Countdown Has Begun ๐
To the new year of 2025, that is ๐ I hope you guys had a great Christmas!?
My youngest celebrated his 11th on Christmas eve, and his request this year was for us to take him driving around at night time ๐
On Christmas eve, many people rushing to Christmas gatherings, and/or have (had) one too many, which means roads won’t be too safe, and not to mention, Winter, some roads are just not cleared from snow.
Knowinf that, I was really worried. I tried to reason him, but he insisted ๐ Extra careful and cautious driving it was. Needless to say, we had a good time ๐
Speaking of birthday, I baked him this light fluffy cake, with his favorite chocolates on the top ๐
5 eggs, separated
5 tbsp sugar
5 tbsp strong baker’s flour
1 tsp BP
1 box (40 g) vanilla pudding powder
100 milk
100 g fine unsweetened desiccated coconut
300 ml milk
80 g sugar
1 medium carton heavy whipping cream 35% (454 ml)
1 bag blanched almond slices (slivered almond) – 100 g
2-3 tbsp fine unsweetened desiccated coconut
Raffaello from Ferrero Rocher for topping
Mix flour and baking powder, set to side
Into the bowl of egg whites, add the sugar, whip until stiff meringue
Preheat oven to 350 F
In the bowl of yolks, stir lightly, then fold into meringue, followed with flour mixture
Dump batter into 7-8 inch spring form pan that is layered with parchment paper
Bake cake for 25 mins, take out of the oven, let it stand for 1-2 minutes (should your cake developed a dome, it will flatten once out, don’t worry)
Peel the parchment, let cool to room temperature completely, then slice cake into 3 layers.
While cake is baking, make the filling ๐
Into a pot, pour milk, sugar, and coconut, bring to light boil, stirring often. While doing so, in a cup, mix milk and pudding powder. Once mixture in the pot started to simmer, pour in pudding mixture, take off from heat.
Let cool completely and then chill in the fridge for at least an H
Once cake is cooled and coconut filling is chilled, turn heavy cream into whipped cream, then mix it into chilled coconut filling.
Lay a cake, spread some cream, top with almonds, then lay another cake, repeat steps once more, then top with the last layer. Cover cake with cling wrap, chill overnight.
Store leftover to use to finish decorating the cake the next day.
Toast leftover almond, set to side to cool
Take out the cake from the fridge, spread cream on the top and on the sides.
Press toasted almonds on the sides, while for the top, sprinkle with coconut
Unwrap Raffaelo, and place some on the cake
Slice and enjoy ๐
Raffaello Cake
Ingredients
Cake
- 5 eggs separated
- 5 tbsp sugar
- 5 tbsp strong bakerโs flour
- 1 tsp BP
Cream
- 1 box 40 g vanilla pudding powder
- 100 milk
- 100 g fine unsweetened desiccated coconut
- 300 ml milk
- 80 g sugar
- 1 medium carton heavy whipping cream 35% 454 ml
Topping and Side
- 1 bag blanched almond slices slivered almond โ 100 g
- 2-3 tbsp fine unsweetened desiccated coconut
- Raffaello from Ferrero Rocher for topping
Instructions
Cake
- Mix flour and baking powder, set to side
- Into the bowl of egg whites, add the sugar, whip until stiff meringue
- Preheat oven to 350 F
- In the bowl of yolks, stir lightly, then fold into meringue, followed with flour mixture
- Dump batter into 7-8 inch spring form pan that is layered with parchment paper
- Bake cake for 25 mins, take out of the oven, let it stand for 1-2 minutes (should your cake developed a dome, it will flatten once out, donโt worry)
- Peel the parchment, let cool to room temperature completely, then slice cake into 3 layers.
Cream
- While cake is baking, make the filling ๐
- Into a pot, pour milk, sugar, and coconut, bring to light boil, stirring often. While doing so, in a cup, mix milk and pudding powder. Once mixture in the pot started to simmer, pour in pudding mixture, take off from heat.
- Let cool completely and then chill in the fridge for at least an H
- Once cake is cooled and coconut filling is chilled, turn heavy cream into whipped cream, then mix it into chilled coconut filling.
- Lay a cake, spread some cream, top with almonds, then lay another cake, repeat steps once more, then top with the last layer. Cover cake with cling wrap, chill overnight.
- Store leftover to use to finish decorating the cake the next day.
Topping
- Toast leftover almond, set to side to cool
- Take out the cake from the fridge, spread cream on the top and on the sides.
- Press toasted almonds on the sides, while for the top, sprinkle with coconut
- Unwrap Raffaelo, and place some on the cake
