Cake
Description
The dish is prepared without unnecessary complications. For making the "Raffaello" cake, it is important that all ingredients are at room temperature. I store it in the refrigerator before serving, or (during cold seasons) on the balcony. The ready dessert can be served at the table.
Instructions
- 1
Step 1
1. Preheat the oven to 180 degrees. Beat the eggs with sugar and almond extract until the mixture triples in volume.
- 2
Step 2
2. Gradually add flour to the egg-sugar mixture, stirring the dough with a wooden spoon.
- 3
Step 3
3. Pour the prepared sponge cake batter into a baking pan greased with butter or vegetable oil. Bake in a preheated oven for 30 minutes.
- 4
Step 4
4. Check the readiness of the sponge cake with a wooden skewer. When it comes out of the batter dry, the sponge cake is ready. Remove the ready sponge cake from the oven and from the mold.
- 5
Step 5
5. While the biscuit cools, beat the cream cheese, room-temperature butter, and 280 ml of condensed milk in a large bowl.
- 6
Step 6
6. Add dry milk and half a cup of coconut flakes to the cream. Mix well.
- 7
Step 7
7. Mix the remaining condensed milk and milk in a bowl until smooth. Cut the sponge cake into three equal parts.
- 8
Step 8
8. Soak each biscuit layer with a mixture of milk and condensed milk.
- 9
Step 9
9. Place the bottom biscuit layer on a plate, spread a quarter of the cream over it, then add the crushed almonds and crushed wafers.
- 10
Step 10
10. Repeat the same process with all the layers, generously cover the top layer with cream without adding almonds and wafers. Also spread cream on the cake's sides.
- 11
Step 11
11. Decorate the cake with coconut flakes and "Raffaello" candies.
- 12
Step 12
12. The "Raffaello" cake is ready!