Raffaello Cake: Recipe and photos on the All About Desserts website

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1 A traditional delicious recipe

Many of us adore the famous almond and coconut candies "Raffaello." Unfortunately or fortunately, you won't eat them often or in large quantities, but you'll definitely want to make something with a similar, exquisite, and delicate flavor. Today, there are many recipes for making sweets and cakes at home, but we will look at the recipe for the king of all desserts - Raffaello cake.

There are actually many variations of this dessert. We've selected only the most delicious and interesting ones for our users. You can also see photos of the finished dishes after the recipe. We'll be looking at a traditional cake, a cake with mascarpone cream, and a no-bake cake. All of them have a Raffaello flavor.

A traditional delicious recipe

This recipe may not be the easiest, but it's definitely worth making and sharing with your friends and family. Let's start with the frosting, which we'll need:

250 ml heavy cream
A packet of vanilla sugar
A can of condensed milk
Half a liter of coconut milk
100 g peeled almonds
10 gelatin sheets

First, lightly toast the almonds and let them cool. Meanwhile, prepare the cake pan by tracing the shape onto baking paper with a pencil (up to 10 cm high and 20 cm in diameter). Next, mix the coconut milk with the condensed milk, add the vanilla sugar, and simply stir until smooth. Meanwhile, soak the gelatin sheets in room-temperature water for 5 minutes. Then, squeeze them out and dissolve them, adding 10 degrees of boiling water. This is approximately 2 tablespoons. Next, add a small amount of the milk mixture to the gelatin: 3 tablespoons. Dissolve thoroughly, stirring.

Pour the gelatin into the condensed coconut milk in a thin stream, whisking vigorously with a mixer. Cover the entire bowl with plastic wrap and refrigerate for 20 minutes until the jelly begins to thicken. Meanwhile, whip the cream until very thick. Add it to the jelly along with the nuts, stirring in and out.

Line the dome-shaped form with cling film and pour the mixture into it, cover with film again and put it in the refrigerator for 3 hours.

Meanwhile, let's get started on the cake layer. To do this, you'll need:

75 g of butter
135 g of flour
One egg
2 tablespoons of sugar
90 g of coconut flakes
½ tsp baking powder
Coconut liqueur 10 ml

Mix the flour with the baking powder and cut the butter into pieces. Mix everything thoroughly except the egg and liqueur, then add the eggs and liqueur. Mix well. Form the dough into a ball with your hands. Wrap in plastic wrap and place in the freezer for an hour. It should be a smooth, gratifying consistency.

Grate the dough onto the prepared paper (with a circle drawn on it) using a coarse grater. Don't go beyond the edges of the circle. Grate the remaining dough alongside. Bake in a preheated oven for 20 minutes. Bake at 180°C.^ABOUT.

Now comes the fun part. Place the cake layer on a plate, then spread the set jelly on top. Place the broken cookies that were baked next to the cake layer into the jelly. Cover with apricot jam, spread with whipped cream, and sprinkle with coconut flakes.

This Raffaello recipe is challenging, but it's delicious. The cake should turn out like the one in the photo: dome-shaped.

Cake with mascarpone cream

This exquisite cake will be a perfect addition to a holiday table or dinner with your loved one. For a dessert like the one in the photo, you'll need:

For the cake:

5 medium chicken eggs
100 g of wheat flour
10 grams each of vanilla sugar, baking powder, and almond extract
180 gr. granulated sugar
Salt on the end of a knife

For the cream:

Mascarpone cheese 400 gr.
Coconut flakes 85 gr.
Powdered milk 35 gr.
100 g almonds
A can of condensed milk
125 g butter
100 ml of milk

First, beat the eggs with sugar and almond extract until stiff. Mix the flour with baking powder and vanilla, then gradually add it to the whipped mixture. This will give you a well-whipped sponge cake batter, which you can place in a preheated oven for 30 minutes. Do not uncover it during the baking process. Set the oven temperature to 180°C.^ABOUT.

While the sponge cake is in the oven, prepare the cream. In a separate bowl or glass, combine a tablespoon of condensed milk and milk. Set aside. Beat the mascarpone, condensed milk, and butter with a mixer. Then add 40 grams of coconut flakes and powdered milk. Roast and chop the almonds.

Let's form our coconut cake with almond cream. Cut the sponge cake into three pieces. Soak all three with the milk mixture from the cup. Next, spread the first and second layers with buttercream and sprinkle with toasted almonds. Cover the third layer and generously spread the remaining cream over the entire cake, then sprinkle with coconut flakes. Refrigerate for three hours. The finished cake will look beautiful, just like the photo. The recipe is quite simple, yet very sophisticated.

No-bake Raffaello

For those who don't have an oven or don't want to bake, but still want to treat themselves to a delicious Raffaello, we offer several no-bake cake recipes.

Recipe #1. For this cake you will need:

500 g of cookies, you can use shortbread cookies
¾ cup white sugar
750 ml of milk
3 heaped tablespoons of flour and starch
300 g butter
60 g of white chocolate
A packet of vanilla sugar
1.5 cups coconut flakes

First, prepare the pudding: bring 1.5 cups of milk to a boil. Meanwhile, mix the remaining 1.5 cups with the flour, sugar, and vanilla and gradually pour into the milk on the stove. Stir until a thick mixture forms. Next, beat the butter with a mixer and gradually add the cooled milk mixture. Beat well and add a cup of chocolate chips and 30 grams of grated chocolate.

Form the cake as shown in the photo: line the pan with cookies (make sure there are enough cookies for three layers). Spread each layer with cream. Sprinkle the remaining shavings and chocolate on top. Let it sit overnight to soak.

Recipe #2: Soufflé Cake

This Rafaello recipe is simple. Your whole family and guests will love it.

For the basis we take:

40 g of wafer sheets
50 g of coconut flakes
50 g almonds
A bar of white chocolate
80 g butter
50 g of sugar

Peel the almonds (or use already peeled ones) and bake them in the oven for about 10 minutes, until they begin to brown, at 150 degrees Celsius. Make crumbs from the wafers.

In a frying pan, combine the almonds and coconut flakes, stirring constantly to prevent burning. Once the ingredients are hot, add the sugar, stirring constantly. Then add 30g of butter, stirring constantly. Meanwhile, melt the chocolate and butter in a double boiler, then combine with the wafer crumbs.

Take a 20-22 cm diameter pan, line it with parchment paper, and spread the chocolate-wafer mixture on it. Press it down firmly and refrigerate.

For the soufflé:

white chocolate bar
200 g of condensed milk
100 g of almonds
Half a liter of coconut milk
250 ml heavy cream
15 g of gelatin

The soufflé recipe is very simple: soak the gelatin in 5 tablespoons of cold milk, then heat the remaining milk in a saucepan. Melt the gelatin in a double boiler. Then mix it with the warmed milk and condensed milk (it's important that it's tasty). Cool and place in the freezer for about 20 minutes to begin to thicken. Then remove from the freezer, beat thoroughly with a mixer, and add the melted white chocolate.

Whip the cream until very thick. Combine with the coconut mixture, stirring gently. Finally, fold in the chopped almonds. Pour everything over the cake and refrigerate overnight. In the morning, sprinkle with coconut flakes. You'll have a delicious and beautiful Raffaello soufflé cake, just like the photo.

Note: Many people think of "Rafaello" as a simple curd Napoleon with custard. But that's a mistake! A curd-based cake recipe can't replace the delicate flavor of the base, nor can a custard recipe replace the exquisite combination of almonds and coconut.

We wish you a good mood and bon appétit! Try making other desserts from our website.