Grga Klara Recipes's video: AMAZING RAFFAELLO CAKE RAFFAELLO TORTAA ENG SUBS Grga Klara

Hi, If you like our videos recipes you can help growing Grga&Klara: https://www.patreon.com/grgaiklara Thank you all!! Contact: grgaiklaratorte@gmail.com RAFFAELLO CAKE RECIPE: Ingredients: Biscuit: 7 eggs pinch of salt 180 g sugar (1 cup) 1 tbsp vanilla extract 100 g ground almonds (1 cup) 150 g all-purpose flour (1.2 cups) Frosting: 200 g white chocolate (7 oz) 250 g mascarpone cheese (9 oz) 500 ml whipping cream (2 cups) 30 g powdered sugar (1/4 cup) 50 g unsweetened shredded coconut (1/2 cup) Decoration: 4-5 tbsp unsweetened shredded coconut 3 boxes per 280 g (10 oz) vanilla curls sticks 150 cm tape to connect (60 inch) 6-7 balls Raffaello 80 g white chocolate crispy balls (2.8 oz) Preheat oven to 340°F (170°C). Grease and line bottom and sides of a 24 cm (9 inch) pan with parchment paper. Eggs room temperature - separate egg whites from egg yolks. Add a pinch of salt over the whites and mix until foamy. Gradually add sugar and continue mix until stiff peaks form. Add vanilla extract and mix gently with the mixing wire. Add egg yolks and mix gently. Gradually add ground almonds and flour and gently incorporate into the batter. Pour the batter into the prepared pan. Bake for 50 minutes. Let it cool for about 10-15 minutes. Remove from the pan and cool completely on a rack. For the frosting, melt white chocolate in the microwave. In a large bowl mix mascarpone cheese (room temperature) until smooth. Add melted chocolate and mix until smooth. In another large bowl whip the chilled whipping cream until stiff peaks form. Add powdered sugar and mix. Gradually incorporate whipped cream into the white chocolate mixture. Fold in shredded coconut. Gently mix with spatula. To assemble the cake, divide the biscuit in 3 layers. Place one cake layer on your serving plate. Spread evenly with a bit less than 1/3 of frosting. Repeat with the second layer of cake. Add the third layer of cake and spread the remaining frosting on top and sides of the cake. Sprinkle shredded coconut on the top of the cake. Sort the vanilla sticks to each other around the cake. Put the straw around the cake and tuck it up. On the top of the cake put Raffaello balls and white chocolate crispy balls. Refrigerate cake for about 3-4 hours or over night. RAFFAELLO TORTA Sastojci: Biskvit: 7 jaja prstohvat soli 180 g šećera 1 žlica ekstrakta vanilije 100 g mljevenih badema 150 g glatkog brašna Krema: 200 g bijele čokolade 250 g mascarpone sira 500 ml vrhnja za šlag 30 g šećera u prahu 50 g nezaslađenog mljevenog kokosa Dekoracija: 4-5 žlica nezaslađenog mljevenog kokosa 3 kutije po 280 g štapića okusa vanilije 150 cm trake za povezivanje 6-7 kuglica Raffaello 80 g hrskavih kuglica (flips) od bijele čokolade Zagrijte pećnicu na 170°C. Podmažite i obložite dno i stranice kalupa od 24 cm papirom za pečenje. Jaja sobne temperature - odvojite bjelanjke od žumanjka. Bjelanjcima dodajte prstohvat soli i miješajte dok masa ne postane pjenasta. Postepeno dodajte šećer i nastavite miješati dok se ne stvori čvrsti snijeg. Dodajte ekstrakt vanilije i lagano miješajte žicom za miješanje. Dodajte žumanjke i lagano promiješajte. Postepeno dodajte mljevene bademe i brašno i lagano ih umiješajte u tijesto. U pripremljen kalup izlijte tijesto. Pecite 50 minuta. Ostavite da se ohladi oko 10-15 minuta. Izvadite iz kalupa i ostavite da se potpuno ohladi na rešetci. Za kremu otopite bijelu čokoladu u mikrovalnoj pećnici. U velikoj zdjeli pomiješajte mascarpone sir (sobne temperature) sa otopljenom čokoladom i miješajte dok smjesa ne postane glatka. U drugoj velikoj zdjeli izradite dobro ohlađeno vrhnje za šlag. U šlag dodajte šećer u prahu i izmiksajte. Postupno umiješajte šlag u smjesu od sira i bijele čokolade. Lagano umiješajte kokos. Za slaganje torte, prerežite biskvit u 3 kore. Stavite jednu koru torte na stalak. Ravnomjerno rasporedite malo manje od 1/3 kreme. Ponovite s drugom korom i kremom. Stavite treću koru i rasporedite preostalu kremu po vrhu i stranicama torte. Po vrhu torte pospite kokos. Oko kolača poredajte štapiće s okusom vanilije. Stavite traku oko torte i svežite je. Površinu torte dekorirajte Raffaello kuglicama i hrskavim kuglicama od bijele čokolade. Tortu u hladnjaku hladite oko 3-4 sata ili preko noći.