रास्पबेरी के साथ रफाएलो केक

How to prepare the countertop: Start by separating the egg whites from the yolks, making sure that no yolks remain in the whites to get a perfect meringue. Beat the egg whites until stiff, using a mixer on high speed. Gradually add in the granulated sugar and vanilla sugar, continuing to mix until the mixture becomes a glossy, stable meringue. Now it's time to add the yolks, which have been previously mixed with water, taking care to incorporate them gently without losing any air from the whites. Next, add the sifted flour together with the baking powder and coconut, mixing gently with a spatula until smooth. Pour the mixture into a removable baking tin lined with baking paper, making sure to level the surface. Place the tin in the preheated oven on a low heat and leave for about 30-40 minutes, or until the pastry has passed the toothpick test. Once baked, remove from the oven and cool completely on a wire rack.

How to prepare the chocolate cream: For the chocolate cream, prepare a saucepan by bringing the liquid whipping cream to the boiling point, then add the chocolate broken into small pieces. This can be melted either over direct heat or in a bain-marin, taking care to stir continuously to avoid burning the chocolate. Once the chocolate is completely melted and the mixture is smooth, remove from the heat and allow to cool slightly. Then use a mixer to whip the cream until fluffy and airy.

How to make raspberry cream: Place the fresh raspberries in a saucepan over the heat with the sugar. Stir constantly, allowing the raspberries to simmer for about 15 minutes, until they turn into a delicious puree. Once cooked, leave to cool. In the meantime, prepare the gelatine according to the instructions on the packet by melting it over a bain-marin until it forms a light foam on top. Stir the gelatine into the raspberry puree, making sure the mixture is still warm.

How to make the syrup: Put the milk in a saucepan with the sugar, vanilla and coconut and bring to the boiling point. Once boiling, it is essential to strain the mixture through a cheesecloth, keeping only the syrup, as the coconut will no longer be used in the recipe.

Cake assembly: Cut the cooled cake into three equal parts. Place the first part on a platter and secure a cake ring around it. Generously drizzle the resulting syrup over the cake, then add half of the raspberry cream, followed immediately by half of the chocolate cream. Repeat the process with the second part of the cake, which is also dipped in the syrup, followed by the rest of the raspberry cream and the chocolate cream. Place the last part of the pastry on top and fold it in. Refrigerate the cake for at least two hours, then coat in whipped cream and sprinkle with coconut. As a final garnish, Raffaello candies can be added on top, giving the cake a sophisticated look and an unmistakable touch of flavor. The cake is now ready to enjoy, ideal for any special occasion!