Name: Ice Rafaello cake
Total time: 1 h
Ingredients: 3 eggs - separated into egg yolks and whites; 50g sugar; 125g white flour type 500; half a packet of baking powder; 1 pump BAM vanilla paste; 50ml water or milk; 50ml oil; 125g melted BAM white chocolate; 20g instant gelatine powder; 375g whipping cream (very chilled, refrigerate for at least 10 hours before using); 135g BAM white coconut spread; 20g coarsely ground coconut flour; 230g BAM white chocolate; 135 -150g whipping cream or heavy cream; 80g BAM white coconut spread

Ingredients:

ingredients for the sponge cake:

3 eggs - separated into egg yolks and whites
50g sugar
125g white flour type 500
half a packet of baking powder
1 pump BAM vanilla paste
50ml water or milk
50ml oil

ingredients for the coconut cream:

125g melted BAM white chocolate
20g instant gelatine powder
375g whipping cream (very chilled, refrigerate for at least 10 hours before using)
135g BAM white coconut spread
20g coarsely ground coconut flour

ingredients for the glaze:

230g BAM white chocolate
135 -150g whipping cream or heavy cream
80g BAM white coconut spread

Instructions:

preparation of the sponge cake:

Preheat the oven to 180 °C.

Sift the flour and baking powder into a bowl.

In a separate bowl, beat the egg whites until stiff and creamy.

In a separate bowl, whisk the egg yolks, sugar and vanilla paste. Using a hand mixer on high speed, mix until the mixture is smooth, fluffy and light (about 4 minutes).

Add the oil and milk/water and mix.

Gradually add the flour mixture, stirring constantly. Keep stirring until a smooth mixture without lumps is achieved.

Then, using a silicone spatula, slowly fold in the egg whites, mixing gently without letting all the air out. Continue to do this until the mixture is smooth.

Pour the sponge batter into a baking tray (18cm diameter) lined with baking paper and bake for 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool completely, then cut off the top of the sponge to make a flat surface. Place back in the baking tray.

preparation of coconut cream:

Whisk the cream and gelatine in a large bowl until stiff whipped cream forms. Add the melted, slightly cooled white chocolate, coconut flour and coconut spread and stir until everything is combined into a smooth, lump-free mixture.

Spread the cream over the cooled sponge cake and refrigerate for at least 5 hours or overnight. Once chilled, make the chocolate glaze.

preparation of the glaze:

Melt the white chocolate over a water bath or in the microwave. Allow to cool slightly. Meanwhile, heat the cream over a medium heat and remove before it boils. Then gradually add it to the melted chocolate, stirring constantly in between. Add the coconut spread and stir well. The mixture may thicken at first, but it will come together into a smooth mixture. If necessary, add a little more cream until you have a smooth, thick glaze.

Carefully remove the cooled cake from the baking tray and place on a cooling rack. Pour the prepared glaze over the cake and sprinkle with almonds and coarse coconut flour.

The cake is best when served cold, i.e. straight from the fridge!

Premium BAM baking products.

Order ingredients with a 10% discount:

White Chocolate Drops, 500g

11,90 €

White coconut spread, 200 g

7,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Ingredients:

ingredients for the sponge cake

3 eggs - separated into egg yolks and whites
50g sugar
125g white flour type 500
half a packet of baking powder
1 pump BAM vanilla paste
50ml water or milk
50ml oil

ingredients for the coconut cream

125g melted BAM white chocolate
20g instant gelatine powder
375g whipping cream (very chilled, refrigerate for at least 10 hours before using)
135g BAM white coconut spread
20g coarsely ground coconut flour

ingredients for the glaze

230g BAM white chocolate
135 -150g whipping cream or heavy cream
80g BAM white coconut spread

Instructions:

preparation of the sponge cake

	Preheat the oven to 180 °C.
	Sift the flour and baking powder into a bowl.
	In a separate bowl, beat the egg whites until stiff and creamy.
	In a separate bowl, whisk the egg yolks, sugar and vanilla paste. Using a hand mixer on high speed, mix until the mixture is smooth, fluffy and light (about 4 minutes).
	Add the oil and milk/water and mix.
	Gradually add the flour mixture, stirring constantly. Keep stirring until a smooth mixture without lumps is achieved.
	Then, using a silicone spatula, slowly fold in the egg whites, mixing gently without letting all the air out. Continue to do this until the mixture is smooth.
	Pour the sponge batter into a baking tray (18cm diameter) lined with baking paper and bake for 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool completely, then cut off the top of the sponge to make a flat surface. Place back in the baking tray.

preparation of coconut cream

	Whisk the cream and gelatine in a large bowl until stiff whipped cream forms. Add the melted, slightly cooled white chocolate, coconut flour and coconut spread and stir until everything is combined into a smooth, lump-free mixture.
	Spread the cream over the cooled sponge cake and refrigerate for at least 5 hours or overnight. Once chilled, make the chocolate glaze.

preparation of the glaze

	Melt the white chocolate over a water bath or in the microwave. Allow to cool slightly. Meanwhile, heat the cream over a medium heat and remove before it boils. Then gradually add it to the melted chocolate, stirring constantly in between. Add the coconut spread and stir well. The mixture may thicken at first, but it will come together into a smooth mixture. If necessary, add a little more cream until you have a smooth, thick glaze.
	Carefully remove the cooled cake from the baking tray and place on a cooling rack. Pour the prepared glaze over the cake and sprinkle with almonds and coarse coconut flour.
	The cake is best when served cold, i.e. straight from the fridge!

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Ice Rafaello cake

Ingredients: