Raffaello Mini Cakes

Method

1. Let 20 g of gelatin and 5 tablespoons of water swell for 15 minutes. 250 g of Mascarpone, 100 g of granulated sugar, 20 g of vanilla sugar. 6 Raffaello candies and 75 ml of milk. Well, we don't mix all at once so we won't make a mess on the table. We mix it all together. Whip 350 ml of 33% whipping cream to 70% only. Pour the whipped cream into the filling and mix. Melt the swollen gelatin in a hot water bath.
   ▶ watch in the video (0:26)
2. Add 2 spoons of the filling to the gelatin. Mix and pour into the remaining filling. Under no circumstances do we pour pure gelatin into the cold filling... because the gelatin would harden before it would have time to combine with the filling and the filling would spread. Fill the silicone mold gradually so that the cakes keep their shape. The correct consistency of the filling is when it flows.
   ▶ watch in the video (2:21)
3. Put the filled mold into the freezer for 4 hours. Prepare the almond sponge cake. Add ¼ a teaspoon salt to 3 egg whites... gradually add 100 g of granulated sugar (5 spoons)... add 3 egg yolks to the whipped snow... gradually sprinkle 70 g of plain flour (3 spoons)... add 16 g of finely ground almonds (1 spoon)... 2 spoons of sunflower oil... Pour the batter into a 20 x 20 cm cake tin lined with baking paper.
   ▶ watch in the video (3:17)
4. Remove large bubbles from the dough. Bake in a preheated oven at 180 °C for about 20 minutes. Cut out circles with a diameter of 6 cm, this is also the diameter of the cakes. We will prepare a mirror glaze. 10 g of powdered gelatin and 50 ml of cold water, let it swell... 150 ml of water, 170 g of granulated sugar... 120 g of sweetened condensed milk, boil until it reaches boiling point.
   ▶ watch in the video (5:22)
5. We don't boil the glaze anymore. Immediately add the swollen gelatin and corn syrup... add 200 g of high-quality white chocolate (cocoa butter content 31%). Soften the glaze by immersion mixing. Color the glaze with white food coloring. Strain the glaze through a thick sieve so that it is smooth. Let the glaze cool to 29 °C. Stretch the silicone mold and peel it off from the cake filling. We work very fast.
   ▶ watch in the video (6:48)
6. If the filling is well frozen, it is easy. Some cakes will pop out of the mold by themselves. Cover the frozen cakes with mirror glaze. The frosting must be cooled to 29°C before use. This is a guarantee that the icing will not run off the cakes. Remove the remaining glaze from the cakes. Place cake on the prepared sponge cake. Decorate the cakes with Raffaello candies. Let the cakes thaw freely and we can eat them.
   ▶ watch in the video (9:01)