This cake will be a hit on communions. The recipe was given by sister Anastazja

Raffaello fits perfectly into the atmosphere of the First Holy Communionalthough nothing stands in the way to serve them to Sunday afternoon coffee. The recipe cake comes out light, fluffy. Its delicate coconut taste and creamy consistency make it difficult to stop at one piece. He will definitely make a sensation on the communion table.

Sister Anastazja adds a glass of agent to Raffaello. On the other hand, we make a dough in a version without it and replace it with a few drops of almond aroma.

We divided the ingredients into this baking into three parts. We need to bake a sponge cake and prepare the cream. We also cannot skip the decoration. So what products do we need to make Raffaello?

Ingredients for sponge cake:

• 8 eggs;
• 4 tablespoons of oil;
• 2 tablespoons of cold water;
• 1 and 1/3 cup of sugar;
• 1 and 1/2 cup of cake flour;
• 1 and 1/2 teaspoon baking powder.

Cream ingredients:

• 500 ml of milk;
• 300 g of soft butter;
• 100 g coconut flakes;
• 100 g of almonds in petals;
• 2 cream pudding without sugar;
• 4 tablespoons of sugar;
• A few drops of almond aroma.

Decoration:

• 100 g coconut flakes;
• 1 tablespoon of sugar;
• 1 tablespoon of butter.

To make Raffaello, we prepare a sponge cake at the beginning: Proteins beat to a stiff foam, and at the end of mixing, we gradually add sugar to them. Then add 1 yolk and do not stop mixing. Then pour cold water and oil. Sift flour and baking powder into a separate bowl – pour these ingredients into the egg mass. Mix the whole with a spatula – a thick mass without lumps must be formed.

Pour the prepared mass into the mold lined with baking paper. Bake the sponge cake in an oven preheated to 180 degrees for about 35-40 minutes. After cooling, cut it horizontally into two parts.

We prepare the cream in the next step. For this purpose, pour 1/2 cup of milk and mix powdered puddings in it. The rest of the milk is boiled and when it starts to boil, add the pudding mass and cook the whole and mix for 2 minutes until thickening.

Then grind the butter to the down and gradually add the cooled pudding to it and a few drops of almond aroma. We divide the prepared cream in half. We add coconut flakes to one part and almonds to the other.

We put the coconut mass on the first biscuit top, which we level. We cover it with a second top and lubricate it evenly with almond cream.

At the top of Raffaello, we also prepare decoration: Melt the butter in a frying pan, pour in sugar and coconut flakes. Fry the whole on low heat until the coconut is brown. We cool the sprinkled and sprinkle with baking with it.