Rafaello cake is an exquisite and delicate treat that has won the heart of many sweet tooths around the world. This dessert is inspired by the popular Rafaello candies, which are known for their unique combination of flavors and textures.
Snow-white coconut balls in a crispy shell filled with almond cream and small nuts evoke nostalgic memories of holidays and special moments.
Rafaello cake is light and airy, which makes it
an
ideal choice for various celebrations: weddings, birthdays and anniversaries
.
Soft sponge cake soaked in delicate cream, as well as the use of coconut shavings and almonds create a harmonious combination that will decorate any festive table.
Ingredients for the biscuit:
- Flour – 220 g;
- Leavening agent – 10 g;
- Cornstarch – 20 g;
- Eggs – 6 pcs;
- Salt – a pinch;
- Sugar – 150 g;
- Milk – 120 ml;
- Vegetable oil – 90 ml;
Ingredients for the cream:
- Eggs – 2 pcs;
- Sugar – 150 g;
- Vanilla sugar – 10 g;
- Cornstarch – 40 g;
- Milk – 500 ml;
- Mascarpone – 300 g;
- Coconut shavings – 30 g.
Preparation of the cake “Rafaello”:
For the cream, mix eggs with sugar and vanilla sugar, add starch and mix thoroughly until lumps are dissolved. Pour the milk into the saucepan with the eggs and cook until thickened.
Once thickened, cook the mixture for a minute, stirring constantly, and then remove from the heat and leave to cool. Cover the cream base with cling film.
For the biscuit, sift the flour with the baking powder and cornstarch. Separate the yolks from the whites, whip the whites with salt until puffy.
Next, add the sugar to the whites in several parts, whip until puffy peaks
.
Add the yolks to the mixture and continue beating.
Pour the vegetable oil and milk into the mixture, stir, and then pour in parts of the bulk products.
Pour
the dough
into a baking dish and bake at 180 degrees for 15 minutes. Next, remove the uneven edges of the biscuit and divide it into two parts. Divide both parts of the biscuit into two thinner cakes.
Beat the mascarpone with 10 grams of vanilla sugar for the cream. Gradually add the custard base to the mascarpone, whisk together with the coconut shavings. Cream the cakes
and assemble the cake.
Brush the top and sides of the cake with cream, decorate with almonds and coconut shavings as desired.
This is a great dessert for any event. It is prepared quite quickly and does not require a long soaking.
