Classic white Raffaello cake
All fans of Raffaello sweets should definitely prepare an airy dessert with coconut flavor. The cake of the same name is a fluffy sponge cake, delicate butter cream, and a layer of almonds and coconut flakes.
Biscuit ingredients:
- 600 g flour;
- 200 g sugar;
- 5 eggs;
- 120 g butter;
- a packet of baking powder.
For cream:
- 500 ml fat sour cream;
- vanilla bag;
- 220 g granulated sugar;
- 70 g coconut flakes.
Cooking method:
- Grind the eggs with sugar, pour in the melted butter, add baking powder and flour. Knead the dough thoroughly, it should become soft, but not liquid. Divide it into six parts and put them in the refrigerator for 30 minutes. Roll out the cooled pieces into thin flat cakes and bake white cakes from them one by one at a temperature of 200 degrees.
- For the cream, mix sour cream with sugar, vanilla and coconut flakes, leaving a little of the latter for decoration.
- As soon as the cakes have cooled, grease them with cream; you can make an almond layer between the layers. Coat the top and sides of the cake well and sprinkle with coconut flakes. It is beautiful to use ready-made Raffaello candies for decoration.
- Let the dessert sit warm for an hour, and then put it in the refrigerator for 6 hours.
Cake "Raffaello" with creamy custard
You can prepare a very tasty Raffaello cake at home using one of the simple recipes with step-by-step photos.
Ingredients:
- flour – 200 g;
- eggs – 6 pcs.;
- sugar – 200 g;
- vanilla sugar – 1 pack;
- baking powder - 1 pack;
- coconut flakes – 50 g.
For cream:
- milk – 750 ml;
- egg yolks – 2 pcs.;
- sugar – 250 g;
- flour – 2 tbsp. l;
- starch - 1 tbsp. l;
- almonds – 50 g;
- butter – 150 g;
- white chocolate – 90 g.
For decoration:
- coconut flakes;
- waffles;
- candies "Raffaello";
- almond.
Preparation:
- Beat the egg whites separated from the yolks with a mixer, as usual for biscuit dough, followed by adding sugar in portions.
- Having received a dense protein mass, add one yolk at a time (leaving 3 pieces for the cream), continuing to beat for a couple of minutes.
- Add sifted flour, baking powder, vanillin, coconut flakes, knead the dough, bake for 35 minutes at 180°C.
- At the same time, you can start preparing the cream by grinding the eggs with sugar and flour and diluting the resulting mass with milk. Cook the cream until thick, add pieces of white chocolate and chopped peeled almonds, mix.
- The cream, cooled under the film “in contact”, is mixed in portions with the butter whipped into a white fluffy mass.
- Having cut the cooled sponge cake into three layers, grease them with cream and assemble the cake.
- Sprinkle the finished cake with grated wafers mixed with coconut flakes. Decorate the cake with sweets and nuts, let it soak and serve.
With custard
Custard is one of the best for sponge cakes due to its light and delicate texture. To prepare it, you must use only high-quality natural products. Milk must have at least 3.2% fat content, and butter must be at least 72%.
Ingredients for the dough:
- ½ kg flour;
- 5 eggs;
- teaspoon baking powder;
- 220 g sugar;
- a pack of cottage cheese;
- vanillin.
For cream:
- ½ l milk;
- 220 g sugar;
- a pack of butter;
- 50 g flour;
- vanillin, coconut flakes.
Cooking method:
- For the dough, grind eggs with sugar and a pinch of salt, add baking powder, flour and cottage cheese. Mix everything thoroughly until smooth. Roll out the dough, cut out round cakes and cook them in the oven for no more than 10 minutes.
- Beat eggs into a container, mix them with granulated sugar and pour in milk, add flour and vanilla. Place the mixture on low heat and begin to cook. Raffaello cream needs to be stirred constantly until it thickens. Bring it to a boil, but do not boil, but immediately remove from the stove and, adding butter, mix everything well.
- Grease the cakes with cooled custard and sprinkle the cake with coconut shavings on all sides. Leave the finished dessert in the refrigerator for several hours.
