Description
Luftiger Biskuit trifft auf samtige Kokos-Raffaello-Creme, veredelt mit weißer Schokolade und saftigen Pfirsichen. Die Torte besticht durch zarte Süße, cremige Fülle und ein exotisch-elegantes Aussehen.
Ingredients
Scale
- 7 eggs, separated
- 210 g flour
- 210 g sugar
- 80 g desiccated coconut, toasted
- 230 g Raffaello confections
- 100 g white chocolate
- 600 g heavy cream
- 1 packet vanilla sugar
- 1 large can peaches (465 g drained weight)
- 20 g desiccated coconut, toasted (for garnish)
- some brittle or sliced almonds (for garnish)
- 100 g heavy cream (for garnish)
- 8 Raffaello confections (for garnish)
- some peaches, sliced (for garnish)
Instructions
- Preheat your oven to 150°C with fan (convection) setting. Prepare a 30 cm (12-inch) springform pan by lining the bottom with parchment paper and lightly greasing the sides.
- Separate the eggs, placing the whites in a large, clean mixing bowl. Beat the egg whites with an electric mixer until stiff peaks form. Gradually add the sugar while continuing to beat until the mixture is glossy and thick.
- Add the egg yolks one at a time to the egg white mixture, beating well after each addition to fully incorporate them.
- Sift the flour over the egg mixture and gently fold it in with a spatula until no streaks remain, being careful not to deflate the batter.
- Pour the batter into the prepared springform pan and smooth the surface. Place the pan in the cold oven and bake at 150°C with fan (convection) for about 45 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden and springy to the touch.
- Remove the cake from the oven and let it cool completely in the pan. Once cooled, release the springform and carefully slice the cake horizontally into two even layers using a long serrated knife.
- While the cake is cooling, prepare the filling. Toast the 80 g of desiccated coconut in a dry pan over medium heat, stirring frequently, until golden and fragrant. Allow it to cool completely.
- Drain the peaches thoroughly and slice them into thin wedges. Reserve a few of the nicest slices for garnishing the top of the cake later.
- Quarter the Raffaello confections for the filling, setting aside 8 whole Raffaellos for decoration.
- Chop the white chocolate into small pieces.
- In a large, chilled mixing bowl, whip the 600 g of heavy cream together with the vanilla sugar until stiff peaks form.
- Gently fold the toasted coconut and chopped white chocolate into the whipped cream until evenly distributed.
- Place the bottom cake layer on a serving platter. Spread a thin layer of the coconut-cream mixture over the surface.
- Arrange the sliced peaches and quartered Raffaello pieces evenly over the cream layer.
- Spread the remaining coconut-cream mixture over the peaches and Raffaello, smoothing it out evenly.
- Carefully place the second cake layer on top and gently press down to set.
- For best results, cover the cake and refrigerate overnight to allow the flavors to meld and the filling to firm up.
- The next day, whip the 100 g of cream for the garnish until it forms soft peaks.
- Remove the cake from the refrigerator. Spread a thin layer of the whipped cream all around the sides of the cake.
- Gently press the toasted coconut (20 g) and brittle or almond slices onto the sides of the cake for garnish.
- Arrange the reserved peach slices in a decorative ring on top of the cake.
- Place one of the reserved Raffaello confections on each slice (for a total of 8), positioning them evenly around the top.
- Optionally, pipe a rosette of whipped cream next to each Raffaello for an elegant finish.
- Store the cake in the refrigerator until ready to serve. Slice carefully with a sharp knife and enjoy!
Notes
For best results, toast the coconut just until golden brown to enhance its flavor. Make sure the cake is completely cooled before slicing to avoid crumbling. The cake is best prepared a day in advance to allow the flavors to develop and the filling to set. You can substitute almond brittle with sliced toasted almonds for the garnish, depending on your preference. For an extra elegant touch, use a piping bag to decorate with whipped cream.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
