Raffaello Cake

Ingredients

Sponge cake base 3 pcs

Mascarpone cheese 500 g

White chocolate 200 g

Whipping cream 500 ml

Vanilla sugar 1 tsp

Icing sugar 3 tbsp

Coconut flakes 150 g

Almonds 100 g

Pecans

All ingredients should be at the same temperature, preferably room temperature. Peel the almonds by soaking them in hot water for 15-20 minutes. Immediately peel and lightly toast in the oven. It's best to peel the almonds beforehand so they're dry before baking.

Melt the white chocolate in the microwave or in a double boiler. Let cool slightly. Whip the mascarpone. Separately, whip the cream with powdered sugar. Gently fold the cream cheese into the mixture.

Add the white chocolate and ½ of the coconut, mixing until smooth. Don't over-beat, otherwise the mixture will collapse and become runny.

Assemble the cake. Spread 1/3 of the cream on the cake layer, then top with ½ of the toasted almonds. Top with a second cake layer, more cream, the remaining almonds, and a third cake layer, generously covering it with cream. Sprinkle the cake with the remaining coconut. Decorate with pecans.

Enjoy!