Raffaello Cake Roll

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1 tsp Almond extract
  • 1 cup Flour
  • 2 cup Sugar

• Nuts & Seeds

  • 1/2 cups Almond pieces
  • 1/2 cups Coconut flakes

• Snacks

  • 1/2 cups Wafer pieces

• Dairy

  • 1 cup Butter, unsalted
  • 16 oz Cream cheese
  • 1 cup Heavy whipping cream

• Desserts

  • 1 Raffaello candy

Found on momsdish.com

Description

Ingredients

• 6 Eggs
• 1 cup Sugar
• 1 cup Flour
• 1 cup Unsalted Butter; room temperature
• 1 cup Sugar
• 16 ounces Cream Cheese; room temperature
• 1 teaspoon Almond Extract
• 1 cup Heavy Whipping Cream; very cold
• 1/2 cups Almond Pieces
• 1/2 cups Coconut Flakes
• 1/2 cups Wafer Pieces
•   Raffaello Candy; Optional for decoration

Directions

• Preheat oven to 350F. Beat eggs together with 1cup sugar, until it doubles in volume.
• By thirds, using spatula, fold flour into the egg mixture. Be careful not to over-mix the dough.
• Spread the dough into a lined baking sheet, 10" X 15" is a perfect size. Bake for 12 minutes.
• Remove the cake from the oven, place a kitchen towel over the cake. Roll up the shorter side, making it into a long roll. Let the roll cool to a room temperature. Remove towel and parchment paper.
• Prepare ingredients for the cream. Picture is missing heavy whipping cream, whoopsies.
• Whisk together butter with 1cup sugar, until it's completely smooth. Add almond extract to the mixture.
• Add in cream cheese, continue whisking until it's completely, perfectly creamy. In a separate dish, whip whipping cream until stiff peaks and it's all fluffy.
• Little by little, add whipping cream to the butter/cream cheese mixture, eventually combining it all together in one bowl.
• Spread cream on the inside of the sponge cake. Spread almonds, 1/2 coconut flakes and wafer pieces over the cream in the inside.
• Roll up the cake and tightly cover it with the remainder of the cream. Sprinkle coconut flakes over the cake roll and decorate with candy or as you wish.
• Keep it refrigerated until ready to serve.