Cake "Raffaello"

Raffaello cake is a very tasty dessert for lovers of coconut and coconut candies. In the process of making the cake, you will learn how to bake fluffy sponge dough and prepare light, airy and delicate cream. We invite you to familiarize yourself with the features of each cake and move on to the cooking process.

Coconut cake "Raffaello" at home

As the basis for a classic coconut cake, we will prepare the most delicate vanilla sponge cake with hot milk. It cuts well and soaks in pretty quickly. The cake is prepared very quickly, if you do not take into account the time for cooling the cakes and the finished dessert.

1. 
   How to make Raffaello cake with coconut at home? Place a saucepan with milk and butter over medium heat. As soon as the oil melts, turn it off.
2. 
   At the same time, combine the eggs with salt and beat until the mixture increases in volume. Gradually add crystalline and vanilla sugar, sifted flour with baking powder and continue kneading using a silicone spatula. It is important to break up all the lumps.
3. 
   Add milk to this mixture and mix again. The crust dough is ready.
4. 
   Grease the bottom and edges of the pan with butter, cover with parchment paper and fill with dough. Bake the cakes in an oven preheated to 180 degrees for 40 minutes. During this time, the biscuit should have time to rise and brown. Let the biscuit cool, then wrap it in cling film and leave it in the refrigerator overnight. In the morning, take out the biscuit and divide it lengthwise into three equal parts. It is advisable to use a special knife for cutting the biscuit so that the cakes do not shred.
5. 
   At the same time, prepare the cream. Mix sour cream, granulated sugar, egg, vanillin and flour. Place the mixture in a water bath and bring until thickened, remembering to stir. We also add crushed white chocolate bars, coconut flakes and softened butter. The mass has a creamy structure. We also leave it in the refrigerator overnight.
6. 
   Pour the cakes with milk impregnation, for which we dissolve 2 tablespoons of sugar in 50 ml of milk. Then grease the cakes with cream, joining them together.
7. 
   After the cake has cooled for 4-5 hours, you can start decorating. Traditionally, sprinkle with coconut flakes and decorate with small Raffaello candies. The cake is ready.

Enjoy your tea!

A simple and quick recipe for Raffaello cake without baking

Often in the summer you don’t want to use the oven at all, and in order not to deny yourself a light and tasty dessert, we suggest using the Raffaello cake recipe, which does not involve baking the cakes. To make a huge cake, you will need a small set of ingredients, and a step-by-step recipe with photos will speed up and simplify the cooking process.

Cooking time: 30 min.

Cooking time: 60 min.

Servings – 8-10.

Ingredients:

• Shortbread cookies – 500 gr.
• Milk – 1 l.
• Granulated sugar – 1 tbsp.
• Coconut flakes – 100 gr.
• Butter – 200 gr.
• Egg yolk – 2 pcs.
• Wheat flour – 3 tbsp.
• Potato starch – 3 tbsp.
• Vanilla sugar – 8 gr.

Cooking process:

1. Divide the milk into two parts of 300 and 700 ml. Place most of it over medium heat and bring to a boil.

2. Add flour, granulated sugar, vanilla sugar and potato starch to the egg yolks in a separate container. Mix well until smooth and add the remaining milk. We make sure that no lumps form.

3. Pour the homogeneous mass into the boiling milk in portions, without stopping stirring. Continue to simmer until thickened. The cream should be moderately liquid.

4. While the finished cream cools at room temperature, beat the softened butter with a mixer until white and gradually add it to the cooled cream. Mix everything thoroughly.

5.Now we need a springform pan in which we will layer our ingredients. Cover the bottom with parchment paper and lay out the cookies in one layer, coat the top with cream.

6. We also continue to lay out layers one by one until we have used all the cookies. Sprinkle the top layer generously with coconut flakes. Leave the finished dessert in the refrigerator for two hours.

7. We take the cake out of the mold and invite loved ones for a treat.

Enjoy your meal!

Step-by-step recipe for making Raffaello cake with cottage cheese

An interesting feature of making a coconut cake based on a curd sponge cake is the formation of the dough into small balls, from which delicious and light cakes are obtained. Thin curd cakes are well soaked and go well with the other ingredients. And thanks to the cottage cheese, the cake turns out to be satisfying and nutritious.

Cooking time: 30 min.

Cooking time: 25 min.

Servings – 8-10.

Ingredients:

• Egg – 2 pcs.
• Cottage cheese – 200 gr.
• Wheat flour – 300 gr.
• Granulated sugar – 200 gr.
• Soda – 1 tsp.
• Salt – 1/4 tsp.

For cream:

• Egg – 2 pcs.
• Milk – 500 ml.
• Granulated sugar – 200 gr.
• Vanilla sugar – 10 gr.
• Butter – 200 gr.
• Wheat flour – 1.5 tbsp.
• Coconut flakes – 40 gr.

Cooking process:

1. Beat the eggs with a mixer, gradually adding sugar, for two minutes. Add grated cottage cheese, salt, soda and continue whisking.

2. As soon as the mass becomes homogeneous, add sifted flour portionwise. Mix well with a spoon. Divide the dough into five equal parts, forming six balls, and place it in the refrigerator for one hour.

3. Let's move on to preparing the cream: beat eggs, granulated sugar and vanilla sugar in a bowl.Add the flour sifted through a sieve and continue mixing thoroughly. Pour milk into the mixture and place in a saucepan over low heat. Stirring constantly, bring to a boil. Remove from heat and let cool.

4. Beat the softened butter with a mixer until fluffy. Gradually add two tablespoons of cream to the whipped butter and mix well. Mandatory condition: butter and cream must be at room temperature. Pour coconut flakes into a homogeneous mass and continue whisking thoroughly.

5. On parchment paper, draw a circle with a diameter of approximately 25 cm and distribute the dough evenly around the circle. Preferably with wet hands.

6. Bake five cakes one by one for five minutes in an oven preheated to 180 degrees. Cool the finished curd cakes at room temperature, generously grease with coconut cream and place on top of each other.

7. Sprinkle the top layer with coconut flakes. And put it in the refrigerator. The cooking process is complete.

We wish you a pleasant tea party!

Delicate Raffaello cake with condensed milk cream

Surely you also noticed the unusual design of the classic Raffaello cake. The frozen white chocolate glaze combined with delicate condensed milk cream requires special attention, and thanks to our recipe you can easily cope with its preparation.

Cooking time: 80 min.

Cooking time: 30-40 min.

Servings – 8-10.

Ingredients:

• Egg – 6 pcs.
• Wheat flour – 130 gr.
• Granulated sugar – 180 gr.
• Vanillin – 1.5 g.

For cream:

• Soft cheese made from cream – 500 gr.
• Condensed milk – 380 gr.

For impregnation:

• Condensed milk – 2 tbsp.
• Milk – 6 tbsp.

For filling and decoration:

• Almonds – 40 gr.
• White chocolate - 170 gr.
• Cream (33%) – 300 ml.
• Powdered sugar – 2 tbsp.
• Coconut flakes – 80 gr.
• Candies “Raffaello” – 6 pcs.

Cooking process:

1. The most important thing in successfully preparing a cake is to bake a tasty and soft sponge cake. In a deep bowl, combine the eggs, a packet of vanillin, and granulated sugar and beat vigorously for ten minutes until the mass becomes fluffy and snow-white.

2. Sift the flour through a sieve, continuing to stir lightly with a spatula so that the mass does not sink. At this stage it is important to maintain volume and airiness.

3. Cover the bottom and edges of the mold with parchment paper and distribute the dough evenly over the entire surface. Preheat the oven to 180 degrees and set aside for 30-40 minutes so that the dough has time to bake well and brown.

4. At this time, fry the almonds for several minutes and chop.

5. Check the readiness of the biscuit. It is important that the wooden skewer remains dry when piercing.

6. To soak the cakes, add regular milk to the condensed milk and mix well.

7. For the cream, beat soft cream cheese and then add a can of condensed milk. Continue beating with a mixer until a fluffy mass is formed.

8. The biscuit has cooled and now carefully cut the large cake into three equal parts. We take a dish for serving the cake and lay out the first cake layer, which we pour with impregnation and grease with some of the cream. Sprinkle the soaked cake with nuts. We repeat the same manipulations with the second cake. We just saturate the last cake without lubricating it with cream.

9. Wrap the cake in cling film and leave to cool for at least three hours.

10. In the meantime, let's start preparing the glaze. Melt the chocolate bar in a water bath or in another way convenient for you.Add cream to the melted chocolate and mix thoroughly until smooth. Let the glaze cool at room temperature.

11. The most patient ones have reached the final stage. Remove the cling film and grease the cake on all sides with the remaining cream. Drizzle the cooled glaze over the cake. Sprinkle the top generously with coconut flakes. It is advisable to leave it in the refrigerator for an hour until the glaze hardens.

12. We suggest preparing the decorations for the cake as follows. Beat the heavy cream with a mixer for 1-2 minutes. Then add powdered sugar and continue beating at high speed until stiff peaks form. Using a pastry bag with a grooved nozzle, decorate the cake with whipped cream and Raffaello candies. We hope that you enjoyed the cooking process and are ready to enjoy the unique taste of the cake.

Enjoy your meal.

How to make Raffaello cake with white chocolate at home?

Let's dilute the classic recipe for Raffaello coconut cake with a layer of light, as air, and crispy meringue with a pronounced almond flavor. And the buttery cream based on white chocolate and condensed milk focuses on the aged milky sweetness of the dessert, which leaves a pleasant aftertaste.

Cooking time: 60 min.

Cooking time: 40 min.

Servings – 8-10.

Ingredients:

• Egg – 4 pcs.
• Wheat flour – 100 gr.
• Granulated sugar – 150 gr.
• Coconut flakes – 60 gr.
• Salt – 1 pinch.
• Vanillin – 1 pinch.

For the meringue:

• Egg whites – 100 gr.
• Granulated sugar – 120g.
• Almonds – 100 gr.
• Wheat flour – 20 gr.
• Salt – 1 pinch.
• Vanillin – 1 pinch.
• Citric acid – 1 pinch.

For cream:

• Condensed milk – 380 gr.
• White chocolate – 100 gr.
• Butter – 450 gr.

For impregnation:

• Ice cream sundae – 300 gr.

For decoration:

• Coconut flakes – 60 gr.
• Candies “Raffaello” – 8 pcs.

Cooking process:

1. In order for the finished dessert to please you with the result, we will need to bake the sponge cake and prepare the meringue a day before assembling the cake. Separate the whites from the yolks. Combine the whites with salt and beat until light foam is obtained. With the mixer running, add sugar in portions. As a result, the foam should be dense and glossy in appearance.

2. Add the yolks to the resulting mass and beat at low speed for a minute. It is important that the whipped whites do not settle before this.

3. Sift flour and vanillin through a sieve into the same container. Mix the dough thoroughly with light movements of the spoon from bottom to top.

4. Add coconut flakes to the homogeneous mass, mix gently and pour into the prepared baking dish.

5. Bake the cake for 40 minutes in a preheated oven. Check the readiness of the biscuit with a skewer. It looks rosy and quite porous. Wrap the cooled biscuit in cling film and put it in the refrigerator for a day.

6. Wash the almonds and pour boiling water for 20 minutes and peel off the shell.

7. After this, be sure to dry and fry in the oven until golden brown.

8. Add flour, vanillin and sugar to the almonds chopped into fairly large pieces.

9. Separately, beat the whites combined with a pinch of salt, initially until a light foam forms, and then into a denser one, gradually adding granulated sugar. The protein foam should be soft and stable in consistency.

10. Combine the protein and nut mixtures, slowly, stirring with light movements.

eleven.Place the resulting mass into a pan lined with parchment paper.

12. Place the meringue to dry in an oven preheated to 150 degrees for two hours until lightly golden. Leave the finished cake to dry on a wire rack overnight.

13. The next day, prepare the cream: add grated white chocolate to the condensed milk and heat in a water bath until smooth. Cool the mixture at room temperature.

14. Beat the softened butter until fluffy and gradually combine with the milk-chocolate mixture. The result is a very light and fluffy cream with a smooth texture. So that the cream does not have time to harden, we hurry to move on to the next stage.

15. Divide the sponge cake lengthwise into two parts and soak it with pre-melted ice cream.

16. Grease the first layer generously with cream, put the meringue cake on top, coat it with a thick layer of cream and cover with the second part of the sponge cake.

17. Grease the finished cake completely with cream, generously sprinkle with coconut flakes and decorate the top with Raffaello candies. We put it in the refrigerator for several hours and get ready for the arrival of guests.

Enjoy your tea!

Delicious homemade Raffaello cake made from ready-made sponge cakes

Thanks to this recipe, you will be able to save a decent amount of time, but at the same time you will not miss the opportunity to please yourself and your loved ones with a delicious treat. It will take a little effort on your part to prepare the cream and soak it in ready-made store-bought cakes.

Ingredients:

• Ready-made biscuit - 1 pc.
• Almonds – 80 gr

For cream:

• Mascarpone – 400 gr.
• Condensed milk – 300 gr.

For impregnation:

• Milk – 3 tbsp.
• Condensed milk – 1 tbsp.

For decoration:

• White chocolate - 150 gr.
• Cream (35%) - 75 gr.
• Coconut flakes – 100 gr.

Cooking process:

1. For the ganache, pour the cream into a saucepan and bring almost to a boil over low heat. Pour warm cream over the chocolate pieces and leave for a couple of minutes. After the chocolate has melted, stir the mixture until smooth. Cool the liquid mass and cool it in the refrigerator for at least an hour.

2. To prepare the cream, we will need mascarpone cheese and condensed milk at room temperature. Combine the two components together and beat with a mixer until fluffy. Next, put it in a pastry bag and also put it in the refrigerator.

3. We prepare the impregnation for the cakes from plain and condensed milk. Stir until smooth.

4. Before frying the almonds, add water to the nuts and bring to a boil over low heat. Next, leave for three minutes and then rinse with cold water. Remove the husks, dry them and pour them into a dry frying pan. Fry for five minutes and chop coarsely.

5. Cut the finished sponge cake into two layers.

6. Lay out the first cake layer, pour it over with impregnation and coat it with mascarpone cream. Sprinkle chopped almonds on top and cover with another cake layer, tightly connecting them to each other. We repeat the same steps as with the first cake. Place the soaked and creamed cake in the refrigerator for at least three hours.

7. Beat the cooled ganache mixture until fluffy and light and transfer it to a pastry bag with nozzles.

8. Apply the cream around the entire perimeter of the cake, leveling it with a spatula or large knife. Sprinkle generously with coconut flakes. If desired, you can decorate with nuts, chocolate or Raffaello candies.

Delicate creamy Raffaello cake with mascarpone and coconut

You are probably familiar with the delicate sweet-creamy taste of mascarpone, thanks to which desserts acquire a special sophistication. Did you know that this cheese, originally from Italy, is full of vitamins and beneficial microelements that have a positive effect on the body.

Cooking time: 30 min.

Cooking time: 35 min.

Servings – 8-10.

Ingredients:

• Egg – 3 pcs.
• Wheat flour – 100 gr.
• Water – 4 tbsp.
• Granulated sugar – 150 gr.
• Baking powder – 2 tsp.
• Potato starch – 100 gr.
• Coconut flakes – 40 gr.

For cream:

• Mascarpone cream cheese – 400 gr.
• Condensed milk – 150 gr.
• Almonds – 60 gr.
• Candies “Raffaello” – 14 pcs.

Cooking process:

1. Slowly begin to beat eggs, granulated sugar and water at room temperature with a mixer, gradually increasing the speed. As soon as a dense, stable foam is formed, sift flour with baking powder and potato starch into it. Continue mixing with a whisk or spatula, mixing coconut into the dough.

2. Pour the finished dough into a pre-prepared form and bake in a preheated oven at 180 degrees for 30-35 minutes.

3. While the dough is baking, let's start preparing the mascarpone cream. Grind the almonds into small grains and fry in a frying pan until golden brown for about four minutes.

4. Gradually add condensed milk to the cream cheese and beat until smooth.

5. Cool the finished cakes and carefully cut them lengthwise into three equal parts. It is better to use a knife with a serrated blade.

6. The main steps are completed, let's move on to assembling the cake. Spread buttercream over the crust and sprinkle with toasted almonds. We do the same with the second and third cakes, connecting them together.Grease the sides and top of the cake with the remaining cream. Use a spatula to smooth out the top of the cake, sprinkle with coconut flakes and decorate with Raffaello candies. Place the finished cake in the refrigerator to soak for 12 hours.

Enjoy your meal!

A simple and delicious recipe for homemade Raffaello cake with custard

Custard can be considered a universal layer for different types of desserts. Indeed, despite the fact that it thickens during cooking, the driest cakes soaked in it become juicy and do not require additional impregnation. And the creamy and delicate taste allows the dessert to melt in your mouth.

Cooking time: 30 min.

Cooking time: 40-50 min.

Servings – 8-10.

Ingredients:

• Egg – 5 pcs.
• Rice flour – 350 gr.
• Granulated sugar – 50 gr.
• Kefir – 250 ml.
• Coconut flakes – 100 gr.
• Baking powder – 1.5 tsp.

For cream:

• Powdered milk – 100 gr.
• Milk – 500 ml.
• Coconut flakes – 100 gr.
• Granulated sugar – 50 gr.
• Corn starch – 2 tbsp.

Cooking process:

1. Carefully separate the yolks from the whites. We will use the whites later, and beat the yolks until a fluffy foam forms.

2. Pour kefir into the beaten yolks and mix. Then add bulk ingredients (granulated sugar, coconut flakes, rice flour and baking powder). Stir until the mass becomes homogeneous.

3. Slowly add the whites into the dough and try to mix from top to bottom.

4. The dough is ready for baking. Cover the bottom and edges of the baking dish with parchment and fill with dough. Place in an oven preheated to 180 degrees for 40-50 minutes.

5. The cakes turn out to be tender; you need to take them out of the mold with special care. Let the biscuit cool and proceed to preparing the custard.

6.In a saucepan, combine milk, cornstarch, coconut, granulated sugar and milk powder. Stir lightly and place on low heat.

7. Cook the cream until thick, remembering to stir. At the same time, divide the cooled cakes into a couple of parts of equal thickness and spread with custard.

8. We move on to the decorating stage. Here you can show your imagination or follow our advice. Sprinkle coconut flakes on top of the cream and place fruit around the perimeter of the cake. Before serving, the cake must soak for at least four hours.

Enjoy your meal!