This recipe for almond coconut cake with ferrero Raffaello is a heavenly cake that combines the flavors of fluffy vanilla cake and creamy yogurt whip and of course the nutty almonds.
The vanilla cake is moist and tender, with a light and fluffy texture which goes perfectly with the rich and tasty yogurt cream filling.
Whether you’re like to impress your guests or simply want to treat yourself with something sweet, this recipe is perfect. So, get in the kitchen and start baking this eye catching cake today!
Beat the butter with the sugar and vanilla sugar for about 3 minutes until light and creamy. Add the eggs while mixing. Then mix in all the other ingredients until you get a homogeneous batter. Fill the batter into a 26 cm springform pan and bake it at 180 degrees top and bottom heat for about 20 minutes. Flip it out of the pan and let it cool down.
It's best when all the cream ingredients are cold out of the fridge. Whip the cream and the whip it powder very stiff and mix in the quark and vanilla pudding. Now fold in vanilla yogurt and plain yogurt spoon by spoon. Add the coconut flakes, ground almonds, powdered sugar, chocolate chips and the mashed raffellos and mix again.
Cut the cooled down vanilla cake horizontally on two. Place the top half upside down on a cake plate and close a cake ring around it. Poke some holes in that cake layer and drench with half of the milk. Spread two thirds of the prepared coconut cream on it and smooth everything out. Now drench the second cake layer exactly as the first and place it on the cream layer. I recommend cooling the cake for at least 2 hours, even better overnight for the best taste and stability.
After your cake has cooled, coat your cake with the remaining third of the cream. For the deco, whip the cream and fill it in to a piping bag with star tip. Pipe 12 dots of white whipped cream on it. Place the raffaellos on those and finally decorate the cake with the coconut flakes as you like. Feel free to use my pictures as a reference. Enjoy...
If you like you can add some tbsps of almond cream to the coconut cream for more flavour.