Probably, there is no such person who would refuse Rafaellok. A similar taste can be embodied in a cake. Very simple and tasty at the same time.
It is necessary
- For biscuit:
- - 4 eggs,
- - 150 grams of sugar
- - 100 grams of flour,
- - 20 grams of butter.
- For the cream:
- - 500 grams of cream cheese,
- - 250 ml heavy cream,
- - 250 grams of condensed milk,
- - 70 grams of coconut flakes,
- - 100 grams of almonds.
- For impregnation:
- - 100 ml of sugar syrup.
Instructions
Step 1
For a biscuit.
Divide 4 eggs into white and yolk.
Step 2
Pour the protein into a large container. Add a pinch of salt to the whites, then whisk. You should have a soft, fluffy head. When whipping, add 150 grams of sugar to the whites (add in portions), beat until a persistent foam forms. Add the yolks one at a time to the whipped protein mass. Whisk until smooth.
Step 3
Sift 100 grams of flour several times, then add to the dough and mix gently. The resulting dough should be smooth. You can add half a teaspoon of baking powder if desired.
Step 4
Melt the butter for the dough, cool slightly and add along the side of the bowl into the dough, then stir gently to distribute it evenly.
Step 5
Cover the mold with a size of 22 cm in diameter (slightly smaller) with baking paper (do not smear the sides). Place the dough in a mold so that a small indentation forms.
Step 6
Preheat the oven to 180 degrees. Bake for 40-45 minutes. You can check the readiness of the cake with a wooden sponge.
Step 7
Allow the finished cake to cool down. If you cook in the evening, then leave the biscuit until morning, let it lie down and cool.
Step 8
For cream and sugar syrup. You can cook sugar syrup according to your recipe. You can add liqueur to the syrup for flavor. Fry the almonds until lightly golden in a dry frying pan (it is better to remove the skin from the almonds).
Step 9
In a bowl, beat the chilled cream (desired 33 percent fat) until firm.
Step 10
In a separate bowl, combine condensed milk with cream cheese. Whisk until fluffy. Gently stir in the cream into the resulting mass. Set aside one-third of the cream in the refrigerator, this is the portion you will need to coat the cake. Add the coconut and chopped almonds to the rest of the cream.
Step 11
Cut the biscuit into three cakes. Soak each cake with syrup. Put the cake on a dish, brush with cream, repeat layers. Then press down on the cakes.
Step 12
Collect excess cream from the cake with a spoon or spatula. Form balls of excess cream and roll in coconut for decoration.
Brush the whole cake with the remaining cream and sprinkle with shavings.
Put some of the cream in a pastry bag and make an ornament to your liking. Garnish with hazelnuts or almonds if desired. Leave the cake in the refrigerator for 4 hours, then serve.
