Raffaelo Torte

by Lori Neff
(USA)

One of my family's favorites!
1 biscuit layer made with:

• 6 eggs, separated
  
• 2 tbsp warm water
  
• 200 g sugar
  
• 75 g flour
  
• 75 g cornstarch
  
• lemon rind
  

Beat egg yolks with the warm water and ⅔ of the sugar until thick and foamy. Add lemon rind.

Beat egg whites with the rest of the sugar until stiff, glossy peaks form. Spoon over beaten egg yolks.

Add the sifted flour and cornstarch, and carefully lift and fold under until everything has been incorporated.

Put batter into a 9-inch springform pan with the bottom lined with parchment paper and the sides left ungreased.

Bake at 350°F (180°C) for approximately 35–45 minutes, until an inserted wooden skewer comes out clean. Let cool completely.

This biskuit recipe is used for many tortes. Some call for one layer - just half this recipe.

Cake can be used as is after it has cooled, or slice in half horizontally for two uses, depending on how thick of a cake you want to make.

Filling (topping):

• 500 g cream cheese, softened
  
• 500 ml whipping cream
  
• 2 envelopes unflavored gelatin (7 g each; 14 g total)
  
• 200 g sugar
  
• 200 g (or more) coconut flakes
  
• 180 ml unsweetened canned coconut milk, divided
  
• Raffaelos for garnish
  

Sprinkle gelatin over 120 mL cold coconut milk. Let stand for 5–10 minutes, then warm gently, stirring until dissolved. Do not boil. Let cool until lukewarm but still liquid.

Whip cream.

Mix cream cheese with the remaining 60 mL coconut milk and sugar until smooth. Stir a few spoonfuls of this mixture into the dissolved gelatin, then slowly mix it back into the cream cheese mixture. Carefully fold in whipped cream and coconut flakes.

Place baked and cooled sponge cake inside a cake ring or the springform ring. Spread filling evenly on cake, refrigerate overnight, and remove ring.

Decorate with Raffaellos (1 ball per slice) and coconut flakes (looks like snow on the cake).