You probably know the taste of Raffaello sweets. This aroma of delicate cream, coconut and almond is unlikely to be quickly forgotten. Raffaello candies from the forties of the last century have occupied their rightful place in cooking. The tradition of giving boxes with them to beloved women is also not at all new. These sweets have already become
a kind of holiday symbol. It is possible that once you try this culinary masterpiece, named after Rafael Santi, a brilliant
Italian artist, you will want to try the sweets again. Their aroma beckons, as well as appearance. If sweets can leave such a taste, then what about a larger product with the same name! Raffaello cake will bring even greater pleasure to both you and your guests and household. The ingredients for it are, it would seem, the simplest, but taken together, they have a wonderful taste.
How to make a cake "Raffaello"?
Let's consider everything in order. First, fry the coconut flakes (150 g) lightly without pouring oil into the pan. Mix four hundred milliliters of condensed milk with the same amount of coconut and vanilla. Dissolve gelatin in water. Then, in it, you need to dilute four tablespoons of the previously prepared milk mixture. Pour the resulting solution into a container with mixed condensed milk and coconut milk. Mix everything and put it in the refrigerator, so that the resulting mass “seizes” a little. Now we begin to prepare the dough. One hundred grams of butter, cut into pieces and mix with flour (100 g), liquor, sugar (50 g) and fifty grams of coconut. You do not need to knead, just collect your dough into a ball, wrapped in foil, put in the refrigerator. Now whip 250 ml of fat cream until you get persistent peaks. Mix them with pre-cooked coconut cream, gradually adding chopped almonds (100 g). As a result, you should get a homogeneous, rich and magnificent mass. Put it in a deep bowl with a film wrapped upside down in the shape of an inverted dome and put in the refrigerator for four hours.
Now spread the baking paper. On it, mold a circle from the dough that you previously placed in the refrigerator. Its diameter should be the same as that of the container in which you put the cream. Bake the cake for fifteen minutes at a temperature of two hundred degrees. Then cool it. After some time, put the baked product on a container with hardened cream. Turn it over so that the cake is at the bottom. After removing the container, remove the film from the cream. If some places of the cake appear, you can cut them with a knife. It’s five minutes before the Raffaello cake. Now you need apricot confiture. You will finely smear them with your Raffaello. Sprinkle the cake with plenty of chopped coconut. Decorate it as you see fit. After that, the Raffaello cake is not yet ready for use; it should be in the refrigerator for some time. Perhaps it is best to do it in the afternoon, and serve the next day. A good decoration for your table would be such a creamy coconut miracle, like the Raffaello cake. The photo in this article will give you an idea of this. This culinary product will be no worse than chocolates with the same name, and will cost, perhaps even cheaper.