Almond Coconut Cake (Raffaello cake) Recipe
Delicate and elegant Almond Coconut Cake (Raffaello Cake)- made with an almond sponge cake, a white chocolate, mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, chocolate curls and shredded coconut.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Almond Sponge Cake
6 large eggs, room temperature
Pinch of salt
1 cup (200g) sugar
1 cup (100g) ground almonds
1 cup (125g) all-purpose flour
1 tsp (5g) almond extract
White Chocolate Coconut Frosting
7 oz (200g) white chocolate
3 tbsp (45g) canned coconut milk
9 oz (250g) Mascarpone cheese, room temperature
2 cups (500g) whipping cream, 35%fat, chilled
1/4 cup (30g) powdered sugar
1/2 cup (40g) unsweetened shredded coconut
1 tsp (5g) coconut extract
Assembling and decorating
1 cup (240g) canned coconut milk
unsweetened shredded coconut
Chopped almonds, optional
Raffaello truffles, optional
White chocolate curls, optional
1. Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23cm) pan with parchment paper.
2. Separate egg whites from yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and continue whipping until stiff peaks form.
3. In a small bowl mix egg yolks with almond extract and fold them into the whipped whites.
4. Gradually add ground almonds and flour and carefully incorporate into the batter.
5. Pour the batter into the prepared pan.
6. Bake for 40-45 minutes until lightly golden.
7. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
8. Meanwhile prepare the frosting. Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.
9. In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.
10. In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.
11. Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.
12. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate.
13. Spread ⅓ cup coconut milk over the cake layer. Spread evenly with a bit less than a third of frosting. Repeat with the second layer of cake. Add the third layer of cake and spread with the last ⅓ cup of coconut milk. Spread the remaining frosting on top and sides of the cake.
14. Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve.
15. Decorate as desired, I’ve used Raffaello truffles, white chocolate curls and chopped almonds.
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Martha Stewart Makes Frangipane 4 Ways | Martha Bakes S6E5 Frangipane
Frangipane, a sweet nut cream, is a common component of many well-loved baked goods. In this lesson, discover how Martha incorporates frangipane, made with a variety of nuts, into four remarkable recipes: the beloved French pastry known as Bostock, a classic English bakewell tart, and an apricot tart made with a hazelnut frangipane. Plus, a pecan-frangipane coffee cake that is sure to become a family favorite.
#Frangipane #BakedGoods #Baking #Recipes
0:00 Introduction
0:04 How to make Bostock
5:38 How to make Bakewell Tarts
10:52 Martha Stewart's Apricot Tart Recipe
16:48 Pecan Frangipane Coffee Cake
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired as Martha Bakes Season 6 Episode 5.
Full Recipes:
Bakewell Tart -
Apricot Hazelnut Frangipane Tart -
Pecan Frangipane Coffee Cake -
Thank you for watching Martha Bakes! Come back every Friday at 10AM EST as we present full and segmented original episodes from all 11 seasons of Martha Bakes, originally aired on PBS.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Frangipane 4 Ways | Martha Bakes S6E5 Frangipane
Chocolate almond cake recipe
Very easy FLourless Chocolate Almond coffee cake recipe
Ingredients | Ingrediente
Chocolate coffee chantily cream | Crema de cafea și ciocolată
250g whipping cream | Frișcă
70g dark chocolate | Ciocolată neagră
3g coffee powder | nes
Marzipan sponge | Blat de marzipan
500g marzipan | marțipan
5 eggs | oua
135g unsalted butter | unt nesărat
extra chocolate for garnish | extra ciocolată pentru decor
Check out my amazon page you gonna find all the tools used in my videos + some of the ingredients
Ustensile folosite in videoclipurile + Ingrediente
Lissy's Easy Marzipan Cake
Ok, I know this is blowing my own trumpet but I honestly think THIS IS THE BEST MARZIPAN CAKE YOU WILL EVER MAKE! Seriously, I have tried so many on the internet and none worked well enough, so I did my own. This is my personal recipe and so easy to make, if you make this you'll have a professional flavour, with a fluffy light texture, just by following my quick and easy instructions.
Link to the trifle I mentioned in the video is here:
Instructions:
70g Marzipan (chill this in the fridge and grate it before use, it makes life SO much easier!)
20g Ground Almonds
170g Caster Sugar
3 Eggs
1/4 tsp (2g) Baking Powder
1tbps (14ml) Sunflower/Vegetable Oil
180g Vitalite (or butter if prefer)
180g Self Raising Flour
1tsp almond extract
Topping:
A Bar (or A Bar and half - whatever amount you prefer) of Chocolate (I used milk but you can use plain if you prefer)
1 tsp (5ml) Almond Extract
1/2 Tbsp (7ml) Vegetable/Sunflower Oil
A few cubes of white chocolate for grating
2lb loaf tin: (*
Loaf tin liner, or use baking parchment: (*
Spatula: (*
Instructions:
1. Put oven 180C (160C Fan) Grate the chilled marzipan in to a bowl. If the marzipan is at room temperature just rip it in to small pieces and blend it with some of the margarine (not much, maybe a dessert spoon amount) and some of the sugar. Blend it until it resembles a small breadcrumb like texture.
2. Add the rest of the sugar and mix well.
3. Add the rest of the margarine, the flour, the ground almonds, the baking powder and mix well. The mixture should resemble a sort of cookie dough texture.
4. Add the almond extract to the egg and add a third of the egg to mix the dough and loosen it up.
5. Add the next third of egg and mix well.
6. Add the last of the egg and mix well and then put in to a lined loaf tin.
7. Bake for 25 to 45 minutes, depending on your oven. Carefully check it to make sure it's not browning too much.
8. The cake is ready when a toothpick/skewer comes out clean and hot.
9. Let the cake cool.
10. Melt the broken chocolate with the almond extract and oil slowly in bursts of 20 seconds in the microwave, or in a heatproof bowl over a pan of hot water - do not let the water touch the base of the bowl, it is supposed to melt from the steam collecting under the bowl on the hob.
11. Top your cake with the melted chocolate and rate the few cubes of white chocolate over the top.
12. Leave to set (if you can) and enjoy!
Chapters:
0:00 Intro
0:10 Intro to the recipe
0:42 Start of recipe
09:25 Putting the batter in the tin
10:41 Intro to cake covering
12:48 Covering the cake
15.58 Finished Cake and other ideas
17:16 Finished cake sliced
(*Affiliate links)
Cherry Almond Snack Cake with Marzipan Crumb Recipe
A “snack cake is, as you might expect, a cake for snacking. It consists of one layer and is, more often than not, baked in an 8×8-inch square pan. Snack cakes are perfect after school cakes, or teatime cakes. They are wonderful in the morning — for breakfast or brunch — or when you need a pick-me-up with a cup of coffee around 11 a.m. And I’m partial to a slice in the evening when I am staying up way too late binge watching Netflix (buy maybe that's just me).
Snack cakes are also hassle-free cakes — cakes that call for ingredients already in your pantry (or for those found easily at the nearest store) and that come together quickly in your kitchen. And this particular snack cake is a “one-bowl” cake, which means you only need to dirty one mixing bowl (in this case the bowl of your stand mixer) to make it. I love one-bowl baking, almost as much as I love snack cakes, as I am a sucker for recipes with streamlined instructions that do not require that you pull out every bowl, plate and ramekin when assembling. One-bowl cakes are always easy to make and when you turn back to your kitchen sink after placing said cake in the oven there is just one dirty bowl waiting for you.
Get the recipe here:
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#JessieSheehanBakes #OneBowlBaking #SnackCake
Vanilla Butter Cake with Marzipan Butter Cream
Full recipe on mynameisyeh.com