Raffaello Cake – 7 delicious homemade recipes

How to bake a Raffaello cake at home? This decorated cake will become the decoration of any table if you try to prepare it using a suitable recipe. At the same time, if properly decorated, it will be suitable for various celebrations: birthday, marriage, New Year, March 8, Easter. Read more...

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On March 8

How to make homemade Raffaello cake

Everyone knows the famous Italian sweets with the wonderful name “Raffaello”. They began to be produced in the nineties of the last century. And in the three 10 years since then, their popularity has not diminished in any way. On the contrary, a wide variety of Raffaello’s recipes have become popular, both the candies themselves and the most unique and beautifully decorated desserts: pastries, cakes, mousses, creams.

The 5 most commonly used ingredients in Raffaello cake recipes:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
coconut flakes	592	13	65	14
Condensed milk	324	7.2	8.5	56
Sugar	398			99.7
Almond	609	18.6	53.7	13
Cream	300	2.8	20	3.6

The original, from which the Raffaello cake was copied, is a round wafer sphere, hollow inside, with a milky interior and a whole almond kernel. The outside is sprinkled with coconut flakes, sealed with snow-white chocolate. That’s why Raffaello’s cake is always snow-white inside and out, also sprinkled with coconut shavings and glazed with snow-white chocolate.

But this cake is prepared not according to one recipe - there are many of them, they are all different. Someone makes at least 5 cake layers, any of which is coated with snow-white airy cream. Others are limited to 2 shortcakes. There are traditionally round cakes, there are square, heart-shaped, hemisphere, tall and low, simply cut into cakes.

5 low-calorie recipes for Raffaello cake:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Raffaello cake with cottage cheese	14 h 20 min	278	+24
Raffaello cake with mascarpone	1 hour 20 minutes	335	+73
Sponge Cake Raffaello with almonds and coconut flakes	2 hours 30 minutes	346	+144
Soft Raffaello cake	1 d 7 h	348	+63
Raffaello cake without baking	11 hours 30 minutes	350	+53

Homemade Raffaello cake can be baked not only in the oven, but also in a slow cooker. Some housewives manage to fry cake layers in a frying pan, both sponge and shortbread. It is appropriate to decorate this cake with candies of the same name, from which it gets its name, whipped cream, peeled almonds, berries like strawberries, blueberries, dark currants, cherries, and pieces of new fruit.

Blog of Maria Snow White

Cake Raffaello

Hi all. Now, as promised, I’m posting my own version of the Raffaello cake based on the candies of the same name. Dedicated to all those who love these coconuts.

It took me a long time to find a suitable recipe for this cake on the Internet, but I rejected most of the creams because of their “fat content”, and others because the goods were too expensive. In the first case, the recipes used a huge amount of condensed milk, butter and chocolate, which means that the candies themselves may not even taste like anything, but I didn’t want to eat a real piece of cake with such cream, and even in the summer.

In the 2nd case, the creams included ingredients such as Mascarpone and heavy cream, which residents of small cities (and especially villages) cannot find during the day.

This is how the recipe for the economical Raffaello cake was born, by the way, the taste did not deteriorate from this. The cake comes out very soft, not cloying and tender.

If you have found a coconut cake recipe with the easiest composition, both in terms of calories and in terms of production, then this article is for you.

As a base, I chose a sponge cake with hot milk. It comes out very tasty. In one of the previous articles, I already wrote that having prepared it at one fine moment, it did not reach the cake, but was eaten just like that.

You can choose a sponge cake to suit your own taste, here are links to my recipes for the most suitable options: sponge cake with hot milk, sponge cake with boiling water, vanilla sponge cake, angel sponge cake with squirrels. Choose any one, they are all quite good in their own right.

I will not dwell on making sponge cake; everything is carefully described in my articles. Let's prepare the cream.

Read also: Yeast roll

As a cream, I chose Ice cream (sour cream custard), which almost all of you loved so much. After changing it slightly, I came up with a nice version of coconut cream.

350 g sour cream (20−25% fat)
80−90 g sugar
1 testicle
3 tablespoons flour
vanillin 1 g
coconut flakes 100 gr
snow white chocolate 100 gr
butter 180 gr

The cream, like the sponge cake, needs to be prepared in advance. Because at night (that is, the dark time of day) it must stand in the refrigerator, only in this way will it perceive the correct structure.

The cream is prepared in a water bath, put a saucepan with water on the stove, in another container mix sour cream, sugar, flour, egg, vanillin.

As soon as the water boils, place our bowl of ingredients on top of this pan.

Stirring constantly, bring the cream until it thickens.

The production time depends only on the fat content of your sour cream; the fatter it is, the faster the cream will set. Almost everyone has a question: is it possible to prepare this cream with a sour cream fat content just below 20%? The answer is yes! While in Vologda, I prepared this cream from locally produced sour cream, its fat content was 18%, the cream came out good.

What kind of sour cream does not make cream? From a substitute, in other words from a sour cream product! Look closely at the label; it does not have to contain vegetable fats!

While the cream thickens, chop up our chocolate. For this cake I chose chocolate with almonds and coconut. But I didn’t see any super improvements from this, so next time I’ll choose just snow-white chocolate without additives.

Once the cream has thickened, remove the bowl from the water bath. Add chopped chocolate and coconut flakes. Mix everything and cool to room temperature.

Beat butter at room temperature until white and thick.

Add cooled one spoon at a time! Whip the cream without ceasing.

So we beat all our mass.

Next, put the cream in the refrigerator overnight (that is, in the dark) to stabilize.

In the morning we get a very dense consistency. Our cream is ready.

Honestly, I also added a crunchy layer of almond praline and waffles to the cake. I didn’t like the result, so like a sponge cake for such a crispy layer, it is covered with chocolate (in our case we need snow-white), and nuts and waffles are laid out on top of the chocolate. All I had on hand was the “Our Motherland” chocolate; it was incredibly sweet. If I had consumed professional chocolate, there would not have been such an oversweetening effect. If you also don’t have high-quality chocolate, then it’s better to limit yourself to only pralines.

What is praline? These are caramelized nuts. There are several options for making pralines. I will now outline the most common one.

How to make almond praline at home, step by step recipe with photos.

100 g sugar
50 g almonds

Take the thickest-walled saucepan. Pour sugar into it and place it on the stove over medium heat.

We wait until the sugar melts. You can stir this mass to help the sugar melt. Even if the sugar crystallizes, it’s not terrible, it will give a zest to the caramel. The main thing here is not to overcook the sugar, it should be a light amber color; if you overcook it, the mixture will be bitter!

It is better to dry the nuts (in our case, almonds) in advance in a dry frying pan and chop them a little. Place them on a silicone mat or baking paper.

Pour caramel over the nuts, trying to cover them all with a thin layer.

Once the caramel hardens, remove the praline and place it in a blender in small portions.

The amount of grinding is one hundred percent up to you. Unfortunately, my blender broke down and in the kitchen there was only an old food processor, which either made very small crumbs or did not chop at all. He didn't give out the middle. So, I’ll say that you need to try not to crush it too much. So that the praline crunches pleasantly in your mouth.

Our caramelized almond praline is ready.

During the day, cut the biscuit into 3 shortcakes.

Our coconut cream has a rather dense structure, so it cannot saturate the sponge cake sufficiently. I brushed a little over the surface of the cakes with my favorite milk impregnation. Do not make very sweet syrup, our cream is completely sweet, otherwise the cake will turn out cloying.

We assemble the cake in the following sequence: shortcake - praline - cream - shortcake - praline - cream - shortcake. There is quite enough cream there, so you don’t have to regret it.

If you decorate the cake, like me, sprinkled with shavings, then you need to set aside 3 tablespoons of cream to coat the cake. If you want to smooth the cake with a different cream, then it is better to create a border of coconut cream before pouring the praline onto the cake, so that these nuts do not later crawl out onto the top coating.

165 Explanations

Hello! Maria, can the Sundae cream be covered with ganache made from snow-white chocolate and cream? Or is it better to just coat the cake with ganache? I wish my one year old daughter to create your cake Raffaello I’m afraid of messing up (

Hello, you can cover the top of the cake with snow-white chocolate ganache, these creams mix well.

Cake "Raffaello" at home - very tasty and tender

To make the Raffaello cake at home, the following ingredients will be useful:

How to make Raffaello cake at home:

The shortbreads for the Raffaello cake must be baked in advance, the day before assembly. And sponge cake and meringue. The biscuit will need to rest in film in the refrigerator, and the meringue will need to dry at room temperature in a dry, well-ventilated area. Let's start with the biscuit. Separate the whites from the yolks.

Add salt to egg whites...

...and beat into foam.

Without stopping whisking, add sugar in three or four additions. Beat until you obtain a thick, glossy foam that is strong and stable. When turning the container over, the foam does not spill out, does not even float - it confidently holds its shape and remains in place.

Now add the yolks one at a time, beating at low speed. We mix them in very quickly, for one minute, not longer (so that the whipped whites do not settle).

Sift flour with vanilla onto the egg mixture.

Gently knead the dough until smooth using movements from bottom to top. Do not stir for a long time so as not to settle the dough.

Add coconut flakes.

Carefully mix everything and pour into a baking dish lined with parchment.

Bake the biscuit in the oven preheated to 180˚C for about 40-50 minutes. The finished biscuit springs back when pressed, and when pierced, a wooden skewer comes out dry. Cool the biscuit on a wire rack. From the indicated amount of ingredients I got a shortbread with a diameter of 22 cm and a width of 6 cm.

After cooling, wrap the biscuit in cling film and put it in the refrigerator for a day. Now let's make the meringue. Wash the almonds, pour boiling water for 10-15 minutes and peel off the shells.

Then dry and fry in the oven until golden brown. Approximately 15-20 minutes at 180˚C.

Chop or crush the almonds into large pieces, mix with flour, vanilla and 60 g of sugar.

Separately beat the whites with a pinch of salt - first into a light foam, then into the most dense foam, gradually adding the remaining sugar (60 g).

The protein foam will be very warm, but stable.

Add the nut mixture to it, mix gently with movements from bottom to top.

Place in a pan lined with parchment.

Dry the meringue in the oven at 150˚C for 2 hours. The meringue should brown slowly (to a light golden color) and dry out, but not bake or darken. Therefore, it is better to closely monitor the temperature in the oven and adjust it as necessary. It may even be useful to open the oven door slightly while the meringue is baking - I do this all the time with my own gas oven. We leave the finished cake in the oven until it cools completely, then remove it from the mold, remove it from the parchment and leave it on a wire rack for a day to completely dry out and ventilate. From the indicated components I received a shortbread with a diameter of 22 cm and a height of 4 cm.

After 24 hours, you can prepare the cream and assemble the cake. For the cream, grate snow-white chocolate into the condensed milk.

Heat slightly in a water bath so that the chocolate melts and mixes with condensed milk. Let the milk chocolate syrup cool.

Beat softened butter until fluffy.

Continuing to beat, add the milk-chocolate mixture evenly, spoonful at a time.

Cake "Rafaello" from Mioko

Ingredients:

For the biscuit:
C0 eggs - 4 pieces
Sugar - 135 g
Wheat flour - 110 g
Butter - 40 g

For the cream:
Snow-white chocolate - 110 g
Butter - 15 g
Condensed milk - 150 g
Cream from 33% - 210 ml
Coconut flakes - 40 g

For impregnation:
Condensed milk - 40 g
Water - 40 ml
Milk - 50 ml

For the crunchy layer:
Peeled, dried almonds - 65 g
, or
Chilled chopped Raffaello candies - 5-6 pieces
, or
Chopped almonds - 20 g,
Waffle crumbs
, Nut butter (praline) - 20 g,
Snow white chocolate - 25 g

I bake in 2 pans, dividing the dough in half by eye.

Preheat the oven to 180 degrees.

Line the bottom of the springform pan with parchment; under no circumstances should the sides of the pan be greased with anything.

The dough will stick to the walls during baking, due to which, when it cools, it does not deform, but remains even and fluffy.

Break the eggs into a small saucepan and add sugar.

Place everything in a water bath and whisk until the sugar is one hundred percent dissolved.

The mass should become foamy and lighten slightly.

Remove the saucepan from the heat, pour the mixture into a food processor or into the deepest container.

Continue beating at high speed for another 5-8 minutes, or until the mixture has tripled in size.

Sift the flour, melt the butter and cool to room temperature.

Sift a third of the flour into the whipped mass and carefully mix with a spatula or whisk from top to bottom, do not stir for a long time and do not make sudden movements.

Pour in a third of the oil around the edge and stir.

In this way, add all the flour and pour in all the butter.

Pour the biscuit mixture into the prepared pan.

Bake on medium level

The baking time depends on your oven, you can check it with a toothpick - it should come out one hundred percent dry. Do not open the oven door during baking.

Cool the cake in the pan on a wire rack, turning the pan upside down.

To remove the biscuit, you need to use a narrow, sharp knife along the sides and remove the ring from the mold.

I use a plastic spatula because... the knife still scratches the mold.

Turn the biscuit over and wrap it in foil or cling film. Place in the refrigerator for 4-8 hours.

The biscuit can be stored in the refrigerator for up to 5 days, in the freezer for 1 month.

In a bowl, mix water, condensed milk and milk.

Prepare a crispy layer.

Pour boiling water over the almonds for 15 minutes, peel immediately, and place on a paper towel.

Dry in the oven or lightly fry in a frying pan.

Or chop chilled candy.

Either carefully melt the chocolate in a water bath or in the microwave. Mix with nut butter (almond or hazelnut), waffle crumbs and chopped almonds. Apply immediately.

Prepare the biscuits and secure the ring.

Cut the biscuit into 4 parts (or any into 2), cutting off the top crust. I cut with a sharp serrated bread knife.

Cover the cake ring with acetate film or strips of baking paper (stick it on butter), place it on a cake maker (plate), place the cake and secure the ring.

Melt the chocolate and butter in a water bath or in the microwave.

Beat with condensed milk instead.

Whip the cream to stiff peaks.

Whip the cream to the consistency of chocolate and condensed milk.

Add the shavings and stir.

Collect the cake right away.

Lightly soak the shortcakes, add 1/3 of the cream, sprinkle with a crispy layer (one of the options), cover with the next sponge cake, iron with your hand or an iron.

Soak, spread 1/3 of the cream, cover with the subsequent sponge cake, iron, soak.

Lay out the remaining cream, cover the top with the outermost sponge cake, lightly soak it and put it in the refrigerator overnight (that is, in the dark) .

Decorate the cake as desired. I decorated it with cream cheese.