Raffaello Cake

Raffaello Cake

Ingredients
For the base
4 egg whites
pinch of salt
3-4 Tbsp sugar (incl. 1 sachet vanilla sugar)
100gm desiccated coconut

For the cream top
2 egg yolks
2 Tbsp plain flour
250ml milk
1 sachet vanilla sugar / or vanilla extract

200ml whipping cream
3-4 Tbsp powdered sugar
1 Tbsp gelatine

For decoration
Toasted almond slices
Toasted desiccated coconut

Steps
1) Pre-heat oven at 160°c / Gas mark 3. Grease cake tin
2) In a bowl, pour in egg whites and pinch of salt. Beat egg whites until soft peak. Add in sugar gradually and continue to beat egg whites until stiff peak. Fold in desiccated coconut carefully.
3) Pour batter into cake tin and bake for 15 mins. or until toothpick inserted into cake comes out clean.
4) Set cake aside to cool.

5) In a sauce pan, mix together a little of milk with egg yolks and flour until smooth in texture. Then gradually add in remaining milk.
6) Cook mixture over low heat until thicken by stirring continuously.
7) Once thicken to the right consistency, remove from heat and cover the custard directly with cling film. Set aside to cool.

8) Once custard is cool, you can start soaking gelatine powder by sprinkling gelatine power over 60ml of cold water. Do not stir the mixture! Leave to soak for 5 mins. Then cook gelatine over double boiler until gelatine is fully dissolved. Do not boil the mixture. Set aside to cool.
9) In a mixing bowl, pour whipping cream and 3 - 4 Tbsp of powdered sugar until stiff.
10) Mix half of whipped cream into cool custard and whipped until well combined. Mix in a few table spoons of gelatine liquid into the custard mixture, combine well and pour this custard cream onto cake.
11) Mix remaining whipped cream with a couple of spoons of gelatine, combine well and pour whipped cream over custard cream.
12) sprinkle a little of the toasted desiccated coconut over cake. Let cake chill in fridge over night.
13) sprinkle toasted almond slices over cake when serving.