar, beat everything for
raise the cream, you will get a
thick cream, add the coconut,
beat it just the time to have a
homogeneous mixture. The cream is ready.
Mounting
Once the sponge has cooled down, the
cut into 3 layers.
Put the first layer of sponge cake on the
serving dish, soak it generously with
syrup and spread a layer of cream.
Arrange the second layer of sponge +
soaking + cream.
Arrange the last layer of sponge +
soaking + cream
Cover the cake with the remaining cream
(on the sides too) with a spatula,
well equalize.
Cover the top and sides of the cake with
coconut and decorate with remaining cream and
of Raffaello chocolate.
Reserve the cake in the fridge, you have to
absolutely take it out at least an hour
before tasting because the cream tends to
harden especially with coconut butter
