Hello dear food lover…
I think I haven‘t shared any favourite recipe since a very long time here in Hive. My recent posts are mostly about drawing, so maybe it‘s time to have some refreshment :-D.
Few days back my little daughter was craving for a cake after watching a short video that was popping out in my tablet while she was learning using Anton App (an educational App from Montessori). When I checked, the cake looked indeed very tempting, it‘s raffaelo almond cake..
and mommy started drooling too LOL.
Nah...mommy had to go to the kitchen then …
Fortunately I found nearly all ingredients at home so I didn‘t need to go out shopping again since it was already saturday evening, so it‘s not even sure if the ingredients I need were still available anyway in the supermarket nearby (in Germany is the shop closed at sunday, so most people have done their big shopping saturday noon-afternoon).
Few stuff is still missing but I just substituted with something similar.
Below are the ingredients list for the cake:
6 eggs a pinch of salt
200g sugar
100g ground almonds
125g all-purpose flour
1 tsp (5ml) almond extract (I replaced it with vanilla)
The rest of the tasks should be completed by mommy of course, because it's rather difficult for her and a bit dangerous as well.
So the egg yolks and the egg whites are whisked separately. I used the hand mixer to prepare a meringue using 6 egg whites,a pinch of salt, and sugar.
The eggwhite needs to be whisked until it reached the stiff peaks and then we can pour in the egg yolks slowly while keep stirring it slowly until it's incorporated well.
Add the vanilla essence, followed by all purpose flour slowly (sieved) and then we can add the ground almond. While adding the ingredients one after another, we need to keep stirring slowly using spatula until it's well incorporated.
Prepare a round cake mold with a diameter of 24 cm and layer it with a baking paper so that it doesn't stick and easier to take off and then pour in the cake mixture.
Drop the mold from about 2 cm height on the table lightly to release the rest of gas and bake the cake in a preheated oven at 170C degree for about 40-45 minutes.
Let it cool completely and then divide it into three parts.
While waiting for the cake to cool down we can prepare the frosting.
Ingredients for the White Chocolate Coconut Frosting:
-200g white chocolate (I never keep chocolate in stock at home, so I didn‘t have any at that time. I replaced it with sweetened condensed milk which I happened to have at home because I made an indonesian desert beverage few days prior and there‘s still some rest in the fridge).
-3 tbsp (45ml) canned coconut milk
-250g Mascarpone cheese, room temperature
-500g whipping cream, at least 30% fat, chilled
-30g powdered sugar
-40g shredded coconut, unsweetened
-1 tsp (5ml) coconut extract
Instruction:
-Whisk the mascarpone and then mix it with the melted white chocolate (or condensed milk)
-Whisk the heavy cream with sugar until peak form end then gradually incorporate the whipped cream into the mascarpone mixture.
-Add the shredded coconut and the coconut extract and mix them all well slowly using spatula.
For assembling and decorating:
So..now we will decorate the cake!
You can actually decorate it using Raffaelo choco pralines and crushed almond. However as I've already mentioned before, I never have stock of sweets at home, so I could only use crushed almond and hazelnut to decorate the cake.
Tadaaaaa!!!
The cake was indeed very delicious. I think I will make it again next time. Ok..have a nice try everyone!
Thanks for stopping by and giving me upvotes!
See you soon in my next post!
