Coconut Cake Raffaello

Coconut cake Raffaello-3

Coconut cake Raffaello-3 This coconut cake Raffaello will just melt in your mouth! A soft and moist cake with almonds,coconut,and white chocolate. Creamy frosting is very tasty and simple with just two ingredients. Overall this cake is super easy to make and divine as the Raffaello candy.

This recipe was inspired by my sister-in-law Galina with additions of few ingredients.

Ingredients:

Cake-

6 eggs

1 cup sugar

1 cup  all-purpose flour sifted

1 teaspoon vanilla

Cream/frosting-

16 ozs. Mascarpone cheese

1 can condensed milk

Filling and toppings-

1 can evaporated milk

2 tablespoons amaretto liqueur *

1 1/4 cup toasted sliced or slivered almonds

1/2 cup toasted shredded coconut flakes(unsweetened) + more for topping ( I toasted in the oven)

1/2 cup apricot jam/preserve heated and cooled (optional but good)

Shredded white chocolate

Raffaello candies for decoration

* you can sub in 1 teaspoon almond extract/essence

Directions:

Heat oven to 325 degrees.

Line the bottom of 9 inch springform pan with parchment paper and grease the sides.

In a stand mixer or using a hand mixer,beat eggs,sugar, and vanilla until light and fluffy.

Gradually on low speed or using hands/spatula mix in flour. Bake for 30-35 minutes. Let cool.

 

Coconut cake Raffaello

 

  Cream-

Whip mascarpone cream with condensed milk for not more then a minute. Just as well combined.

Soaking-

Combine evaporated milk with amaretto liqueur or almond extract/essence.

 

Assembling:

Slice cake in half. Using a spoon,pour half of evaporated milk mixture* on the bottom layer.

Spread jam if adding any,followed by good amount of cream.

Sprinkle almonds,coconut, and white chocolate(optional).

 

Coconut cake Raffaello-2

 

Moist the other half cake layer and place it on top.(sliced side down.)

Spread remaining cream all over the cake.

Add shredded coconut to the top and sides of the cake.

Sprinkle with white chocolate and top with Raffaello candies.

Refrigerate for at least 4-6 hours.

*If you like your cake to be on the sweeter side, add 2 tablespoons of condensed milk to evaporated milk. If you don’t like your cakes moist,you might want to reduce soaking mixture.

 

raffaello cake

 

 

Coconut Cake Raffaello

Ingredients

  • Cake-
  • 6 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour sifted
  • 1 teaspoon vanilla
  • Cream/frosting-
  • 16 ozs. Mascarpone cheese
  • 1 can condensed milk
  • Filling and toppings-
  • 1 can evaporated milk
  • 2 tablespoons amaretto liqueur *
  • 1 1/4 cup toasted sliced or slivered almonds
  • 1/2 cup toasted shredded coconut + more for topping ( I toasted in the oven)
  • 1/2 cup apricot jam/preserve heated and cooled (optional but good)
  • Shredded white chocolate
  • Raffaello candies for decoration
  • * you can sub in 1 teaspoon almond extract/essence

Instructions

  1. Heat oven to 325 degrees.
  2. Line the bottom of 9 inch springform pan with parchment paper and grease the sides.
  3. In a stand mixer or using a hand mixer,beat eggs,sugar, and vanilla until light and fluffy.
  4. Gradually on low speed or using hands/spatula mix in flour.
  5. Bake for 30-35 minutes. Let cool.
  6. Cream-
  7. Whip mascarpone cream with condensed milk for not more then a minute. Just as well combined.
  8. Soaking-
  9. Combine evaporated milk with amaretto liqueur or almond extract/essence.
  10. Assembling:
  11. Slice cake in half. Using a spoon,pour half of evaporated milk mixture* on the bottom layer.
  12. Spread jam if adding any,followed by good amount of cream.
  13. Sprinkle almonds,coconut, and white chocolate(optional)
  14. Moist the other half cake layer and place it on top.( sliced side down.)
  15. Spread remaining cream all over the cake.
  16. Add shredded coconut to the top and sides of the cake. Sprinkle with white chocolate and top with Raffaello candies.
  17. Refrigerate for at least 4-6 hours.
  18. *If you like your cake to be on the sweeter side, add 2 tablespoons of condensed milk to evaporated milk.
  19. If you don't like your cakes moist,you might want to reduce soaking mixture.
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Almond Chocolate Coconut Scones

almond coconut and chocolate scones-3

almond chocolate coconut scones

 

Scones are classic teatime biscuit treats that are quick and easy to make.These almond chocolate coconut scones are full of scrumptious goodness.Slightly sweetened flaky biscuits with shaved chocolate, sliced almonds, coconut flakes and glazed with sweet coconut glaze.They are perfect with coffee or tea.

 

Ingredients:

3 cups all-purpose flour

3 tablespoons sugar

1 tablespoon + 1 teaspoon baking powder

3/4 teaspoon salt

1 1/2 sticks unsalted butter,cold.

1 cup coconut milk  (milk,almond milk or cream will work too)

1 egg

1/2 cup sliced almonds toasted

1/2 cup chopped chocolate ( or chocolate chips)

1/2 cup shredded coconut toasted

 

Glaze:

1 1/2 cup powdered sugar

2 tablespoons  coconut milk,milk,or cream

1/4 teaspoon vanilla

Direction:

Preheat oven to 400F degrees.

Line two baking sheets with parchment paper.

In a bowl of stand mixer,whisk together flour,sugar,baking powder,and salt.Shred cold butter and using your hands quickly work in the butter with flour mixture to create crumb mixture. You can also use a large blender to combine flour mixture with butter.

Add coconut,chocolate, and almonds to the mixture.

in a small bowl whisk coconut milk with egg.

Add milk and egg mixture to flour mixture and mix until combined.

On a slightly floured surface,divide the dough in half and pat a 6 inch circle.Cut the circle in to wedges.Transfer scones to baking sheet and set them at least 1 inch apart.

Bake for 15 to 18 minutes.

Prepare the glaze.Combine powdered sugar with coconut milk (reg.milk) and vanilla.

Pour or brush glaze over baked warm scones. Sprinkle with coconut flakes and sliced almonds over the top.

almond coconut and chocolate scones-3

 

 

Almond Chocolate Coconut Scones

Ingredients

  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 sticks unsalted butter,cold.
  • 3/4 cup coconut milk (milk,almond milk or cream will work too)
  • 1 egg
  • 1/3 cup sliced almonds toasted
  • 1/3 cup chopped chocolate ( or chocolate chips)
  • 1/3 cup shredded coconut toasted
  • Glaze:
  • 1 1/2 cup powdered sugar
  • 2 tablespoons coconut milk,milk,or cream
  • 1/4 teaspoon vanilla

Instructions

  1. Preheat oven to 400F degrees.
  2. Line two baking sheets with parchment paper.
  3. In a bowl of stand mixer,whisk together flour,sugar,baking powder,and salt.Shred cold butter and using your hands quickly work in the butter with flour mixture to create crumb mixture. You can also use a large blender to combine flour mixture with butter.
  4. Add coconut,chocolate, and almonds to the mixture.
  5. in a small bowl whisk coconut milk with egg.
  6. Add milk and egg mixture to flour mixture and mix until combined.
  7. On a slightly floured surface,divide the dough in half and pat a 6 inch circle.Cut the circle in to wedges.Transfer scones to baking sheet and set them at least 1 inch apart.
  8. Bake for 15 to 18 minutes.
  9. Prepare the glaze.Combine powdered sugar with coconut milk (reg.milk) and vanilla.
  10. Pour or brush glaze over baked warm scones. Sprinkle with coconut flakes and sliced almonds over the top.
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almond coconut and chocolate scones-6

 

 

Berry Cake Roll

berry cake rollalmonds.easy dessert, baking, berries, berry roll, cake, delightsofculinaria.com, dessert, easy recipe, food, quick dessert, recipes, rolls, roulade, russian recipes, summer cake, sweet, teatime-2

berry cake rollalmonds.easy dessert, baking, berries, berry roll, cake, delightsofculinaria.com, dessert, easy recipe, food, quick dessert, recipes, rolls, roulade, russian recipes, summer cake, sweet, teatime-2

 

This is a quick and tasty berry cake roll recipe that is perfect for summer when berries are in season.Making a berry cake roll that is easy to make,refreshing,and beautiful is simply delightful.It’s tastes really light that you might be tempted to get seconds.

 

Ingredients:

6 eggs

3/4 cup sugar

3/4 cup all purpose flour sifted

 

Cream-

1 package (8 0zs) cream cheese

1 1/2 cup powdered sugar

1 3/4 cup heavy whipping cream

1 teaspoon vanilla

or

1 tablespoon orange liqueur

 

Mix or choice of berries:

sliced strawberries

raspberries

blackberries

blueberries

shredded almonds

 

Directions-

Pre heat oven to 350 degrees.

Line a 10×15 jelly roll pan (large baking sheet) with parchment paper going over the sides of baking sheet.Spray with cooking spray.

In a stand/hand mixer bowl, beat eggs on medium speed while slowly adding sugar.Increase speed to high and beat until eggs are pale and fluffy.

Carefully mix in flour.

Spread the  batter evenly on prepared pan.

Bake for about 10-12 minutes or until cake is golden.

Roll the cake up loosely while hot and let cool completely.

 

Cream:

Beat cream cheese until smooth.Add in powdered sugar and continue to beat until sugar is well combined.Add vanilla or liqueur.

On medium speed gradually pour in heavy whipping cream while slowly increasing the speed as it begins to thicken. Continue to beat on high until cream is fluffy.

 

Assembling:

Carefully remove parchment paper while unrolling the roll.

Spread cream over the roll and scatter your choice of berries over the cream.

Roll the cake and cover with cream.

Top with shredded almonds and decorate with berries and mint.Refrigerate for at least 1 hour.

 

Berry Cake Roll

Ingredients

  • Ingredients:
  • 6 eggs
  • 3/4 cup sugar
  • 3/4 cup all purpose flour sifted
  • Cream-
  • 1 package (80zs) cream cheese
  • 1 1/2 cup powdered sugar
  • 1 3/4 cup heavy whipping cream
  • 1 teaspoon vanilla
  • or
  • 1 tablespoon orange liquor
  • Mix or choice of berries:
  • sliced strawberries
  • raspberries
  • blackberries
  • blueberries
  • shredded almonds

Instructions

  1. Pre heat oven to 350 degrees.
  2. Line a 10x15 jelly roll pan (large baking sheet) with parchment paper going over the sides of baking sheet.Spray with cooking spray.
  3. In a stand/hand mixer bowl, beat eggs on medium speed while slowly adding sugar.Increase speed to high and beat until eggs are pale and fluffy.
  4. Carefully mix in flour.
  5. Spread the batter evenly on prepared pan.
  6. Bake for about 10-12 minutes or until cake is golden.
  7. Roll the cake up loosely while hot and let cool completely.
  8. Cream:
  9. Beat cream cheese until smooth.Add in powdered sugar and continue to beat until sugar is well combined.Add vanilla or liqueur.
  10. On medium speed gradually pour in heavy whipping cream while slowly increasing the speed as it begins to thicken. Continue to beat on high until cream is fluffy.
  11. Assembling:
  12. Carefully remove parchment paper while unrolling the roll.
  13. Spread cream over the roll and scatter your choice of berries over the cream.
  14. Roll the cake and cover with cream.
  15. Top with shredded almonds and decorate with berries and mint.Refrigerate for at least 1 hour.
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RawFood Truffles

DSC_3274

DSC_3274

 

Eating food raw is the most healthiest diet with lots of benefits. Some of the benefits are;

1.The enzymes,vitamins and minerals are not destroyed by cooking.

2.Aids to weight loss and maintain healthy weight

3.Natural cure for disease including cancer.

4. Helps to Detoxify our bodies

5. Boost of energy

These are very delicious and you can eat as many as you want with out any guilt.A healthy alternative to regular creamy truffles.

RawFood Truffles

Ingredients

  • 1 1/2 cups raw almonds
  • 1 1/2 cups shredded raw coconut flakes
  • 1/2 cup raw walnuts
  • 1/2 goji berries soaked*
  • 2 tablespoons coconut oil (not liquid)
  • 3-4 tablespoons raw agave syrup**
  • 2 tablespoon carob or raw cocoa powder + more for dusting***
  • *You can substitute for raisins,cranberries or prunes.
  • **You can substitute for raw honey
  • *** optional.You can roll them in coconut flakes with out chocolate

Instructions

  1. Using a blender,Pulse nuts until very fine.
  2. Pulse goji berries with coconut flakes.
  3. In a a mixing bowl combine nuts,goji berries, coconut flakes,coconut oil,agave syrup and carob or cocoa.
  4. Roll in to small balls and dust in carob or cocoa.
  5. Refrigerate for an hour or more.
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