Hello dear food lover…
I think I haven‘t shared any favourite recipe since a very long time here in Hive. My recent posts are mostly about drawing, so maybe it‘s time to have some refreshment :-D.
Few days back my little daughter was craving for a cake after watching a short video that was popping out in my tablet while she was learning using Anton App (an educational App from Montessori). When I checked, the cake looked indeed very tempting, it‘s raffaelo almond cake..
and mommy started drooling too LOL.
Nah...mommy had to go to the kitchen then …
Fortunately I found nearly all ingredients at home so I didn‘t need to go out shopping again since it was already saturday evening, so it‘s not even sure if the ingredients I need were still available anyway in the supermarket nearby (in Germany is the shop closed at sunday, so most people have done their big shopping saturday noon-afternoon).
Few stuff is still missing but I just substituted with something similar.
Below are the ingredients list for the cake:
6 eggs a pinch of salt
200g sugar
100g ground almonds
125g all-purpose flour
1 tsp (5ml) almond extract (I replaced it with vanilla)
Since the little princess is the one asking for the cake, so she needed to lend mommy her little hand :). She actually did a good job in whisking the egg yolks and she learnt to use the scale rather well too 😉.
The rest of the tasks should be completed by mommy of course, because it's rather difficult for her and a bit dangerous as well.
So the egg yolks and the egg whites are whisked separately. I used the hand mixer to prepare a meringue using 6 egg whites,a pinch of salt, and sugar.
The eggwhite needs to be whisked until it reached the stiff peaks and then we can pour in the egg yolks slowly while keep stirring it slowly until it's incorporated well.
Add the vanilla essence, followed by all purpose flour slowly (sieved) and then we can add the ground almond. While adding the ingredients one after another, we need to keep stirring slowly using spatula until it's well incorporated.
Prepare a round cake mold with a diameter of 24 cm and layer it with a baking paper so that it doesn't stick and easier to take off and then pour in the cake mixture.
Drop the mold from about 2 cm height on the table lightly to release the rest of gas and bake the cake in a preheated oven at 170C degree for about 40-45 minutes.
Let it cool completely and then divide it into three parts.
While waiting for the cake to cool down we can prepare the frosting.
Ingredients for the White Chocolate Coconut Frosting:
-200g white chocolate (I never keep chocolate in stock at home, so I didn‘t have any at that time. I replaced it with sweetened condensed milk which I happened to have at home because I made an indonesian desert beverage few days prior and there‘s still some rest in the fridge).
-3 tbsp (45ml) canned coconut milk
-250g Mascarpone cheese, room temperature
-500g whipping cream, at least 30% fat, chilled
-30g powdered sugar
-40g shredded coconut, unsweetened
-1 tsp (5ml) coconut extract
Instruction:
-Whisk the mascarpone and then mix it with the melted white chocolate (or condensed milk)
-Whisk the heavy cream with sugar until peak form end then gradually incorporate the whipped cream into the mascarpone mixture.
-Add the shredded coconut and the coconut extract and mix them all well slowly using spatula.
For assembling and decorating:
- 1 cup (240ml) canned coconut milk
- shredded coconut
- chopped almonds
- Raffaello truffles
So..now we will decorate the cake!
- Lay first layer of the cake slice and brush a layer of coconut milk on the cake before spreading the frosting on it evenly. Repeat again with the second and the third layer of the cake.
- Cover the surface of the cake with frosting evenly and then spread the shredded coconut on the whole surface of the cake evenly. You can just use your bare hand (no spoon or any other tools), it's quite easy.
You can actually decorate it using Raffaelo choco pralines and crushed almond. However as I've already mentioned before, I never have stock of sweets at home, so I could only use crushed almond and hazelnut to decorate the cake.
Tadaaaaa!!!
The cake was indeed very delicious. I think I will make it again next time. Ok..have a nice try everyone!
Thanks for stopping by and giving me upvotes!
See you soon in my next post!
Mama needs to equip her little helper with everything she needs to look like a pastry chef on her next visit to the oven.
An apron (a must), as it will be particularly useful for wiping off those sticky hands.
A headgear (hat or scarf) is essential for photographic documentation, as it is a sign of professionalism. The icing on the cake, of course, would be to write Maître de Chocolat. 👩🍳
There are two or three comments I would like to make about the real protagonist, the cake itself. My impression is that it is a sponge cake. If I'm not mistaken, the baking time of 40-45 minutes at 170° seems very long. I would be afraid that the dough would dry out too much.
A word on vanilla. Never use flavoured products. Instead, fill a large screw-top jar with sugar and add a vanilla pod. This way you will always have flavoured vanilla sugar on hand in the future. Just keep refilling. 😉
Everything else looks really delicious.
You're right..it seems like you're an experienced baker. I can cook well but not very good at baking. I was just following the recipe shown in that video and then wondering why the cake's texture is somehow rather heavy and not so moist?
Especially when in this recipe we even use more eggs.
It's delicious but somehow a little dry as you said.
I have made a japanese style sponge cake before and the texture was different.
So apparently the problem lies in the baking temperatur and time.
I will make a mental note and change it next time.
And thank you for the tip with vanilla there 😊.
By the way, she had an apron on. It's just not visible, but you can still see the red string of the apron in her first picture 😁..., the chef hat can be arranged next time LOL.
I'm not an experienced pastry chef, I just want to make sure that when I want to turn something into something edible. As the egg white acts as a stabiliser in your dough and the egg yolk only helps to bind it, a baking time of max. 25 minutes is sufficient. What is obviously missing in your batter is the baking powder.
I would check the cake after 25 baking time next time I make the same cake. However I think baking powder is not really necessary, because I have tried to bake Kasutera cake (japanese classic sponge cake) and the taiwanese version (castella cake), both do not use baking powder and it was very smooth and bouncy.
But you're right, it's either the temperature set for the oven is even lower than this recipe (140-150C degree, with or without fan) with the same baking time,
or the baking time is shorter with the same temperatur as you suggested.
One other recipe would suggest a water bath technique.
I've tried them all, and it worked well.
I didn't think much when I tried this raffaelo cake recipe.
I thought it was fine with the temperature and baking time because the batter is a bit heavier (few grams more flour) and still added with almond.
Wow! Send two pieces this way! Please! 😂
Too late... it's gone now hahaha
All looks good and pretty decorate at home 😊
I rarely made cake but this one can be my list to try 😊 especially when I have almond stock. In Indonesia so expensive 😅
Hallo... the comment from @w74 was correct, the cake tasted good but a little dry so, perhaps you can reduce the baking time. Try to check after 30 minutes baking, maybe it's ready...or you can also try a water bath technique.
Wao! This is so lovely, i haven't tried this before tho, but would try it sometimes when i get the chance.
Yeah.. I'm not good in decorating cake, I always messed it up in the end. But this one is rather easy :-D.
I see, you really tried and I must commend your efforts
Thank you :) and nice to meet you.
You are welcome. Nice to meet you also.
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