Biscuit Cake with Raffaello Cream

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Biscuit Cake with Raffaello Cream
Image: Mariana Petrova Ivanova
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18/06/2018
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Preparation30 min.
Cook30 min.
Тotal60 min.
Servings8
"Whenever you want to say `I love you` in a tasty way..."

Ingredients

  • layers
  • biscuits - 10.5 oz (300 g) with butter
  • liqueur - 1 - 2 drops
  • milk - for dipping the biscuits
  • cream mixture
  • butter - 1/2 cup (125 g)
  • cream - 4/5 cup (200 ml)
  • white chocolate - 7 oz (200 g)
  • sour cream - 1 2/3 cups (400 g)
  • lemon rinds - the rind of 1/2 lemon
  • vanilla - 1
  • coconut flakes - 2/5 cup (100 g)
  • for the decoration
  • bonbons - 7, Raffaello
  • whipped cream
  • coconut flakes - for sprinkling
measures

How to cook

First, make the cream mixture. Start by melting the butter in a water bath. Then leave it to cool. Next, melt the white chocolate in a water bath and leave to cool, like the butter.

Next, mix the butter and white chocolate and add the sour cream slowly to this mixture. Stir well. Add the vanillas, coconut flakes and grated lemon rind. Now beat the cream to snow, add it as well. Beat by hand, do not use a mixer.

Dip the biscuits in the milk, then in the liqueur. Smear the platter in which you'll be arranging the cake with a little cream, then arrange a layer of soaked biscuits. Put another layer of cream, biscuits dipped in milk and liqueur again. Finish off with cream. Leave cake for 12 hours in the fridge.

Once you take the cake out, decorate it with whipped cream and Raffaello bonbons. Sprinkle with coconut flakes.

Enjoy!

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