Incredibly delicious cake "Raffaello"

Biscuit

1. Preheat the oven to 170 ° C. For biscuit, divide 6 eggs at room temperature into proteins and yolks. Add a pinch of salt to the proteins and beat with a mixer, gradually increasing speed.
2. Pour 200 g of sugar and continue whisking until a thick, resistant foam. Add 2-3 drops of almond extract (essence) to the yolks and also beat with a mixer. After the yolks become light and foamy, pour them to the proteins and mix gently either with a mixer at the slowest speed or with a spatula.
3. Pour 125 g of sifted wheat flour and 100 g of sifted almond flour into the egg mass. If you did not find almond flour in the store, you can cook it yourself: grind the desired amount of almond petals or peeled roasted almonds in a blender. Of course, it is unlikely that you will be able to make flour, but these crushed nuts will very well be able to replace it.
4. Gently mix the dough so as not to crush whipped proteins, with a spatula until smooth. Cover the bottom of the detachable mold with a diameter of 22 cm with parchment. Put the dough in the mold, smooth the surface and put in the oven: bake for 40 minutes. at 170 ° C.

Cream

1. Break 200 g of white chocolate, fold into a deep container, pour 50 ml of cream of 33% fat and put or in the microwave for 2-3 minutes. at minimum power, or melt the chocolate in a water bath.
2. Beat with a mixer 500 ml of cold cream 33% fat from 100 g of powdered sugar until an increase in volume of 2 times and persistent peaks. Beat with a mixer 250 g of mascarpone cheese, adding a pinch of salt.
3. In a bowl with whipped cream, put the mascarpone, melted chocolate and 3-4 tablespoons with a slide of coconut flakes. Mix everything with a spatula until smooth.

Making a cake

1. In unsweetened coconut milk, add 30 g of powdered sugar and stir until it dissolves. If you bought coconut milk already sweet, then you do not need to add anything. Coconut milk can be replaced with heavy cream mixed with powdered sugar. Take the biscuit out of the oven and let it sit for 10-15 minutes. stand without taking out of shape. Then remove the side of the mold, let the biscuit cool completely and cut horizontally into 3 cake layers.
2. Cover the dish with wide strips of parchment so that after the cake is assembled it remains clean. Put the first biscuit layer on the dish and pour it with impregnation using a tablespoon.
3. Spread about ¼ part of the cream on the cake surface, cover with a second biscuit layer.
4. Thus, collect the whole cake, watering each cake with impregnation and coat with cream. Cover the top and sides of the cake with a layer of cream, smooth. It is convenient to do this with a special culinary spatula or a wide knife.
5. Garnish the cake with the remaining coconut flakes, evenly densely sprinkling the top and sides, spread the whole and half-cut Raffaello candies and a few almond petals on top.
6. Carefully pull out strips of parchment, leave the finished cake in the refrigerator for at least 3-4 hours. Enjoy your meal!