Sabem aqueles bombons brancos que se oferecem no Natal e que ninguém gosta? Pois, são esses mesmos e eu adoro-os! Quando encontrei uma receita de bolo inspirada nos Rafaellos fiquei em êxtase, arregacei as mangas e lancei-me de corpo e alma neste bolinho. Mas pelos vistos não sou a única a gostar, desde que fiz o primeiro bolo que tive mais pedidos deste bolo inspirado nos bombons brancos. Para o ano vai tudo corrido a Rafaellos no Natal…não se assustem, estou só a brincar!
Do you know that white chocolate bonbons that are very popular around Christmas time but no one seem to really like them? Well, I love them, it’s true. So When I found a cake recipe inspired by those chocolates I was thrilled, and went straight to the kitchen on a baking spree. Turns out I found out there are quite the Rafaello fan club and since I did the first cake I’ve had requests for more. Next Christmas count with some Rafaello bonbons in your stockings my dear friends!
Com base nesta receita
Ingredients:
4 ovos
150gr leite de coco
300gr farinha
100gr farinha de amêndoa
450gr açúcar
2 colheres de chá de fermento
230gr manteiga, temperatura ambiente
100gr coco ralado
Buttercream de queijo creme: 100gr cremde de queijo (tipo philadelphia)
250gr manteiga
1 chávena coco ralado
500gr de açúcar em pó
Inspired by this recipeIngredients:
4eggs
150 ml coconut milk
300 g cake flour
100gr ground almonds
450 g sugar
2 teaspoons baking powder
230 g butter, room temperature
100gr grated coconut
Cream cheese buttercream:
100g cream cheese
250gr unsalted butter, room temperature
1 cup coconut flakes
500grs sifted powdered sugar
Preparação:
1-Aquecer o bolor a 180ºC e untar com manteiga duas formas, reservar.
2-Bater os ovos com a manteiga e depois acrescentar o leite coco.
3-Noutra taça misturar a farinha, o açúcar, a farinha de amêndoas e o fermento.
4-Juntar os ingredientes secos nos molhado e bater até que tudo esteja bem misturado. Dividir a massa pelas duas formas e levar ao forno durante 40 minutos ou até que estejam bem cozidos. Retirar do forno e deixar os bolos arrefecer.
5-Buttercream de queijo creme: numa batedeira elétrica trabalhar a manteiga até que esteja cremosa, juntar o queijo creme e o açúcar. Continuar a bater até que esteja tudo misturado. Por fim acrescentar o coco ralado.
Rechear e cobrir o bolo com o buttercream, decorar a gosto.
Method:
1-Preheat the oven to 180°C and grease two cake, reserve.
2-Put the eggs and the butter in a bowl and whisk ; Add the the coconut milk.
3-In the bowl of a stand mixer combine the flour, almonds, sugar and baking powder
4-Mix the dry ingredients into the wet ones until is well combined. Divide the batter among the prepared pans and bake for about 40 mins or until a toothpick inserted into the center comes out clean. Allow the cakes to cool down completely.
5-Cream Cheese buttercream: Whisk the butter on high speed until fluffy. Add the cream cheese and sugar and keep mixing until well combined, mix in the grated coconut
Fill and top the cakes with the cream cheese buttercream. Decorate as taste.
1-Preheat the oven to 180°C and grease two cake, reserve.
2-Put the eggs and the butter in a bowl and whisk ; Add the the coconut milk.
3-In the bowl of a stand mixer combine the flour, almonds, sugar and baking powder
4-Mix the dry ingredients into the wet ones until is well combined. Divide the batter among the prepared pans and bake for about 40 mins or until a toothpick inserted into the center comes out clean. Allow the cakes to cool down completely.
5-Cream Cheese buttercream: Whisk the butter on high speed until fluffy. Add the cream cheese and sugar and keep mixing until well combined, mix in the grated coconut
Fill and top the cakes with the cream cheese buttercream. Decorate as taste.
Qual o tamanho da forma?
ResponderEliminarAdorei!! Ele adora esses bombons, já eu realmente não sou fã. Vou guardar para lhe fazer um dia destes :)
ResponderEliminarQue delícia! Adoro Rafaellos, são dos meus bombons preferidos. Este bolo deve ser óptimo, tenho de experimentar :)
ResponderEliminar