Raffaello cake is an exquisite dessert that pleases not only the eye but also the palate, combining a light coconut flavor, delicate creaminess and crunchy notes. This cake takes its name from the popular confection Raffaello, which is also associated with coconut and almonds
, but unlike packaged sweets, this cake offers a deeper and richer experience thanks to its layered components.
The history of Raffaello cake is not as extensive as other classic confections, but it quickly gained popularity among sweet tooths due to its lightness and freshness.
Ingredients:
- Egg – 6 pcs;
- Salt – a pinch;
- Citric acid – a pinch;
- Sugar – 180 g;
- Flour – 200 g;
- Baking powder – 1 tsp;
- Vegetable oil – 70 g;
- Milk – 70 g;
- White chocolate – 200 g;
- Cream – 500 ml;
- Powdered sugar – 100 g;
- Cheese curd – 250 g;
- Coconut shavings.
Preparation of the cake “Rafaello”:
Separate the whites from the yolks, to the whites pour salt and citric acid. Beat the whites with a mixer, pour sugar gradually.
Add the yolks to the whipped whites and continue mixing. Sift the flour and baking powder into the mixture, knead the dough with a mixer
. Pour the vegetable oil and milk into the flour, mix and place in a pastry ring. Bake the biscuit at 170 degrees for 40-45 minutes.
For the cream, melt white chocolate. Mix the cream and powdered sugar, whisk until lush. Pour
the mascarpone cheese into the cream mixture, whisk until creamy. Pour melted white chocolate into the cream and stir.
Divide the biscuit into 3 crusts, soak each one in cream. Grease each cake with cream. Assemble the cake, smear the sides and top with cream.
After that you can decorate the cake with melted chocolate and coconut shavings. You get a sweet and delicate cake “Rafaello”.
