Raffaello Cake Recipe

Raffaello Cake is one of the most delicious cakes, the same as the taste of Raffaello chocolate will sweeten your meals on holidays, birthdays, special days, etc.
The combination of the same ingredients as Raffaello chocolate makes this cake a delight in itself for all those who love and prefer this type of chocolate, full of flavor and aroma of coconut, white chocolate, almond flour, and condensed milk.

The delicious taste is not only in the filling cream of this cake but also in the sponge cake. It cooks with the same ingredients and turns out to be much crunchy, soft, and full of flavor.
I baked this cake for Valentine’s Day, but you can prepare it for your pleasure whenever you like.

Ingredients for an 18-20 cm cake ring

For Raffaello sponge cake

• 90 g coconut flour
• 90 g almond flour
• 90 g cake flour
• ½ baking powder
• 4-eggs
• 55 ml coconut milk
• 100 g powder sugar
• 180 g of room temperature soft butter
• 2 tbsp of sugar

For the syrup

• 50 g condensed milk
• 50 ml coconut milk

For Raffello cream

• 250 g milk cream or butter
• 160 g condensed milk
• 80 g white chocolate
• 100 g whipped cream

For decor

• ground coconut
• Raffaello chocolates
• white chocolate

Directions

Sponge Cake Cooking

1. We will mix all three types of flour, we will pass them in a kitchen shredder to grind them as finely as possible, and we will sift them to have a fine mixture for our cake. Add the baking powder, mix them, and leave them separate.
2. We will separate the egg yolks separately from the whites in different containers.
3. In a deep glass bowl, add the butter into pieces softened at room temperature and beat with an electric hand beater for 2-3 minutes until it becomes a cream.
4. We will add powdered sugar and stir again for 1-2 minutes at maximum speed.
5. We will add the flour mixture, piece by piece, and continue mixing.
6. Add the egg yolks one by one, adding the second when the first absorbs.
7. Add the milk and mix well first with the electric beater and then mix with a spatula.
   
8. We will also beat the egg whites at maximum speed until to be a steady meringue.
9. We add the sugar divided into two parts during the beating, and at the last minute, we beat the meringue at the minimum speed to let out the air that may be inside them.
   
10. We will add the meringue to the cake dough piece by piece, mixing them lightly with a spatula, and we will add the whole mass to the pan lined with baking paper.
    
11. Bake in a preheated oven at 180 degrees for 40 minutes. Do the toothpick test.
12. Take it out of the oven, remove it from the pan and let it cool completely before cutting it and assembling our cake. You can pick and bake the dough in two identical pans to avoid the cutting process.

Preparation of Syrup

1. The preparation of the syrup is simple. In a bowl, we will mix the two ingredients well until they become an equal mass. With it, we will soak up the parts of the cake during the cake assembly.

Preparation of Cream

1. We will beat the milk cream with an electric beater. You can also use butter instead.
2. Add the condensed milk and mix again with an electric beater.
3. Add the melted white chocolate and mix again.
4. We will also beat the whipped cream separately until it becomes firm. We add it piece by piece to the cake cream. The cream is ready for assembling the cake.

Cake assembly

1. We will cut the cake into two parts, removing the cake dome lightly to have leveled layers.
2. We transfer the first layer to a plate and will soak up it with condensed milk syrup. Add a part of Raffaello cream and level it well.
3. Place the second cake layer and moisture it again with the syrup. We cover the entire cake surface and sides with the Raffaello cream. We level it well. We will cover the entire cake with ground coconut.
4. Put it in the fridge to stand for a few hours before serving and decorate it with Raffaello chocolates as well as grated white chocolate, or in the shapes you want, whether it is flowers, balls, or even heart.
   

Bon Appetit!

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