Ferrerro Raffaello Cake and an Anniversary

By ctozzi

The cake is light and moist with a hint of the coconut flavour and the sweetness of the white chocolate ganache balances well with the light cream frosting and the crunch from the toasted coconut and almonds and I hope you guys like it :) .

Ingredients

• cake:
• 100 gms butter room temp
• 1 cup caster sugar
• 2 eggs
• 1 and 1/2 cups all-purpose flour
• 1 and 3/4 tsp baking powder
• 1 tsp vanilla essence
• 1 tsp almond essence
• 1 cup light coconut milk or 3 tsp coconut milk powder dissolved in 1 cup water
• white chocolate ganache:
• 225 gms white chocolate
• 1 cup cream
• frosting:
• 1 cup liquid whipping cream
• 2 tbsp icing sugar
• topping:
• 3/4 cup toasted dessicated coconut
• 3/4 cup toasted almond flakes

Details

Adapted from yumanddelish.blogspot.ca

Preparation

Step 1

Cake:
Cream the butter and sugar till pale and fluffy .
Add the eggs and beat well.
Add the vanilla and almond essence
Mix the flour and the baking powder well and beat it into the mixture alternating between the coconut milk .
Grease and line two 9 inch sandwich tins and pour the batter in it .
Bake in a preheated 180 c (350 f) oven for about 15-20 min.

To make the ganache: Heat the cream and add in the chopped chocolate and stir it till you get a smooth mixture.

Whip the cream and sugar till stiff .

To assemble the cake: Add the white chocolate ganache on top of the cake and cover it with another layer of cake . Add a little more of the ganache on top of the cake and leave it to cool till the ganache is set .

Now frost the entire cake with the whipped cream and top it with the toasted coconut and almonds.

Chill and enjoy