Raffaello Cake with Raspberries

Raffaello Cake with Raspberries – a delicacy that combines the intensity of white chocolate with the freshness of raspberries and the exotic flavors of coconut. This recipe is not just a dessert, but a true culinary experience that will impress both family and friends. Here’s how you can create this wonderful cake step by step, sharing with you some tricks and tips that will help you achieve a perfect result.

Preparation time:
- Total time: 3 hours (including cooling time)
- Cooking time: 40 minutes
- Servings: 20 generous slices

Ingredients:

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

For the chocolate cream:
- 500 ml liquid cream
- 400 g white chocolate
- 1 vanilla pod (preferably from Kotanyi for an intense flavor)

For the raspberry cream:
- 250 g fresh raspberries
- 100 g brown sugar
- 50 ml water
- 5 g gelatin (1 teaspoon)

For the syrup:
- 200 ml milk
- 200 g coconut
- 100 g sugar

For decoration:
- 200 ml liquid cream
- 50 g coconut
- 10 Raffaello candies

Nutritional information:
This cake, besides its flavor, also offers a source of antioxidants from raspberries, healthy fats from coconut, and proteins from eggs. However, considering the amount of sugar and chocolate, it is recommended to consume it in moderation.

Preparing the base:
1. Start by preheating the oven to 180 °C. Prepare a 32 cm springform pan by lining it with baking paper to prevent sticking.
2. In a large bowl, beat the egg whites until foamy. Gradually add the sugar and continue mixing until you get a stiff, glossy meringue. This is the key to a fluffy base.
3. Add the egg yolks and water, homogenizing the mixture with a spatula or whisk.
4. Sift the flour, baking powder, and coconut over the egg mixture and gently fold in so that the ingredients integrate without losing the air from the meringue.
5. Pour the mixture into the prepared pan, smoothing the surface with a spatula. Bake the base in the preheated oven for 25-30 minutes, or until it turns slightly golden. An effective trick is to test with a toothpick – if it comes out clean, the base is ready.
6. After baking, let the base cool in the pan for 10 minutes, then remove it from the mold and let it cool completely on a rack.

Preparing the chocolate cream:
1. In a bowl, place the liquid cream and broken white chocolate pieces. If you are a beginner in cooking, I recommend using the bain-marie method: place the bowl over another bowl with hot water and stir until the chocolate melts completely.
2. If you have more experience, you can heat the bowl directly over low flame, stirring constantly. Another option is to bring the cream close to boiling point, then add the chocolate and mix well.
3. Once the chocolate has melted, place the bowl in the refrigerator for at least an hour, or ideally overnight. This step will ensure a smooth texture for the cream.
4. Once cooled, add the seeds from the vanilla pod and mix until the cream becomes airy and doubles in volume.

Preparing the raspberry cream:
1. In another bowl, place the raspberries and brown sugar, letting them simmer for a few minutes until the raspberries release their juice.
2. After boiling, remove the bowl from the heat and let the mixture cool. In the meantime, dissolve the gelatin according to the instructions on the package.
3. Add the dissolved gelatin to the raspberry mixture, stirring well.

Preparing the syrup:
1. In another pot, combine the milk, sugar, and coconut. Bring the mixture to a boil, then strain through a cheesecloth, making sure to squeeze well to obtain all the syrup. If desired, you can add a little coconut liqueur for a more intense flavor, but it is optional.

Assembling the cake:
1. Start by cutting the base into three equal layers. Place the first layer on a platter and secure it with an adjustable cake ring.
2. Soak the first layer of the base with the prepared syrup. Then, spread half of the raspberry cream over its surface.
3. Add half of the chocolate cream over the raspberries and repeat the process with the second layer of the base.
4. Cover with the last layer, soak again, and refrigerate the cake for at least 4 hours, preferably overnight.

Decorating the cake:
1. Once the cake has set, whip 200 ml of liquid cream and cover the cake with an even layer of cream. Don’t forget to save a few tablespoons for decoration.
2. Sprinkle coconut over the entire surface of the cake, giving it a special appearance.
3. With the remaining cream, use a piping bag to make 10 dollops of cream on which to place a Raffaello candy.

Serving and suggestions:
The Raffaello Cake with Raspberries is served with great pleasure, sliced with a sharp knife to obtain beautiful portions. It is perfect alongside a cup of aromatic coffee or a glass of sparkling wine, to complete the culinary experience. Don’t hesitate to combine it with vanilla or coconut ice cream for a contrast of textures and flavors.

Frequently asked questions:
- Can I use other fruits instead of raspberries? Yes, you can replace raspberries with strawberries, peaches, or even mango for a variation in taste.
- Can I make the cake gluten-free? You can use gluten-free flour instead of regular flour, but make sure all ingredients are certified gluten-free.
- How do I keep the cake fresh? I recommend storing it in the refrigerator, covered with plastic wrap, to prevent drying out.

This cake is not just a recipe, but an opportunity to create beautiful memories around the table. Whether you prepare it for a special occasion or simply to indulge yourself, the Raffaello Cake with Raspberries will bring joy and flavor to your tables. Enjoy every slice!