Raffaello Cake recipe, submitted by babih nascimento

1. In a mixer, beat the eggs and sugar for about 10 minutes (until white).

Ingredients · Servings 15

Method · 45 min

In a mixer, beat the eggs and sugar for about 10 minutes (until white).
Add the sifted wheat flour.
Stir lightly with a whisk to keep it aerated.
Pour into a greased baking pan and bake at 180°C for approximately 30 minutes.
Do the toothpick test; if it comes out clean, remove from the oven and let cool.
Mix the condensed milk and water, then moisten the dough with the mixture.
Melt the white chocolate (in 30-second intervals in the microwave), add the cream and mix.
Whip the cream.
Add the flaked coconut and almonds (grind the almonds, or chop them as you prefer) to the whipped cream, along with the white chocolate ganache, and mix.
After chilling, assemble the cake, moisten it, add the filling, alternating between cake and filling.
To decorate, use the filling on the outside of the cake, top with chopped almonds and Raffaello chocolates.

2. Add the sifted wheat flour.
3. Stir lightly with a whisk to keep it aerated.
4. Pour into a greased baking pan and bake at 180°C for approximately 30 minutes.
5. Do the toothpick test; if it comes out clean, remove from the oven and let cool.
6. FILLING: Mix the condensed milk and water, moisten the dough with the mixture.
7. Melt the white chocolate (in 30-second intervals in the microwave), add the cream and mix.
8Bata o chantilly.
9. Add the flaked coconut and almonds (grind the almonds, or chop them as you prefer) to the whipped cream, along with the white chocolate ganache, and mix.
10. After chilling, assemble the cake, moisten it, add the filling, alternating between cake and filling.
11. To decorate, use the filling on the outside of the cake, with chopped almonds and Raffaello chocolates on top.

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