This delightful cake features a fluffy coconut-infused sponge, layered with a rich mascarpone cream, and topped with a smooth white chocolate ganache. Garnished with Raffaello confections and crunchy peanuts, it offers a perfect blend of textures and flavors.
Why You’ll Love This
- Tropical Coconut Flavor: The coconut in the sponge adds a light, exotic taste.
- Rich Mascarpone Cream: Provides a luxurious, creamy layer to the cake.
- Smooth White Chocolate Ganache: Adds a silky, sweet topping that complements the other flavors.
- Elegant Garnish: Raffaello and peanuts offer both aesthetic appeal and a delightful crunch.
Ingredients:
- Cake:
- 150g butter
- 150g white caster sugar
- 8g vanilla sugar (or vanilla extract)
- 3 eggs
- 200g flour
- 10g baking powder
- 30g grated coconut
- 75ml milk
- Mascarpone Cream:
- 250g mascarpone cheese
- 16g stabilizer for whipping cream (klopfix)
- 50g granulated sugar
- 8g vanilla sugar (or vanilla extract)
- 400ml cream (unwhipped)
- Topping:
- 50ml cream (unwhipped)
- 125g white chocolate
- Garnish:
- Raffaello confections
- Peanuts
Instructions:
- Prepare Cake: Cream butter and sugars, then add eggs one at a time. Mix in flour, baking powder, coconut, and milk. Bake in a 28×18 cm springform pan until golden and set.
- Make Mascarpone Cream: Whip mascarpone, sugars, stabilizer, and cream until firm. Spread over cooled cake.
- White Chocolate Ganache: Heat cream and pour over white chocolate, stirring until smooth. Spread over mascarpone layer.
- Chill: Refrigerate the cake, preferably overnight, for flavors to meld.
- Garnish: Before serving, decorate with Raffaello and chopped peanuts.
Enjoy your Coconut Mascarpone Cake with White Chocolate Topping, a delightful dessert that’s sure to impress with its exquisite blend of flavors and textures!
