Raffaello Cake

Egg, Almond flour, Erythritol, Cream 20% fat content, Coconut flakes, Baking powder without starch, Vanilla, Cream cheese, Coconut milk (unsweetened), Erythritol, Coconut flakes

Whisk with a mixer: 10 min. Combine the dry ingredients: 5 min. Bake in the oven: 20 min. Cool down: 1 h. Whisk with a mixer: 5 min. Cooking: 15 min. Chill in the refrigerator: 8 h.

Whip eggs (200 g) with erythritol (40 g) until pale and fluffy. Pour in 20% cream (40 g), then fold in almond flour (100 g), shredded coconut (20 g), starch-free baking powder (4 g), and vanilla (1 g). Divide the batter into 3 equal parts, spread into pans or bake in turns, and bake the layers at 180°C for about 15-20 minutes until springy and lightly golden.

Cool the layers completely on a rack. For the filling, beat cream cheese (400 g) with erythritol (40 g) until smooth, then add coconut milk (50 g) and mix again briefly. Fold in shredded coconut (35 g) so the cream stays thick but spreadable.

Spread part of the filling over the first layer, cover with the second layer, and repeat with the next one. Use the remaining cream on top and around the sides, then chill the cake for at least 8 hours. Serve well chilled, when the layers have absorbed some moisture and the coconut flavor becomes more rounded.