Raffaello Cake



INGREDIENTS
Almond Cake:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup almond flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cup granulated sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla
  • 2 drops almond extract about 1/8 tsp
  • 3/4 cup milk room temperature
Coconut Custard (make in advance):
  • 1 cups coconut milk canned, well shaken or whisked smooth
  • 1/4 tsp vanilla
  • 2 Tbsp cornstarch
  • 3 Tbsp granulated sugar
  • 1 large egg yolk
Coconut Swiss Meringue Buttercream:
  • 5 large egg whites
  • 1 1/2 cup granulated sugar
  • 1 1/2 cups unsalted butter room temperature
  • 3-4 Tbsp coconut milk powder to taste
  • 1-2 drops almond extract to taste
Assembly:
  • simple syrup optional
  • 1/4 cup sliced almonds optional
  • shredded coconut
  • raffaellos
INSTRUCTIONS
Almond Cake:
  1. Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
  2. In a medium bowl, whisk flour, almond flour, baking powder,and salt until well combined. Set aside.

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