“Make a magical jump into the New Year full of hope and of new expectations with this golden-white cake. A subtle taste of coconut is reinforced with the taste of banana, enriched with an innocent flavour of almonds and amaretto. The white-chocolate icing adds the missing sweetness. Yes, you could call it Lady Rafaelo; a flourless, coconut cake with a banana flavour.”
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Ingredients for 5 almond sponge cakes ø20cm:
8 eggs
8 spoons sugar
2 heaping spoons corn starch
200g finely ground almonds (peeled)
Ingredients for cream:
750g mascarpone cheese
250ml whipping cream/double cream
4-5 heaping spoons coconut spread
1-2 spoons coconut flour
2 bananas + 1 lemon
For soaking up the sponge cake:
50ml Amaretto + ca. 50ml water
Ingredients for icing:
100 g white chocolate
50ml double cream
Decoration:
fresh cranberries
golden dust
50ml fruit syrup (or juice)
8 eggs
8 spoons sugar
2 heaping spoons corn starch
200g finely ground almonds (peeled)
Ingredients for cream:
750g mascarpone cheese
250ml whipping cream/double cream
4-5 heaping spoons coconut spread
1-2 spoons coconut flour
2 bananas + 1 lemon
For soaking up the sponge cake:
50ml Amaretto + ca. 50ml water
Ingredients for icing:
100 g white chocolate
50ml double cream
Decoration:
fresh cranberries
golden dust
50ml fruit syrup (or juice)
Method:
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