Ciasto Raffaello

Ingredients · 8 servings

• 1Sponge, baked
• 450 mlMilk, divided
• 110 gSugar
• 45 gFlour, sifted
• 2Egg, beaten
• 160 gButter, softened
• 1 tspVanilla extract
• 180 gWhite chocolate cream, softened
• 100 gCoconut, desiccated
• 40 gAlmond, chopped
• 1 gSalt

Equipment

stovetop, refrigerator, tray, saucepan, whisk, mixing bowl, spatula, knife, board, shallow bowl, serving plate

Instructions

1. 1
   Mise en place

   Gather measured ingredients and set out a tray, saucepan, whisk, mixing bowl, spatula, knife, and board before you start. · 5 min

   What to look for: All ingredients are measured and tools are within reach

2. 2
   Heat milk

   Heat 350 g milk with sugar and salt until steaming, then lower the heat before the milk reaches a hard boil. · 4 min

   What to look for: Milk steams lightly and sugar is dissolved

3. 3
   Whisk custard base

   Whisk flour, egg, vanilla extract, and 100 g cold milk in a bowl until no dry pockets remain and the mixture looks smooth. · 3 min

   What to look for: Custard base is pale and lump free

4. 4
   Cook custard

   Pour the custard base into the hot milk while whisking, then cook until thick enough to leave clear whisk trails. · 5 min

   What to look for: Custard is thick, glossy, and smooth

5. 5
   Cool custard

   Spread custard in a shallow bowl, cover the surface, and cool until it feels room temperature to the touch. · 25 min

   What to look for: Custard is set and no steam remains

6. 6
   Beat cream

   Beat softened butter until pale, then add white chocolate cream and spoon in cooled custard until smooth and glossy. · 6 min

   What to look for: Cream is fluffy, pale, and evenly blended

7. 7
   Layer cake

   Set 1 sponge layer in the tray, spread half the cream, add the second layer, spread remaining cream, and cover with coconut and almond. · 10 min

   What to look for: Top is evenly white with coconut and almond

8. 8
   Chill cake

   Chill the cake until the cream firms and the sponge absorbs some moisture, giving clean slices after resting. · 2 h

   What to look for: Cream is set and the cake cuts cleanly

9. 9
   Serve slices

   Cut the chilled cake into 8 portions and serve cold so the coconut aroma and creamy texture stay bright. · 2 min

   What to look for: Slices hold their shape on the plate