RAFFAELLO CAKE RECIPES

Steps:

• Preheat oven to 340°F (170°C). Grease and line bottom and sides of a 24 cm (9 inch) pan withparchment paper.Eggs room temperature - separate egg whites from egg yolks. Add a pinch of salt over the whites andmix until foamy. Gradually add sugar and continue mix until stiff peaks form. Add vanilla extract and mixgently with the mixing wire. Add egg yolks and mix gently. Gradually add ground almonds and flour and
• gently incorporate them into the batter. Pour the batter into the prepared pan. Bake for 50 minutes. Let itcool for about 10-15 minutes. Remove from the pan and cool completely on a rack.For the frosting, melt white chocolate in the microwave. In a large bowl mix mascarpone cheese (roomtemperature) until smooth. Add melted chocolate and mix until smooth. In another large bowl whip thechilled whipping cream until stiff peaks form. Add powdered sugar and mix. Gradually incorporatewhipped cream into the white chocolate mixture. Fold in shredded coconut. Gently mix with a spatula.To assemble the cake, divide the biscuit into 3 layers. Place one cake layer on your serving plate. Spreadevenly with a bit less than 1/3 of frosting. Repeat with the second layer of cake. Add the third layer ofcake and spread the remaining frosting on the top and sides of the cake.Sprinkle shredded coconut on the top of the cake. Sort the vanilla sticks to each other around the cake.Put the straw around the cake and tuck it up. On the top of the cake put Raffaello balls and whitechocolate crispy balls.Refrigerate the cake for about 3-4 hours or overnight.