Raffaello Cake
I'm not going to lie, this Raffaello Cake is one hefty project! Not only do we have to make coconut cake layers but we also have to make layers of almond dacquoise too! Be sure to watch the video before beginning to get an idea of just what you are in for!
Ingredients
- 1 Recipe Coconut Cake
- 1 Recipe Swiss Buttercream
- 2 teaspoons Coconut Extract
For the Homemade Raffaello Truffles
- 6 ounces Vegan White Chocolate 1 scant cup
- 5 Tbs Canned Coconut Milk 75ml
- 12 Roasted Whole Almonds
- ½ cup Unsweetened Shredded Coconut
For the Almond Dacquoise
- ¾ cup Aquafaba 177ml
- ¼ teaspoon Cream of tartar *see notes
- 6 Tbs Granulated Sugar 75g
- 1 teaspoon Vanilla Extract
- ½ cup Roasted Almonds
For the Garnish on the cake:
- 2 cups Coconut Flakes
- ¼ cup Roasted Chopped Almonds
Instructions
- Make the truffle ganache by melting the vegan white chocolate then add the warmed coconut milk & whisk smooth
- Refrigerate overnight until it is to a scoop-able consistency
- Scoop the truffles with a #100 scoop then roll into perfect balls after inserting a roasted almond into the center of each one.
- Then roll in the shredded coconut & keep refrigerated until needed
- Now to make the Dacquoise by whipping the aquafaba on high speed with a balloon whip attachment on a stand mixer.
- Combine the cream of tartar with about 1 Tbs of the sugar & add it slowly to the whipping meringue, then add the remaining sugar 1 Tbs at a time until you reach stiff glossy peaks.
- Add the vanilla extract last then fold in the finely ground almonds & using a pastry bag & large round tip pipe the meringue into a 7" disc on a parchment or silicone lined sheet pan & then either dehydrate at 155°F or bake on your lowest oven setting (not more than 175°F) for 2- 3 hours or until crispy & thoroughly dried out
- Prepare the coconut cake recipe as per the recipe on that post then divide the batter amongst 3-7" cake pans & bake in a preheated 350℉ oven for approximately 20 -25 minutes or when they are springy to the touch when you gently press the centers.
- Next Prepare the buttercream as per the instructions on that blog post then add the coconut flavor last.
- Assemble the cake as shown in the video
Video
Notes
See full length notes for success above the recipe
Storage Raffaello Cake can be stored at room temperature for up to 2 days in very cool temperatures, but if it is too warm the cake will start to droop. For longer storage keep refrigerated wrapped to prevent drying for up to 1 week. Cake can be frozen for up to 1 month wrap well
Tried this recipe?Let us know how it was!