Raffaello Cloud Cake

Prepare a 20 cm diameter springform pan. Line the bottom with parchment paper, and thinly grease the sides with butter, optionally lining them with paper or foil as well. This will make it easier to remove the cake later. Measure out 100g of shredded coconut and 100g of blanched almonds.

In a dry, large skillet heated over medium heat, place 100g of coconut flakes and 100g of almonds. Toast them for 3-5 minutes, stirring constantly with a wooden spoon, until they become lightly golden and start to smell fragrant. Be careful not to burn them, as they will become bitter. Immediately transfer to a cold plate to stop the toasting process.

Cool the toasted coconut flakes and almonds, then transfer them to a food processor or high-power blender. Pulse until you achieve a coarse sand-like consistency. Do not blend too long to avoid making a paste. In a small saucepan, melt 80g of butter over low heat and let it cool slightly.

Add the melted butter to the ground coconut-almond mixture. Mix everything thoroughly with a spoon until the ingredients combine and the mixture resembles wet sand. Transfer the mixture to the prepared springform pan and evenly spread it across the bottom. Use the bottom of a glass or a spoon to press the base firmly and evenly. Place the springform pan in the refrigerator for at least 30 minutes to allow the base to set.

In a small bowl, place 10g of gelatin and pour in 60ml of very cold water. Mix and set aside for about 10 minutes until the gelatin swells and absorbs all the water, forming a spongy mass.

In the meantime, prepare a water bath. Pour water into a small pot to a height of 2-3 cm and bring it to a boil. Reduce the heat to the minimum. Place a metal or glass bowl over the pot, ensuring that its bottom does not touch the water. Add 200g of broken white chocolate to the bowl. Gently stir with a silicone spatula until the chocolate is completely melted and smooth. Remove the bowl from the pot and set it aside to cool slightly.

In a bowl with melted and slightly cooled white chocolate, add 250g of mascarpone cheese (at room temperature) and 150g of the thick part of coconut milk. Use a whisk or a mixer on low speed and mix briefly, just until the ingredients are combined into a smooth, uniform mixture.

Soak the gelatin and heat it for a few seconds in the microwave (5-10 seconds) or in a water bath until it becomes completely liquid and clear. Do not let it boil! Add one large tablespoon of the chocolate-coconut mixture to the liquid gelatin and mix vigorously. This is called 'tempering' the gelatin. Then pour the tempered gelatin into the rest of the mixture and quickly, thoroughly mix with a whisk.

In a separate, large, and clean bowl, place 400 ml of very well chilled 36% cream. Whip it with a mixer on high speed, starting at a slower speed and gradually increasing the speed. Whip until the cream is thick and stiff, and when you remove the beaters, distinct, non-falling peaks remain on it (known as stiff peaks).

Add the chocolate-coconut mixture to the whipped cream in two or three batches. Gently fold using a large silicone spatula, making movements from the bottom to the top (the so-called folding method). The goal is to combine the ingredients while keeping as much air in the mixture as possible. Mix only until you achieve a uniform color.

Take the springform pan with the chilled base out of the fridge. Pour half of the prepared mousse onto the base and smooth the surface with a spatula. In the center of the mousse, place 40g of whole blanched almonds at regular intervals, pressing them in slightly. This will be a surprise in every piece of cake.

Cover the almonds with the remaining mousse. Gently spread it over the entire surface and smooth the top with a spatula or a long knife. Place the cake in the refrigerator for at least 4 hours, preferably overnight. The mousse must set completely.

When the cake is completely chilled and firm, carefully run a thin, sharp knife along the inner edge of the springform pan to separate the cake from the mold. Then gently open and remove the ring. Transfer the cake to a serving platter.

Prepare the remaining 80g of coconut flakes. Gently sprinkle them on the top and sides of the cake. You can do this by taking the flakes in your hand and gently 'pressing' them onto the sides of the cake. On top, for an extra decoration, you can arrange toasted almond flakes. If you like, decorate the cake with Raffaello pralines.