Here's how to make our tasty Raffaello Cake. Don't forget to subscribe to our channel first. You'll need: For the sponge: - 7 egg whites - 1 pinch salt - 1⅘ cups icing sugar - 3.5 oz ground roasted almonds - ⅘ cup flour - 4.2 oz melted butter For the filling: - 13.8 oz white chocolate - 8 fl oz coconut milk - 4 fl oz cream - 5 sheets of softened gelatin - 1 tbsp lemon juice - 1⅕ cups yogurt You'll also need: - 13.4 fl oz whipped cream - coconut flakes - 6 Raffaellos Here's how: 1. Beat the egg whites using an electric whisk on its highest setting until they are stiff. Add the icing sugar in stages while continually stirring the mixture. Next, use a dough scraper to fold in the almonds, flour and butter until the ingredients form an even dough mixture. 2. Spoon the dough mixture onto two medium-sized cookie sheets and spread it flat. Bake the dough at 350°F for 15 minutes. 3. Now place a plate on the cooled sponge and cut out three circles. For the fourth circle, use a larger plate plate to cut out a slightly bigger circle. 4. It's now time to make the filling. First, chop up the chocolate into small pieces. Next, heat up the coconut milk and cream before adding the chocolate while stirring. Then add the gelatin and lemon juice and stir until the gelatin has fully dissolved. Take the pots from the heat and stir in the yogurt. Now refrigerate the mix. 5. To layer up the cake, first place the largest sponge circle on a large dessert plate. Spread a quarter of the filling onto it. Now place the smaller sponge circles on top, adding a layer of filling in between them. Also spread some cream on top of the cake and around the sides. Make sure the coating for the cake has a nice even finish by making up the difference in width between the lowest sponge layer and the rest of the smaller ones on top. 6. Now spread on a layer of cream on top of the cake. Sprinkle coconut flakes over the entire cake — including the sides — and place six Raffaellos in top at equal distances to each other for the finishing touch.