How to make a cake "Raffaello"

You probably know the taste of Raffaello sweets. This fragrance of tender cream, coconut and almonds is unlikely to quickly be forgotten. Sweets "Raffaello" since the forties of the last century occupy their deserved place in cooking. The tradition of giving boxes to their beloved women is also not at all new. These sweets have already become A kind of symbol of the holiday. Perhaps, once you taste this masterpiece of cooking, named after Raphael Santi, a genius Italian artist, you'll want to try the sweets again. Their aroma attracts, as well as appearance. If these gustatory sensations can leave sweets, then what about a larger product with the same name! Cake "Raffaello" will bring even greater pleasure to you, and your guests and household members. Ingredients to it - seemingly the simplest, but taken together, they have a wonderful taste.

How to cook a cake "Rafaello"?

Consider everything in order. First, coconut shavings (150 g) lightly fry, without pouring oil into the pan. Mix four hundred milliliters of condensed milk with the same amount of coconut and vanillin. Gelatine is dissolved in water. Next, you need to dilute four tablespoons of the previously prepared formula. The resulting solution is poured into a container with a stirred condensed milk and coconut milk. Mix everything and put it in the fridge so that the resulting mass "grabs" a little. Now start to prepare the dough. A hundred grams of butter cream slices and mix with flour (100 g), liqueur, sugar (50 g) and fifty grams of coconut chips. Do not mix, just collect your dough in a bowl, wrapped in foil, put in the refrigerator. Now, whisk 250 ml of creamy cream until you get persistent peaks. Mix them with pre-cooked coconut cream, gradually adding there the crushed almonds (100 g). As a result, you should get a homogeneous, rich and lush mass. Put it in a deep dish with a sealed film bottom in the form of an inverted dome and send it to the refrigerator for four hours.

Now spread baking paper. On it, fashion a circle of dough, which you previously placed in the refrigerator. Its diameter should be the same as the container in which you put the cream. Fifteen minutes bake the cake at a temperature of two hundred degrees. Then cool it. After a while, put the baked product on a container with frozen cream. Turn it over so that the cake is on the bottom. After removing the container, remove the film from the cream. If some places of the cake protrude, you can cut them with a knife. It's already five minutes to Raffaello cake. Now you need apricot confiture. You will thinly spread your Raffaello on them. Sprinkle the cake with crushed coconut. Decorate it as you see fit. After that, the cake "Raffaello" is not yet ready for use, it should stay in the refrigerator for a while. Perhaps, it is best to do it in the afternoon, but to serve the next day. A nice decoration for your table will be a creamy-coconut miracle, like a cake "Raffaello". The photo in this article will give you an idea of this. This culinary product will be no worse than a candy with the same name, and it will cost, perhaps, even cheaper.