싱크로율 99% 페레로 라파엘로 맛 케이크/Ferrero st. Raffaello cake. 99% similar.
#Raffaello#페레로로쉐#ferrerorocher#cake#케이크 만들기
**** 재료 추가 공지 ****
한 가지 말씀 드립니다. 몇 몇 분들이(외국분) 베이킹 파우더에 대해 질 문하셨습니다. ***
베이킹 파우더 없이는 좀 스티키 하다는 의견이 있었습니다.
저도 사실 이 케이크 테스트 할때, 베이킹 파우더를 넣기도 하고 안 넣고 만들기도 했었는데요.
제 경우 안 넣어도 맛있게 나옵니다. ^^;;
베이킹 파우더를 넣으면 좀더 부풀어서 한 5mm 정도 시트가 높게 나왔어요. 당연히 좀더 부드럽고
조금더 폭신합니다. 하지만 저는 안넣어도 되겠구나 했는데...
외국 분들은 다목적 밀가루를 많이 쓰시기 때문에 베파 없이는 분명 떡처럼 나옵니다. 사실 얼마전에 저도 국산 다목적 밀가루(중력분)로 케이크를 만들어 봤는데 식감이 떡 같아서 더이상 사용하지 않았었거든요. 그런데 외국은 박력분이 거의 없거나 무언지도 모르는 분들이 많더라구요. 그래서 번번히 댓글로 케이크플라워 (박력분) 만드는 방법을 설명한 적이 있습니다. 제가 이부분을 깜빡했었네요. 암튼 글로벌로 가는 조꽁드 채널임이 확실... ^^.
아무튼... 박력분을 쓰시더라도 머랭 다루기 좀 어려우신 분들은 베이킹 파우더 6g 추가 하셔도 좋습니다. 아니제가 영상에 기록하지 않았지만 추가하시면 좋겠습니다. ^^;; 안전빵으로요.. 한 치라도 찝찝하면 안되니까요. ㅋㅋ 사람마다 취향이 다르므로 .... 뒤늦게 알려드려 죄송하고, 피드백 감사합니다. ^^
안녕하세요 조꽁드 입니다.
라파엘로는 페레로 로쉐로 유명한 페레로사의 코코넛 맛 화이트 초콜릿 입니다. 아시죠?
저는 로쉐도 좋아하지만 라파엘로를 더 좋아해서 자주 먹고 싶은데 이것은 이상하게 많이 안팔아요
인터넷 구매를 하려고 해도 대부분 직구로사야 했고요. 그래서 벼르다가 이번에 케이크로 만들었습니다. 우앙~~!!
이 레시피는 라파엘로맛에 매우 흡사하게 만들어졌어요. 초콜릿에 비해 덜 달다일 뿐 거의 비슷해요 ㅋㅋㅋ
넘넘 맛있어서 진짜 꼭 추천드리고 싶어요.
영상 중간에 섞은 가루들은 처음에 절반 그리고 첫 머랭 넣은 후 나머지 반 이렇게
두번에 나누어 넣는거에요. 중간 자막이 빠졌어요 ^^;;
연유와 화이트 초콜릿을 녹여 만든 버터 크림은 가볍고 부드럽고 우아한 맛이에요.
만드는 방법도 정말 간단해요. 여러분중 누군가 만들어 보신다면 제 말씀을 이해 하실 거에요. 강강추 합니다.
지난 영상에서 초콜릿 볼을 만들어봤었는데요. 이번에 만든 라파엘로 케이크 장식용으로 사용했어요.
초콜릿 볼 영상은 여기로.
또, 항상 저의 영상을 시청해 주시고 칭찬과 비평을 주신 여러분께 너무너무 감사드립니다.
칭찬에 기분이 날아 오르다가도 비판에 무너지는게 유튜버의 숙명인가 봅니다.
하지만 여러분의 지적?은 영상을 발전 시키는데 아주 도움이 됩니다. 그 또한 감사히 생각 하고 있습니다.
레시피가 너무 손이 많이 간다. 제발 음악을 빼라는 말씀들이 아주 많았습니다. ㅜㅜ 해외 분들까지.. ㅋㅋㅋ
레시피는 제가 너무 맛을 추구 하다 보니 디테일이 심한 경우도 있었지요. 말씀을 듣고 보니 대중에게 보이는 것은 심플 해야 할 필요도 있다는 생각이 들었어요.
그래서 재빨리 수용했어요…ㅋㅋㅋ 착한 조꽁드.
한 때, ASMR을 꿈꾸며 오디오에 신경을 쓴적도 있지만 듣기에 영… 별로라..때려치웠었죠.
제가 마이크가 좋지 않고 주변 소음이 늘 함께 하는지라.. 음악으로 커버 하려고 했는데 아마도 여러분께서 거슬리셨나봅니다.
요즘엔 레시피에 치중하다보니 … 오디오를 등한시 했네요.
그래서 이번엔 음악없이 올려 봅니다. 감히 ASMR 이라고 쓸수는 없고.. 그래서 No Music 정도로 할게요. ㅎㅎㅎ
이 번에 들어 보시고 조꽁드가 NO Music 도 때려 치워야 할지.. 어떨지.. 솔직하게 말씀해 주시면 감사하겠습니다. ^^
재료
★코코넛 케이크 시트 (지름 15cm 라운드 팬 2개 분)
아몬드가루 90g
코코넛가루 90g (고운것)
박력분 90g
베이킹파우더 6g ( 추가됨 : 이유는 상단에 적었습니다.)
버터 180g
슈가파우더 100g
달걀 노른자 4개
우유 55g
달걀 흰자 110g
설탕 55g
★ 연유시럽 (재료가 끓어 오르면 불을 끄고 식혀서 사용)
연유 50g
우유 50g
★ 화이트초콜릿 버터크림
버터 200g
연유 160
녹인 화이트초콜릿 50 (깔리바우트)
★데코레이션
건조 코코넛 슬라이스 (푸드프로세서에서 세 네 번 촙핑함)
페레로 라파엘로 초콜릿 7개
초콜릿 볼 7개 ( “넘나 예쁜 초콜릿 볼…” 영상은 여기로. )
★BGM
Fantasy Piano - 김태현
Music Playlist by
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Hi! I am Joconde.
Raffaello is a Coconut flavored white chocolate from Ferrero Company, Famous for its Ferrero Rocher as you know.
This recipe is made very much like the Raffaello flavor. It is not different with Raffaello but less sweet.
It's so delicious. I really recommend it.
Buttercream made of condensed milk and white chocolate has a light, smooth and elegant taste.
The recipe is really simple. If any of you make it, you will understand what I am saying. Strongly recommended.
I made a chocolate ball in my latest video. This time I used them to decorate my Raffaello cake.
Click here for the chocolate ball video.
Ingredients
* I didn't mention it on video, but someone says this cake sheet is sticky without baking powder. I would say that if you use all-purpose flour, you may need baking powder. In my case, the cake was good without the baking powder. But someone has disputed, so I'll say it more clearly. Now, I notify you to add the baking powder for more spongy texture.
★Coconut Cake (15cm(⌀) 2 round pans)
90g Almond flour
90g Coconut Flour (Fine flour)
90g Cake flour
6g baking powder
180g butter
100g Icing sugar
4 egg yolks
55g milk
110g Egg White
55g sugar
★ condensed milk syrup
50g condensed milk (sweetened)
50g milk
★ White Chocolate Butter Cream
200g soft butter
160g Condensed milk (sweetened)
50g Melted White Chocolate (Callebaut)
★ Decoration
Shredded dry coconut (I chopped it three or four times in a food processor)
7 Ferrero Raffaello Chocolates
7 Chocolate Balls (“Chocolate Balls” )
★BGM
Fantasy Piano-Kim Tae Hyun
Music Playlist by
How to Make The Most Amazing Coconut Cake| The Stay At Home Chef
This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake that will wow everyone in the room!
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✅Ingredients
CAKE:
• 1/2 cup salted butter, softened
• 1/2 cup vegetable oil
• 1½ cups sugar
• 2 teaspoons coconut extract
• 6 large egg whites, room temperature
• 1½ cups coconut milk
• 1/4 cup sour cream
• 3½ cups cake flour
• 4 teaspoons of baking powder
• 1/2 teaspoon salt
FROSTING:
• 16 ounces cream cheese, softened
• 1 cup salted butter, softened
• 1 teaspoon coconut extract
• 3 cups powdered sugar
• 3 cups coconut flakes
✅Instructions
02:05 - How to make coconut cream cheese frosting
1️⃣ Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
2️⃣ 00:16 - In a large mixing bowl, use a hand mixer to cream the butter, oil, and sugar together until smooth. Beat in coconut extract and egg whites 2 minutes until fluffy. Beat in coconut milk and sour cream until just combined.
3️⃣ 01:15 - Mix in cake flour, baking powder, and salt until just combined.
4️⃣ 01:33 - Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
5️⃣ 02:05 - Make the frosting by using a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in coconut extract and mix until combined, about 10 seconds.
6️⃣ 02:29 - Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions.
7️⃣ 02:40 - Frost and layer cake with frosting and use coconut flakes to coat.
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How to Cook a Thick Cut Pork Chop:
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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Tom Cruise Cake! White Chocolate Coconut Bundt Cake. So Deliciously Decadent. Copycat Recipe.
A-listers like Tom Hanks agree! This cake is rich and decadent in all the right ways. Think a moist pound cake flavored with coconut and butter, topped with luscious cream cheese frosting and toasted coconut. It just might literally “take your breath away” as it takes you to the “danger zone” of deliciousness. You may “feel the need” for this cake. ☺️
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Here's the recipe from “Plain Chicken” with a few modifications and add-ons:
Ingredients:
Cake
3 cups all-purpose flour (360 grams)
1 (3.4-oz) package instant coconut cream pudding (or vanilla instant pudding)
½ tsp salt
¼ tsp baking soda
1½ cups butter, room temperature (3 sticks)
2¾ cup sugar (550 grams)
6 large eggs
2 tsp vanilla extract
1 Tbsp coconut extract (use 2 tbsp if using vanilla instant pudding)
1 (8-oz) container sour cream
1 (4-oz) white chocolate bar or chocolate chips, finely chopped
Cream Cheese Frosting
1/2 cup butter softened
1 (8-oz) package cream cheese
2 tsp vanilla extract
4 cups powdered sugar (452 grams)
1 (7-oz) package shredded coconut, toasted
Instructions:
Cake
1. Preheat oven to 325ºF. Butter and flour a 15-cup Bundt pan. Set aside. You can use a spray like Baker’s Joy instead, as well.
2. Sift or whisk together the flour, salt, and baking soda. Set aside.
3. Cream together butter, sugar, vanilla, and coconut extract. Beat for 2 to 3 minutes, or until light and pale yellow in color.
4. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.
5. Add pudding mix to the batter and mix.
6. Reduce the speed of the mixer and add the dry ingredient, alternating with the sour cream. Dry first, then the sour cream. End with the dry ingredients. Mix until fully combined.
7. Stir by hand or gently mix in the finely chopped white chocolate.
8. Spoon batter into prepared pan and place in the oven.
9. Bake for 1 hour and 30 minutes to 1 hour and 40 minutes. Place aluminum foil on top if it begins to brown. Do the toothpick test in the center. The cake is done when it comes out clean. until a toothpick inserted into the center comes back clean.
10. Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely. When it gets to room temperature, you can put it in the refrigerator to get cold before icing, if desired.
Toasting the coconut
1. Heat oven to 350 degrees.
2. Spread the coconut on a cookie sheet and add to oven.
3. Mix every 1-2 minutes so the coconut can evenly brown. A total time of 7-10 minutes in the oven is all you need.
4. Let rest to get back to room temperature.
Cream Cheese Frosting
1. In a large bowl, beat together cream cheese, butter, powdered sugar, and vanilla extract with a hand mixer or stand mixer until light and fluffy.
2. Spread frosting over the cake to make a crumb layer. Don’t worry if it doesn't look perfect. It’s not supposed to just yet.
3. Spread the final layer of frosting over the cake. You will cover this with the toasted coconut, so, again, it’s okay if it doesn’t look perfect.
4. Press the toasted coconut on top of the frosting with your hand.
Enjoy!
White Chocolate Coconut Cake
This White Chocolate Coconut Bundt Cake is a Favorite of Tom Cruise
This Bundt cake is so good, we've heard that Tom Cruise gifts it to his A-list friends every Christmas. It's a moist white chocolate flavor with shredded coconut flakes.
Since it is apparently irresistible enough to make celebrities stray from their strict diets, Courtney Rich took her cake-making magic to it. The unbiased tasting panel claims Courtney's is better than the original!
Find more recipes and ideas from Courtney online at @cakebycourtney and cakebycourtney.com.
Find the full recipe here: