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Ice Rafaello cake

  • (1)
  • Preparation time: 1 h
  • Difficulty:
  • Number of ingredients: 15
ice rafaello cake

Ice Coconut Raffaelo Cake is easy, quick and made with just a few basic ingredients. The ultimate taste of the cake is achieved by our BAM white coconut spread, which transforms an average dessert into a divine one.

CHOCO-recipe: make delicious Raffaello balls yourself!
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ice Rafaello cake

  • Preparation time: 1 h
  • Difficulty:
  • Number of ingredients: 15

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

Instructions:

1. Step Preheat the oven to 180 °C.
2. Step Sift the flour and baking powder into a bowl.
3. Step In a separate bowl, beat the egg whites until stiff and creamy.
4. Step 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).
5. Step Add the oil and milk/water and mix.
6. Step Gradually add the flour mixture, stirring constantly. Keep stirring until a smooth mixture without lumps is achieved.
7. Step 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.
8. Step 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.
1. Step 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.
2. Step Spread the cream over the cooled sponge cake and refrigerate for at least 5 hours or overnight. Once chilled, make the chocolate glaze.
1. Step 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.
2. Step 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.
3. Step The cake is best when served cold, i.e. straight from the fridge!

Order ingredients with a 10% discount:

Premium BAM baking products.

Discount on products used in the recipe - 10%:
-2,73 €
Total:
24,57 €
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