Sabtu, 07 Juli 2018

White Chocolate Almond Coconut Cake

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Almond coconut cake is delicious blend of almond, coconut, white chocolate and lemon flavors. It has almond sponge, white chocolate- coconut filling with just a hint of lemon taste, and it’s decorated with Raffaello candies and desiccated coconut.

Ingredients:

For almond sponge:

  • 7 large egg whites
  • 1 and 3/4 cups ( 225 g) powdered sugar
  • 1/2 cup + 1 tablespoon (125 g) unsalted butter
  • 3.5 oz (100g) toasted almonds-ground
  • 1 cup (100g) sifted cake flour
  • A pinch of salt

Filling:

  • 14 oz. (390 g) white chocolate-chopped
  • 1 and 1/3 cups Greek yogurt
  • 1/2 cup heavy cream
  • 1 cup coconut milk
  • 1 tablespoon gelatin dissolved in 3 tablespoon cool water
  • 2 tablespoon freshly squeezed lemon juice

For decoration:

  • 1/3 cup heavy cream
  • 2 teaspoon powdered sugar(or more to taste)
  • 1 teaspoon vanilla
  • 8-10 Raffaello pralines
  • Shredded/Grated coconut (approximately 1 cup)


The cake should be made a day ahead because it has to chill overnight in the fridge before you will be able to assemble it completely!!!

Instructions:


  1. To make the almond sponge:
  2. Preheat the oven to 350 F and line two baking trays with parchment paper, set aside.
  3. In a small saucepan heat the butter until lightly browned, then let it cool completely.
  4. Get full recipe==>>omgchocolatedesserts.com