Raffaello Cake

Name: Raffaello Cake - Virginia C.
Ingredients: Base: 6 eggs 6 tablespoons sugar 6 tablespoons oil 6 tablespoons flour 1 teaspoon baking powder Cream: 250 ml milk 150 g white chocolate 10 tablespoons coconut flakes 100 ml liquid cream 100 g ground

Dessert - Raffaello Cake by Virginia C. - Recipia

Raffaello Cake – simple recipe with fluffy base and coconut cream I have made this Raffaello cake several times when I had something to celebrate at home. It’s not hard, and the ingredients are easy to find. The base turns out airy and soft, while the cream has an intense coconut flavor. It’s only important to be patient with the cooling of the base and not to rush the baking. For a 20 cm mold, it yields a cake of suitable size for a table of 8-10 people. Quick info Total time: approximately 2 hours (including cooling and assembling) Preparation time: 40 minutes Baking time: 30-35 minutes Servings: 8-10 Difficulty: medium Recipe type: cake for occasions, birthdays, family gatherings Ingredients Base: 6 eggs 6 tablespoons sugar 6 tablespoons oil 6 tablespoons flour 1 teaspoon baking powder Cream: 250 ml milk 150 g white chocolate 10 tablespoons coconut flakes 100 ml liquid cream 100 g ground almonds (if you don’t have them, use the top part of the crumbled base) 2 tablespoons coconut liqueur (optional) Syrup: 300 ml water 5 sachets vanilla sugar Decoration: 200 ml liquid cream coconut flakes for sprinkling Preparation method 1. The Base Start with the base so it has time to cool. Separate the eggs. Whip the egg whites with a pinch of salt, using a mixer, until they no longer fall from the bowl. Gradually add the sugar and continue mixing until you achieve a stiff and shiny foam. Mix the egg yolks separately with the oil, as for mayonnaise. Pour it over the egg white foam and gently fold it in from the bottom up with a spatula. Mix the flour with the baking powder and sift it directly over the mixture. Stir everything slowly, just until combined, without beating or insisting. Prepare a round cake pan with a diameter of 20 cm. Grease it with a little butter or oil and sprinkle with flour. Pour the mixture and level it. Bake in a preheated oven at 175°C. Do not open the oven door at all for the first 15 minutes. After 25-30 minutes, check with a toothpick – it should come out clean. The top of the base should be slightly golden. For me, it’s ready in 30-35 minutes. Let the base cool completely in the pan, then remove it and cut it into three horizontal discs. If you don’t have almonds for the cream, the top, thinnest part can be used in the cream, crumbled. If you use almonds, just cut two thicker discs. 2. The Cream Put the milk and broken pieces of white chocolate in a saucepan over low heat. Stir until the chocolate melts. Add the coconut flakes and ground almonds. If you don’t have almonds, add the crumbled part of the base. Let it simmer for another 2-3 minutes, stirring continuously. The consistency will be slightly thick, but still fluid. Remove the cream from the heat. If you have coconut liqueur, add it now. Let the cream cool completely. When it has cooled, whip the liquid cream until it becomes firm, then gently fold it into the cream. 3. The Syrup Put the water and vanilla sugar in a small pot. Boil for 2-3 minutes, then let the syrup cool before using it to assemble the cake. 4. Assembly and Decoration Place the first disc of the base on a serving platter. Soak it evenly, without making it too soggy. Spread half of the cream over the first base. Place the second disc of the base, soak it, and cover with the remaining cream. If you cut the base into three, use only two discs for assembly and the remaining part for the cream, so that the cream layer is not too thin. Whip 200 ml of liquid cream (with a tablespoon of sugar or vanilla sugar, if you feel the need) until firm. Cover the cake with cream and sprinkle coconut flakes on top. Refrigerate the cake for at least an hour before serving. Why I make the recipe often This cake doesn’t give headaches and doesn’t require complicated techniques. The ingredients are at hand, and the coconut flavor combined with the light base makes it suitable for birthdays or Sunday meals. It can be easily adapted; if I don’t have almonds, I use leftover base. It’s appreciated even by those who don’t love very sweet cakes. Tips and Variations Tips Follow the order of ingredients for the base. Do not open the oven in the first 15 minutes. The base is easier to cut if it is completely cooled. If you use crumbled base in the cream, be careful not to use too much, so the cream doesn’t thicken too much. The cream whips faster if it is very cold. Substitutions You can use ground pistachios or hazelnuts instead of almonds, but the taste will be different. White chocolate can be replaced with another brand, it is important that it is of good quality and melts easily. Coconut liqueur is optional. If you don’t have it, it can be left out. Variations For a taller cake, use a smaller pan or double the quantities. You can add a few real Raffaello pieces for decoration, if you have them. For an extra texture, place a few whole almonds between the layers. Serving Ideas It is served cold, straight from the fridge, cut into slices. It also works as a dessert after a lighter meal or with coffee. You can add extra coconut flakes or sliced almonds on top for appearance. Frequently Asked Questions 1. Can I use store-bought base? Yes, if you don’t have time to make the base at home, you can use store-bought sponge cake, but the texture will be slightly different. 2. My base sank in the middle. What can I do? Most often, it’s because the oven was opened too early or the baking was insufficient. Next time, check with a toothpick and don’t rush the cooling. 3. Can I prepare the cake a day in advance? Yes, it’s even better to let it sit overnight in the fridge. It cuts more nicely and the flavors meld together. 4. How do I choose the white chocolate for the cream? It is important that it is of good quality, without too many vegetable fats, so it melts evenly and gives a good flavor to the cream. 5. Can the Raffaello cake be frozen? I do not recommend it, as the base and cream with whipped cream change texture after thawing. Nutritional Values Approximately, a slice of cake (out of 10) has about 320-350 kcal. Carbohydrates: 25-30 g, proteins: 5-6 g, fats: 18-20 g. Values may vary depending on the type of chocolate and cream used. It is a denser dessert, with many fats from coconut, almonds, and cream. Storage and Reheating The cake can be stored in the fridge, covered, for up to 3 days. It is served cold. Reheating is not recommended, either in the oven or the microwave. If it has been stored longer, the base may absorb some moisture from the cream, but it does not become unpleasant. It is best consumed within the first 48 hours.

Raffaello Cake

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