Composition / ingredients
Cooking method
1. First of all, prepare a sponge cake (preferably a day before assembling the cake):
- break the eggs into a deep bowl, add sugar and vanilla extract;
- whisk the mass to a strong fluffy consistency;
- sift the flour in parts and very carefully mix it into the whipped whites;
- preheat the oven to 180 degrees, send the future biscuit into it for half an hour (during baking, you can not open the door so that the biscuit does not settle);
- remove the biscuit from the mold only after it cools down.
2. Peel the almonds, for which we pour it with boiling water for 5 minutes. Then, draining the hot, pour cold water. After such manipulation, almonds are easier to clean. The prepared peeled almonds are dried in a hot frying pan (without oil) for a couple of minutes, stirring constantly. The nuts should brown a little during this time and become crispy.
3. In order to prepare the impregnation, you should mix milk with condensed milk.
4. Prepare the cream by whipping cream cheese (room temperature) with condensed milk until fluffy.
5. The most interesting and pleasant thing is collecting the cake:
- cut the biscuit into 3-4 cakes (using a long bread knife or using a thread);
- impregnate the cakes with prepared syrup;
- after impregnation, we lubricate each cake with cream and sprinkle with nuts, spread the cakes on top of each other;
- we send it to the refrigerator for impregnation.
6. To prepare the glaze, heat the cream in the microwave or on the stove, add the chocolate, after breaking it into pieces. We put the cream with chocolate in a water bath, and, stirring with a whisk, melt until the chocolate is completely dissolved. The mass should be homogeneous, smooth and shiny.
7. Whisk cream with powdered sugar in order to get a lush cream to decorate the surface of the cake.
8. Cover the well-cooled cake with white chocolate icing, sprinkle with coconut chips. We put the whipped cream in a pastry bag and put small meringues on the edge of the cake, on which we spread a candy "Raffaello".
We send the cake to the refrigerator for 5 hours and only after that we serve it on the table.
Surprise your loved ones, eat with pleasure!
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Almonds nuts - 609 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
- Coconut chips - 592 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Powdered sugar - 374 kcal/100g
- White chocolate - 554 kcal/100g
- Candy - 397 kcal/100g
- Vanilla Extract - 321 kcal/100g
