"Raffaello" cake (biscuit)

Category: Confectionery
Rafaello cake (biscuit)

Ingredients

Biscuit:
Eggs (1 category) 3 pcs.
Sugar 130 g
Flour 100 g
Corn starch 40 g
Milk 50 ml.
White chocolate 50 g
Baking powder 1 tsp
Cream:
Almond milk 200 ml
Milk 200 ml
Eggs 2 pcs.
Sugar 150-200 g
Corn starch 2 tbsp. l. without a slide.
Butter 200 g
Almond 1/2 tbsp.
Almond milk:
Peeled almonds 1/3 Art.
Water 1/2 tbsp.
Impregnation:
Sugar syrup
Coconut meringue:
________________________ _______ __________
Glass = 200 ml

Cooking method

  • Biscuit:
  • Beat eggs with sugar until fluffy. Sift flour + starch + baking powder and gently stir into the egg mixture. Bring the milk to a boil and melt the chocolate in it. Pour into dough and stir. Cover form D 20 cm with baking paper. Bake at t 180aboutFrom 40 to 45 minutes.
  • Almond milk:
  • Pour the almonds with water and let stand for a day at room temperature. Then beat in a blender.
  • Cream:
  • Mix almond milk and half of plain milk, put on fire. Beat eggs with sugar with a whisk, add starch and the remaining milk, mix so that there are no lumps. Pour this mass in a thin stream into hot milk. Stirring constantly, cook over low heat until boiling. Boil for 5 minutes. Remove from heat and add 100 g of oil, stir and cool.
  • Beat 100 g of butter at room temperature with a mixer and add the custard base. Beat everything well. Peel the almonds, fry and chop a little.
  • Set aside 1/3 of the cream and mix with the nuts.
  • The weight of the biscuit is 400-430 grams.
  • Coconut meringue:
  • doing by Cake recipe, only slightly lower the temperature in the oven and increase the cooking time. I keep it in the oven for about 1 hour at t 100-110aboutC. 10 minutes before cooking, turn the meringue.
  • Assembly:
  • Cut the biscuit into 3 cakes.
  • We alternate: cake - cream - cake - coconut meringue-cream, cake - cream with almonds - cake.
  • Coat the cake with cream and sprinkle with coconut!

Note

I really love this cake! It is not very sweet, the cream is delicate. There is no coconut meringue in the original recipe, but I like it better with the meringue. Unfortunately there is no photo of the cutter, I have not baked for myself for a long time. I hope that many people will like this recipe.

Photo of a cut of this cake from Olka

Nansy
Thanks to Larisa, I now bake this cake all the time, I confirm, very tasty! But for me the original coconut meringue is too sweet, I reduce the sugar, however, I reduce sugar in almost all recipes
Larchik79
Natasha, I also reduce, but not because it is very sweet, and he does not dissolve in proteins. And when I reduce it, everything dissolves and tastes good!
Nansy
Quote: Larchik79
it does not dissolve in proteins
By the way, the first time I baked it strictly according to the recipe, it also did not dissolve, but of course everything dissolved in the oven. The second time I greatly reduced the sugar in the meringue, everything was dissolved in the bath and the meringue itself was perfectly dried and baked, it was delicious, although I only tried the crumbs
Olka I
Damn, I forgot to buy almonds, the rest seems to have taken everything ... Oh, bummer again ... Tomorrow you need to go to the store
Larchik79
I will wait for the report
Nansy
By the way, the last time I forgot to make this almond milk for cream, and made a cream with ordinary milk, the difference in the presence of almonds in the cake itself (I sprinkle crushed on the cream) is generally invisible
Larchik79
Natasha, and I immediately noticed the difference, also did it without almond milk once. Maybe because my milk is not very liquid and the taste in the cream is straight almond, well, the consistency is thicker with it, although it is also very tasty without it!
Nansy
And I sprinkle with almonds not 1 layer of cream, but many layers, so that there are a lot of almonds in the cake, maybe that's why you don't feel the difference And in terms of consistency the cream I have and without almond milk turned out to be thick enough
Larchik79
If there are a lot of nuts, then of course the difference is not noticeable.
Ariska
Unusually delicious cake, thank you very much for the recipe. So juicy and tender, you just lick your fingers I liked my customers very much, now I bake it to order, and everyone is happy. by grams was as in the recipe.
Alenka83
Larchik79 Larissa, came and decided to bring a photo in such a wonderful recipe !!!! I also baked this cake, only without the coconut meringue-cake, next time I will definitely try it with it. And I want to share my taste sensations.
I soaked the cakes a little more with syrup, and sprinkled them with coconut between the cakes. A very tasty cake, it tastes a bit like the taste of a milk girl's cakes, that is, it proves the TASTY of this cake. Well, I baked two cakes, each of which I cut in half, and so I got four of them.

Rafaello cake (biscuit)
Larchik79
Alenka83What a cutter !!!! Thank you for the photo report: girl-yes: I also love this cake very much, but with coconut meringue. A completely different taste is obtained.
And I have ceased to offer this composition to the custom. Nuts have become so expensive, and there are quite a few of them ...
gattta
Larissa, and take real chocolate for the cakes, not white icing?
And here's another question: what kind of biscuit is it by weight if you make it from one norm? A pound, probably, right?
I remove the question about the weight of the biscuit, I somehow did not see that 400-430 g is obtained.
Larchik79
gattta, I add chocolate, but the icing is also possible, if it tastes normal.
gattta
I have two: Russian and still Italian. Italian melts in your mouth without a trace, but ours doesn't ... And overseas tastes better. But chocolate is definitely tastier. So I will melt "Air"))
Larchik79
gattta, I do with "Air".
gattta
I baked it. It turned out to be an excellent sponge cake, fluffy, with a delicate milk taste - just a fairy tale!
Larochka, thank you very much!

Rafaello cake (biscuit)

Baked double norm in the form of 21x28 cm, height 5-5.5 cm

Laris, but he will stand up and it will become easier to cut, right? I just cut off the edge, I couldn’t wait.But I’ll still divide this fluffiness into cakes ...
Alenka83
gattta, what a gorgeous biscuit turned out !!!!!
I have a little different in the oven, it seems to me.
gattta
I think you just baked two portions. And I put a double in one uniform, that's why he is so tall and turned out. Alena, a special thank you to you - for advising the recipe I'm so glad !!!!
And then something classic chiffon has ceased to work out for me I used to bake, well, six months ago the last time, but here it does not work out right twice in a row, I was already shamanizing with flour, and with proteins, and with a temperature ...
But this honey! Girls, I'm so grateful to you!
Larchik79
gattta, after the refrigerator, it is perfectly cut. Thanks for the photo report, a great biscuit turned out. I have a biscuit for one portion in the form of D-20cm, it turns out a height of 6.5-7cm.
ArinaM
Larissa,
What do you think, if I make a custard with coconut milk, won't it?
or is it better not to show off and do everything according to your recipe
Larchik79
ArinaM, Arina, try to do everything according to the recipe first, and then, if you want, make your own changes, adjusting the recipe to your taste. It will be great with coconut milk if you don't want to make meringue. But I would advise you to try everything according to the recipe first. Until now, my favorite cake, although I have not made for myself for over a year. On March 8th I will probably do it.
ArinaM
Larissa, Thanks, I will
L
Delicious and delicate cake, thanks to the author! Baking with two types of biscuit: according to the author's recipe and coconut chiffon (also from the forum), plus added custard cream with coconut milk and impregnation with coconut milk. I liked it incredibly!
Rafaello cake (biscuit)
Very tasty with coconut meringue, next. once I want to make two layers of meringue))

Other recipes in the section "Rafaello (cakes)"

Raphael cake
Raphael cake
Rafaello cake
Rafaello cake

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers