How to make
Start by preparing the first cream for the delicious Raffaello cake. Beat the milk and butter with a mixer. Add the coconut shavings and stir.
For the second cream, place the egg whites in a water bath in a dry bowl. Beat, until a fluffy mixture is obtained and pour the sugar in portions.
You can melt the white chocolate in a water bath or over low heat. It is important, that it doesn't burn. Add the butter in pieces to the egg whites, then little by little and the melted chocolate.
Lightly grease a cake tin with a removable bottom - 9″ (23 cm) in diameter.
Add a spoonful of jam (optional), the rum and milk. Syrup the biscuits with the resulting mixture. Arrange the biscuit base, then add one of the two creams - whichever one you prefer. Then arrange biscuits and cream again.
Add a third layer of biscuits and put the coconut cake for 120 minutes in the refrigerator to harden.
Prepare the third cream, by whipping the milk and cream.
Take out the biscuit cake from the refrigerator, remove it from the cake tin with the help of a wet knife. Put it on a serving platter or another convenient place, on which you have previously placed paper. Spread the third cream on the sides.
Sprinkle the cake with coconut shavings and garnish it with Rafaello candies.
Place the Rafaello biscuit cake with 3 types of cream in the refrigerator before serving it.
Enjoy!
