The Raffaello cake is a delicious cake with coconut and almonds, impressive yet easy and quick to make.
Simply prepare a simple almond-flavored syrup, and a delicious cream with ricotta, mascarpone, coconut, white chocolate, vanilla wafers, and cream, without cooking or raw eggs, to fill and decorate, and use three thin sponge cake discs (you can also buy them ready at the supermarket) and in less than an hour, you will have a show-stopping cake, perfect for birthdays or special occasions, fresh and irresistible.
Read how to make the Raffaello cake with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Stove, Microwave
- Cuisine: Italian
Ingredients
- 3 sponge cake discs (9 inches in diameter)
- 3 1/2 oz vanilla wafers
- 7 oz white chocolate
- 9 oz ricotta
- 9 oz mascarpone
- 1 cup ml heavy cream
- 1 cup oz desiccated coconut
- 2/3 cup oz powdered sugar
- Half pod vanilla
- shredded coconut (for decoration)
- 3.4 oz ml water
- 2 oz oz sugar
- 1 vial almond flavor
Preparation of the Raffaello Cake
In a small saucepan, put the water and granulated sugar and bring to a boil.
Lower the heat and let it cook for ten minutes, then turn off and add the almond flavor, stir, and let your syrup cool.Chop the white chocolate and melt it in a bain-marie or microwave.
Finely chop the vanilla wafers.
In a large bowl, with electric beaters, work the ricotta and mascarpone with the powdered sugar and the seeds from the vanilla pod into a cream.
Add the chopped wafers and desiccated coconut, incorporating by stirring with a spatula.
Also incorporate the melted white chocolate, stirring again.Take 5 tablespoons of the mixture and place them in a bowl in the fridge.
Whip the cream to stiff peaks and fold it into the mixture a little at a time, always stirring with the spatula, but with gentle movements from bottom to top to incorporate air.
Place the first sponge cake disc on a plate or serving tray.
Moisten it with a third of the almond syrup and then cover it with a layer of the prepared cream.Cover with another sponge cake disc, moisten it with the almond syrup, cover it with a layer of cream, and place the last sponge cake disc on the filling, moistening it with the rest of the almond syrup.
Cover the entire cake with the remaining cream.
Take out the part of the mixture placed in the fridge, form small balls, and roll them in the shredded coconut.
Place them on your Raffaello cake and keep it in the fridge until ready to serve.
Notes
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