Raffaello Biscuit Cake

15/11/2016
Topato
fromTopatoNovice358157255
"A unique, delicious white cake with rum, coconut and a ton of cream."
Preparation30 min.
Cooking30 min.
Тotal60 min.
Servings12
Cook
  • Views259
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  • Rating3 out of 5
  • cooked1

Ingredients

  • biscuits - 2 packets, biscuit
  • butter - 1 packet
  • sour cream - 1 2/3 cups (400 g)
  • yoghurt - 4/5 cup (200 g) + 1 cup
  • milk - 1 2/3 cups (400 ml)
  • cream - 1 packet, without boiling
  • white chocolate - 5.5 oz (150 g)
  • coconut flakes - 2/5 cup (100 g)
  • lemons - grated rind of 1
  • vanilla - 1 packet
  • rum - 2 - 3 tbsp
  • sugar pearls

Preparation

Beat the cream from the packet with 4/5 cup (200 ml) milk. Add 3 tbsp sour cream, 4/5 cup (200 g) yoghurt and part of the coconut flakes. Beat until you get a fluffy cream.

In a water bath, melt the butter and chocolate. Beat the rest of the sour cream until fluffy. Gradually add the butter, chocolate, vanilla and remaining coconut flakes. Stir until homogeneous.

Arrange a layer of biscuits, which you've dipped in milk, in a small cake form with an adjustable ring. Sprinkle with rum and grated lemon rind.

Smear with the 1st cream you prepared. Place a second layer of biscuits in the same way. Smear with the sour cream mixture (2nd cream).

Sprinkle the cake on all sides with coconut flakes.

Make small balls of biscuits, yoghurt and butter. Roll them in coconut flakes.

Arrange them on top of the cake. Decorate with sugar pearls.

Put the cake in the fridge before serving.find similar recipes here

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