Raffaello Cake

Rafaello Cake: A Delicacy with Coconut and Raspberry Flavor

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

A cake that combines the delicacy of raspberries with the richness of white chocolate and the fine texture of coconut, the Rafaello Cake is a perfect choice for any special occasion. This dessert not only looks spectacular but its taste will surely impress anyone who savors it. Let’s embark together on the adventure of preparing this wonderful cake!

Ingredients needed:

For the sponge:
- 8 eggs
- 8 tablespoons of sugar
- 8 tablespoons of water
- 10 tablespoons of flour
- 6 tablespoons of coconut
- 1 packet of baking powder

For the chocolate cream:
- 500 ml of liquid cream
- 400 g of white chocolate

For the raspberry cream:
- 250 g of raspberries
- 100 g of brown sugar
- 50 ml of water
- 5 g of gelatin

For decoration:
- 200 ml of liquid cream
- 50 g of coconut
- 25 Rafaello candies

Preparing the sponges:

1. Beat the egg whites: Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with a mixer until they form stiff peaks. It is essential to use a clean and dry bowl, as any trace of fat can prevent the egg whites from whipping properly.

2. Add the sugar: When the egg whites reach the desired consistency, gradually add the sugar while continuing to mix. Mix until you obtain a firm and glossy meringue that forms peaks when you lift the mixer’s blades.

3. Incorporate the yolks and water: Add the yolks and water, gently mixing to combine the composition.

4. Add the dry ingredients: Sift the flour, baking powder, and coconut over the mixture and gently fold in with a spatula, being careful not to lose the volume achieved.

5. Bake the sponge: Line a 32 cm springform pan with parchment paper and pour the mixture into it, leveling the surface. Bake the sponge in a preheated oven at 180°C for 25-30 minutes or until golden brown and a tester inserted in the center comes out clean.

6. Cool the sponge: After baking, allow the sponge to cool in the pan for 10 minutes, then carefully remove it and let it cool completely on a wire rack.

Preparing the creams:

1. Chocolate cream: In a bowl, add the liquid cream and the broken chocolate pieces. If you are a beginner, I recommend using the bain-marie method: place the bowl over a pot of boiling water, stirring until the chocolate melts completely. Alternatively, you can heat the cream until just below boiling point, adding the chocolate after removing it from the heat. Mix until smooth.

2. Cool the cream: Place the resulting mixture in the refrigerator for at least one hour, and if you have time, prepare it the night before for an even creamier texture.

3. Raspberry cream: In another bowl, add the raspberries and brown sugar, gently mixing. Place the bowl over low heat and let it simmer for a few minutes, then set aside to cool. Dissolve the gelatin according to the instructions on the package and add it to the raspberry mixture, mixing well.

Assembling the cake:

1. Prepare the sponges: Once the sponge has cooled, cut it into three equal parts.

2. Build the cake: Place the first sponge on a platter and surround it with an adjustable ring. Spread half of the raspberry cream on top, followed by half of the chocolate cream. Repeat with the second sponge, adding the remaining creams.

3. Finalizing: Place the last sponge on top and put the cake in the refrigerator for at least 4 hours (preferably overnight) to set.

Decorating the cake:

1. Cover the cake: Whip the remaining liquid cream and cover the cake with it, reserving a few tablespoons for decoration.

2. Add the coconut: Sprinkle coconut over the entire surface of the cake.

3. Decorations: Use the remaining cream in a piping bag to make 25 swirls on the cake, placing a Rafaello candy on each one.

Serving and suggestions:

The Rafaello cake is served cold, making it ideal to accompany with a cup of coffee or tea. Additionally, a glass of sparkling wine can add an elegant touch to this dessert. You can experiment with other berries, such as blackberries or blueberries, instead of raspberries, to create different variations.

Nutritional benefits:

This cake provides a significant amount of energy due to the sugar and healthy fats from the coconut. Raspberries, on the other hand, are rich in antioxidants, vitamins, and minerals, with a low calorie content, making this dessert not only delicious but also a bit healthier.

Frequently asked questions:

- Can I use dark chocolate instead of white chocolate? Yes, but the taste of the cake will change, becoming more intense and slightly bitter.
- How can I store the cake? The cake can be stored in the refrigerator for up to 3 days, covered with plastic wrap.
- Is it possible to make the cake gluten-free? Yes, you can replace the flour with a gluten-free alternative, but make sure to use a certified gluten-free baking powder.

Now that you have all the necessary information, all that’s left is to start cooking! The Rafaello cake awaits you to create it and enjoy every delicious slice. Enjoy!