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Fake Raffaelo Cake

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Ingredients for 12 servings:

  • 4 eggs, separated
  • 100 g sugar
  • 100 g flour
  • ½ tsp baking powder
  • 100 g desiccated coconut
  • 2 points cream stiffener
  • 3 cups of cream
  • 2 bars of white chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Bake the sponge cake and let cool. Heat 1 cup of cream and melt the chocolate in it, but do not boil it, and let cool. Divide the sponge cake into 2/3 and 1/3. Tear the larger piece into flakes and use the remaining third as the base. Whip the melted, cold chocolate like cream until stiff. Whip the remaining 2 cups of cream with cream stiffener and mix well with the chocolate, desiccated coconut, and sponge cake flakes. Line the base with a springform pan, pour in the mixture, and sprinkle with desiccated coconut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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