Granny's Boozy Raffaello Cake

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tbsp Cornstarch
  • 4 tbsp Flour
  • 1 pinch Salt
  • 3 tbsp Sugar
  • 1 tsp Vanilla extract
  • 250 g White chocolate

• Nuts & Seeds

  • 140 g Coconut, unsweetened
  • 100 g Coconut, sweetened

• Bread & Baked Goods

  • 50 g Cake crumbs, fresh

• Drinks

  • 50 ml Orange juice

• Dairy

  • 700 ml Whipping cream

• Desserts

  • 2 Pck cream stabilizer /whip it

• Beer, Wine & Liquor

  • 5 tbsp Amaretto or rum

• Other

  • 180 ml Advocaat
  • soaking liquid

Found on cinnamonandcoriander.com

Description

Directions

• Preheat the oven to 180 Celsius and prepare a 9 inch springform pan.
• Separate eggs and whisk whites with salt and sugar until stiff. Stir in vanilla and egg yolks. Mix flour. cornstarch and baking powder in a bowl and sift on the egg mixture. With a rubber spatula, carefully fold dry into wet ingredients without deflating the dough. Pour into the springform pan and bake for about 45 minutes. Take sponge out of the mold and let cool on a cooling rack. Cut in 3 equal layers and crumble one layer up into fine crumbs. You should have about 50 g of cake crumbs.
• Heat the cream until hot but not boiling and pour over the chopped chocolate. Stir to dissolve chocolate and let cool. Whip leftover cream with stabilizer. When cream starts to form peaks add the chocolate cream bit by bit and whip until stiff. Fold in cake crumbs, coconut and advocaat.
• Mix all the ingredients for the soaking liquid. Take your bottom layer and put a metal cake ring around it. Brush with 1/2 of the soaking liquid using a silikon brush and spread 1/2 of the cake filling on top. Put the second sponge onto filling and soak again. Spread leftover cream on top of the second layer and put the cake in the fridge over night or for 4 to 6 hours.
• Before you serve it, toast the 100 g of sweetened coconut and let cool. Remove metal cake ring from the cake. Whip 100 g of whipping cream and decorate the outside of the cake using a piping bag with the big hole-tip.
• Sprinkle toasted coconut on top of the cake and serve or cool until serving.