INGREDIENTS
INGREDIENTS FOR THE CAKE:
- 6 eggs
- 6 tablespoons of water
- 250g of sugar
- 300g of flour 00
- 1 sachet of yeast
- 12 Raffaello pralines
INGREDIENTS FOR THE CREAM:
- 200g of white chocolate
- 250g of ricotta
- 100ml of condensed milk
- 250ml of fresh cream
- 50g of coconut flour
- 50g of almonds
- 150g of water
- 1 tablespoon of sugar
- 1 tablespoon of coconut flour
- 1 tablespoon of coconut liqueur
PREPARATION STEPS
STAGE 1
.put together the sponge cake: separate the yolks from the whites. In a bowl, leave the egg whites to harden.
one after the other, whip the 6 egg yolks with 6 tablespoons of boiling water.
Mix and add the sugar, whisking everything at maximum speed until the mixture is frothy.
Slowly add the flour and the sachet of yeast to the eggs, trying not to disassemble the mixture
finally upload the whipped egg whites and include them into the mixture with a wooden spoon.
Grease a pan and sprinkle it with flour and pour the sponge cake mixture inside.
Bake the sponge cake in a preheated oven at 180 ° and bake for about 30 minutes.
Meanwhile, prepare the cream: melt the white chocolate in a bain-marie, work the ricotta with the condensed milk in a bowl. Add the now cold melted white chocolate, add the coconut flour and finely chopped almonds.
Finally, add the fresh whipped cream and gently incorporate it into the cream.
Once the sponge cake has cooled, cut it into 2 horizontal discs.
prepare the syrup by means of boiling a hundred and fifty ml of water with a spoonful of sugar, a spoonful of coconut flour and a spoonful of coconut liqueur and wet the sponge cake discs with it.
Spread half of the raffaello cream on one of the discs, cover with the other layer and apply light pressure to make the filling homogeneous over the entire surface of the cake.
Cover the edges and the surface of the cake with the remaining cream. Decorate the cake by covering it with coconut flour and Raffaello pralines, and place it in the fridge until ready to serve.
