Raffaello Cake with Krantz Base

Raffaello Cake with Krantz Base

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 2 hours 55 minutes (including cooling time)
Number of servings: 10

The history of the Raffaello Cake recipe is closely tied to the joy of savoring a refined dessert that combines delicious textures and flavors. Inspired by the famous Raffaello candies, this cake brings together the sweetness of pineapple, the creaminess of cheese, and the crunchiness of nuts, creating a unique taste experience. Whether it’s for an anniversary, a party, or simply a weekend evening, this cake is sure to impress anyone who enjoys it.

Ingredients:

For the Krantz base:
- 200 g roasted and chopped walnuts
- 1 cup of sugar
- 3 eggs
- 100 g crushed biscuits

For the first filling:
- Pineapple from a can, drained (approximately 400 g)
- 1 packet of gelatin (10 g)
- A small cup of the drained syrup (approximately 50 ml)

For the second filling:
- 300 ml liquid cream
- 1 tablespoon of vanilla-flavored sugar
- 150 g fresh cottage cheese
- 1 tablespoon of sour cream
- 1 packet of gelatin (10 g)

For decoration:
- 3 tablespoons of desiccated coconut
- Raffaello candies (optional, to taste)

Preparing the Raffaello Cake with Krantz Base:

1. Start by preparing the Krantz base. In a pan, add the sugar and place it over medium heat. Stir constantly until the sugar caramelizes and turns golden. Be careful not to burn it, so keep an eye on it.

2. Once the sugar has caramelized, add the roasted and chopped walnuts. Stir quickly to combine the ingredients well. This step adds a delicious crunch to the base.

3. Turn off the heat and let the caramel cool slightly. Then, add the beaten eggs, stirring continuously to incorporate them. This is the stage where you need to be quick; otherwise, the eggs may cook due to the heat of the caramel. When you achieve a homogeneous mixture, add the crushed biscuits and mix well with a spoon.

4. Preheat the oven to 180 degrees Celsius. Grease a 22 cm diameter cake pan with a little butter and line the bottom with parchment paper. Pour the base mixture into the pan, leveling it with the back of a spoon, and bake for about 25 minutes. The base should be golden and firm to the touch. After baking, let it cool completely.

5. Meanwhile, prepare the first filling. Place the canned pineapple in a blender and blend until you get a smooth puree, similar to the consistency of sour cream.

6. Hydrate the gelatin in 100 ml of cold water according to the package instructions, then melt it in a water bath. Add the melted gelatin to the pineapple puree and mix well.

7. Pour the pineapple filling over the cooled Krantz base and let it chill for 15 minutes to set.

8. Now, let’s move on to the second filling. In a bowl, whip the liquid cream with the vanilla sugar until it thickens. In another container, mix the fresh cottage cheese with the sour cream until you achieve a homogeneous mixture.

9. Hydrate the second portion of gelatin in 100 ml of cold water and melt it in a water bath, then incorporate it into the whipped cream and cheese mixture. Mix gently to avoid deflating the cream.

10. Pour the cheese filling over the pineapple puree and level it with a spatula. Sprinkle the desiccated coconut on top and decorate with Raffaello candies, if you want to add a touch of elegance.

11. Place the cake in the refrigerator for at least 2 hours to set properly.

12. Once the cooling time has expired, remove the cake from the pan, cut it into servings, and serve with a smile.

Practical tips:
- Instead of pineapple, you can use other canned fruits, such as peaches or cherries, to vary the flavor.
- Make sure all ingredients, especially the cream, are well chilled before using them to ensure they whip well.
- If you want to add a hint of flavor, you can incorporate a few drops of almond essence into the Krantz base.

Calories and nutritional benefits:
This Raffaello cake has a moderate calorie content, thanks to ingredients like nuts and cottage cheese, which provide healthy proteins and fats. Pineapple adds not only sweetness but also essential vitamins, while coconut contributes to fiber intake.

Frequently asked questions:
- Can I use vegetarian gelatin instead of regular? Yes, there are vegetarian gelatins available that can be used as an alternative.
- How can I store the cake? It keeps well in the refrigerator, covered, for about 3 days.

This Raffaello Cake with Krantz Base is not just a wonderful dessert but also an experience full of flavors and textures. Enjoy!