Coconut Raffaello cake

For 12 pieces
  • 3 eggs (size M)
  • 100 g + 75–100 g sugar
  • 75 g flour
  • 1 TL Baking powder
  • 25 g Cornstarch
  • 25 g desiccated coconut
  • 4 sheet gelatine
  • 400 g Double-cream cream cheese
  • 100 ml coconut milk
  • 100 ml Pineapple juice
  • 200 g Whipped cream
  • 6 Raffaellos
  • 3 tbsp coconut liqueur
  • Icing sugar
  • pink sugar and flowers
  • fat
  • aluminum foil
60 minutes
Grease the bottom of a springform pan (26 cm Ø). Separate eggs. Beat the egg white and 3 tablespoons of cold water until stiff, sprinkling in 100 g of sugar. Stir in egg yolks. Mix the flour, baking powder and starch, sieve over the mixture and fold in. Fold in desiccated coconut. Pour the mixture into the springform pan and smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 25 minutes. Remove the sponge cake, remove from the edge and let cool on a wire rack. Soak the gelatine in cold water. Mix the cream cheese, 75–100 g sugar and coconut milk until smooth. Stir in pineapple juice. Dissolve the pressed gelatine in a small saucepan. Stir in 4 tablespoons of cream, then stir into the rest of the cream. Whip the whipped cream until stiff and fold into the cream. Cut the biscuit horizontally at the top 1/3. Place the cake ring or a clean springform pan around the sponge cake base. Pour in the cream and smooth it out. Chill the cake for at least 4 hours. Wrap the sponge lid in foil to prevent it from drying out. Halve the raffaellos and place around the edge of the cream. Remove the cake from the edge. Drizzle the biscuit lid with coconut liqueur on the cut surface, then dust the surface with powdered sugar. Cut the sponge cake into 12 pieces of cake and place them in a fan shape on the Raffaellos. Decorate the fan with pink decorative sugar and pink flowers
Waiting time approx. 5 hours
1 piece approx.:
  • 310 kcal
  • 1300 kJ
  • 6 g protein
  • 20 g fat
  • 26 g carbohydrates


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