RAFFAELLO CAKE (COCONUT ALMOND CAKE ) #DESSERT #FRUIT

Ever accomplish something a million times finished, without issue, and after that abruptly come up short at it successively? It's transpired previously, with macarons (I've yet to return to making them) and now abruptly with the meringue for this Raffaello Cake. I needed to make the meringue multiple times, despite everything it wasn't immaculate. Like, what is going onnnnn?! Maddening. 

For reasons unknown, my meringue continued turning out grainy and not totally solid. The graininess addresses the sugar granules not being completely broken down during the twofold evaporator cooking process. I'll concede that the first occasion when, it was my deficiency. I thought it was nearly there and went with it. It wasn't there. The meringue was overly hot (possibly more smoking than it ought to have been), and I accepted the staying couple of granules would break down while whipping. They didn't. I needed to scrap everything and begin once more. 

The subsequent time, I swore the sugar was broken up, yet it obviously wasn't. Fundamentally, a rehash of the abovementioned. 

The third time, I changed to utilizing a bigger pot, believing that would help. The meringue was hot, and I didn't feel a solitary granule when I tried it multiple times, yet sure enough, my meringue still had a touch of coarseness to it. WTH.

INGREDIENTS

Almond Cake:

• 1 1/2 cups all-purpose flour
• 3/4 cup almond flour
• 2 tsp baking powder
• 3/4 tsp salt
• 3/4 cup unsalted butter room temperature
• 1 1/2 cup granulated sugar
• 3 large eggs room temperature
• 1 tsp vanilla
• 2 drops almond extract about 1/8 tsp
• 3/4 cup milk room temperature

Coconut Custard (make in advance):

• 1 cups coconut milk canned, well shaken or whisked smooth
• 1/4 tsp vanilla
• 2 Tbsp cornstarch
• 3 Tbsp granulated sugar
• 1 large egg yolk

Coconut Swiss Meringue Buttercream:

• 5 large egg whites
• 1 1/2 cup granulated sugar
• 1 1/2 cups unsalted butter room temperature
• 3-4 Tbsp coconut milk powder to taste
• 1-2 drops almond extract to taste
• Assembly:

• simple syrup optional
• 1/4 cup sliced almonds optional
• shredded coconut
• raffaellos

INSTRUCTIONS :

Almond Cake:

1. Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
2. In a medium bowl, whisk flour, almond flour, baking powder,and salt until well combined. Set aside.
3. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla and almond extract.
4. Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
5. Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
6. Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.

Coconut Custard (make in advance):

1. Place 3/4 cup coconut milk and vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
2. In a medium bowl, whisk remaining 1/4 cup coconut milk, egg yolk, sugar, and cornstarch.
3. While whisking vigorously, slowly pour the hot milk into the egg mixture.
4. Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
5. Pass through a strainer and into a small bowl. Place plastic wrap directly on top of custard to prevent a skin from forming. Cool to room temperature then place in refrigerator a couple hours to set.
6. Coconut Swiss Meringue Buttercream:
7. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
8. Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
9. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
10. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add coconut milk powder, almond extract and mix until smooth and fluffy.

Assembly:

1. Place one layer of cake on a cake stand or serving plate. Drizzle or brush with simple syrup (optional).  
2. Do a thin coat of buttercream on the layer and pipe a dam around the edge using a large round tip to hold in the custard. Fill center with half of the custard (about 1/2 cup) and spread evenly. Sprinkle with about 2 Tbsp sliced almonds (more if you like). Repeat with next layer.
3. Top with final layer of cake. Frost and smooth the outside with a thin crumb coat. Chill for 20mins. 
4. Frost the top and sides of the cake and pipe dollops on top using an Ateco or Wilton 1M tip, top each with a Raffaello if desired.
5. Gently press shredded coconut into the sides of the cake. 

For more detail : http://bit.ly/2OmIKaI

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