Name: Rafaelo or Raffaello cake?
Total time: 2 h 35 min
Ingredients: 200 g flour; 75 g BAM almond flour; 2 teaspoons baking powder; 3/4 teaspoon salt; 170 g unsalted butter at room temperature; 300 g sugar; 3 large eggs at room temperature; 1 teaspoon BAM vanilla paste; 2 drops of almond extract; 180 ml milk at room temperature; 1 cup canned coconut milk (well shaken); 1/4 teaspoon BAM vanilla paste; 2 tablespoons cornstarch; 3 tablespoons sugar; 1 large egg yolk; 5 large egg whites; 340 g unsalted butter at room temperature; 3-4 tablespoons coconut milk powder; 1-2 drops of almond extract

Ingredients:

ingredients for the almond sponge cake:

200 g flour
75 g BAM almond flour
2 teaspoons baking powder
3/4 teaspoon salt
170 g unsalted butter at room temperature
300 g sugar
3 large eggs at room temperature
1 teaspoon BAM vanilla paste
2 drops of almond extract
180 ml milk at room temperature

ingredients for the coconut cream:

1 cup canned coconut milk (well shaken)
1/4 teaspoon BAM vanilla paste
2 tablespoons cornstarch
3 tablespoons sugar
1 large egg yolk

ingredients for coconut butter Swiss cream:

5 large egg whites
300 g sugar
340 g unsalted butter at room temperature
3-4 tablespoons coconut milk powder
1-2 drops of almond extract

Instructions:

preparation of the sponge cake:

Preheat the oven to 175 degrees Celsius. Grease three 15 cm baking trays with butter and line with baking paper.

In a medium bowl, whisk together the flour, almond flour, baking powder and salt. Stir until the mixture is well combined. In a separate bowl, beat the butter and sugar until you have a fluffy base (about 3 minutes). Reduce the mixing speed and gradually add the eggs. Stir again until you have a completely smooth mixture.

Add BAM vanilla paste and almond extract. Gradually add the flour, baking powder and salt mixture to the butter, sugar and egg mixture. Stir until the mixture is completely smooth. Bake for about 35 minutes or until a toothpick inserted in the centre comes out mostly clean. Place all three cakes on a wire rack to cool completely.

preparation of coconut cream:

Pour about 3/4 cup coconut milk and BAM vanilla paste into a medium saucepan. Cook over a high heat, stirring frequently, until it starts to boil. At this point, remove the pan.

In a medium bowl, whisk the remaining 1/4 cup coconut milk, egg yolks, sugar and cornstarch. Slowly pour the hot milk into the egg mixture, stirring vigorously. Pour the mixture back into the pan and cook over high heat. Stir constantly until it thickens and comes to the boil.

Pour the cooked coconut cream through a strainer into a small bowl. Place plastic wrap directly on top of the cream to prevent the cream from forming a 'skin'. Cool to room temperature and then refrigerate the cream for a few hours.

preparation of coconut Swiss cream:

Add the egg whites and sugar to the bowl and whisk until smooth. Place the bowl with the egg whites and sugar over a water bath and stir continuously with a whisk. Keep stirring until the mixture is hot and no longer grainy to the touch (about 3 minutes). Make sure that the egg whites are really well separated from the yolks and that there is no trace of butter in the mixing bowl or whisking attachment. This helps the meringue to set.

Mix on medium speed until the meringue has firmed up and cooled down (the bowl is no longer warm to the touch (about 5-10 minutes)). Slowly add the diced butter and mix until the mixture is smooth. Add the coconut milk powder, almond extract and stir until you have a smooth and fluffy mixture.

assembling the cake:

Place the first layer of cake on a cake stand or serving plate. Spread a thin layer of buttercream on the first layer of cake. Spread the buttercream by making a slight edge with it. Use the frame of the cake tin to help you. Fill the centre with half of the coconut cream (about 1/2 cup) and spread evenly. Sprinkle with about 2 tablespoons of sliced almonds. Repeat with the next layer.

Place the last layer of cake on top. Spread the remaining buttercream on top. Place the frosted cake in a cold place for 20 minutes. If there is any buttercream left, you can use it to decorate the cake further. If you wish, you can also add Raffaello balls. Gently apply the shredded coconut to the sides of the cake and your cake is complete.

Premium BAM baking products.

Order ingredients with a 10% discount:

White coconut spread, 200 g

7,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Ingredients:

ingredients for the almond sponge cake

200 g flour
75 g BAM almond flour
2 teaspoons baking powder
3/4 teaspoon salt
170 g unsalted butter at room temperature
300 g sugar
3 large eggs at room temperature
1 teaspoon BAM vanilla paste
2 drops of almond extract
180 ml milk at room temperature

ingredients for the coconut cream

1 cup canned coconut milk (well shaken)
1/4 teaspoon BAM vanilla paste
2 tablespoons cornstarch
3 tablespoons sugar
1 large egg yolk

ingredients for coconut butter Swiss cream

5 large egg whites
300 g sugar
340 g unsalted butter at room temperature
3-4 tablespoons coconut milk powder
1-2 drops of almond extract

Instructions:

preparation of the sponge cake

	Preheat the oven to 175 degrees Celsius. Grease three 15 cm baking trays with butter and line with baking paper.
	In a medium bowl, whisk together the flour, almond flour, baking powder and salt. Stir until the mixture is well combined. In a separate bowl, beat the butter and sugar until you have a fluffy base (about 3 minutes). Reduce the mixing speed and gradually add the eggs. Stir again until you have a completely smooth mixture.
	Add BAM vanilla paste and almond extract. Gradually add the flour, baking powder and salt mixture to the butter, sugar and egg mixture. Stir until the mixture is completely smooth. Bake for about 35 minutes or until a toothpick inserted in the centre comes out mostly clean. Place all three cakes on a wire rack to cool completely.

preparation of coconut cream

	Pour about 3/4 cup coconut milk and BAM vanilla paste into a medium saucepan. Cook over a high heat, stirring frequently, until it starts to boil. At this point, remove the pan.
	In a medium bowl, whisk the remaining 1/4 cup coconut milk, egg yolks, sugar and cornstarch. Slowly pour the hot milk into the egg mixture, stirring vigorously. Pour the mixture back into the pan and cook over high heat. Stir constantly until it thickens and comes to the boil.
	Pour the cooked coconut cream through a strainer into a small bowl. Place plastic wrap directly on top of the cream to prevent the cream from forming a 'skin'. Cool to room temperature and then refrigerate the cream for a few hours.

preparation of coconut Swiss cream

assembling the cake

	Place the first layer of cake on a cake stand or serving plate. Spread a thin layer of buttercream on the first layer of cake. Spread the buttercream by making a slight edge with it. Use the frame of the cake tin to help you. Fill the centre with half of the coconut cream (about 1/2 cup) and spread evenly. Sprinkle with about 2 tablespoons of sliced almonds. Repeat with the next layer.
	Place the last layer of cake on top. Spread the remaining buttercream on top. Place the frosted cake in a cold place for 20 minutes. If there is any buttercream left, you can use it to decorate the cake further. If you wish, you can also add Raffaello balls. Gently apply the shredded coconut to the sides of the cake and your cake is complete.

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Rafaelo or Raffaello cake?

Ingredients: