Tort "raffaello"
From awrelie 12 years agoIngredients
Sponge-cake
- 5 large eggs shopping list
- 230g white sugar shopping list
- few drops of vanilla essence shopping list
- 65g oil shopping list
- 230g all-purpose flour shopping list
- 20g baking powder shopping list
frosting
- 385g sweetened-condensed milk [room temperature] shopping list
- 180g unsalted butter [82%, room temperature] shopping list
- 450g whipping cream [36%] shopping list
- 2 packets whipping cream thickener [I use Dr. Oatker] shopping list
- 50g dried, shredded coconut shopping list
water for layers
- 100g water shopping list
- 1 lemon juice shopping list
- 2-3 tsp white sugar shopping list
Decorating
- dried, shredded coconut shopping list
- peeled almonds shopping list
How to make it
Sponge-cake
- Whisk eggs with sugar and vanilla until it becomes fluffy. ~5minutes
- While whisking, slowly pour in the oil, whisk for 1 minute.
- Add flour mixed with baking powder and mix slowly from buttom to the top.
- Pour the dough into 23cm [9.1in] diameter round baking tray and bake in a preheated oven [190C - 374F ] for ~35minutes.
- Let it cool and divide into 3-4 layers.
Frosting
- Whip whipping cream a little then add the thickener and whip until it is done. Put in a fridge.
- Whisk butter and sweetened-condensed milk together, add dried, shredded coconut and mix well.
- Put in a fridge for 30 minutes.
- Then mix both masses together.
Water
- Mix all ingredients together.
Finishing
- Prepare a serving plate and put one piece of sponge-cake.
- Water it well with sour water you prepared.
- Spread a little less than 1/3 or 1/4 [depends on how many layers you prepared] of frosting, then add another layer of sponge-cake and repeat the action until it is done.
- Apply the remaining frosting all over the cake.
- Sprinkle well with dried, shredded coconut and decorate with peeled almonds.
- Put it in a fridge for several hours.
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