🎂 Raffaello Cake with Sponge Cake and Raspberry Jam
If you love coconut and the famous Raffaello chocolate, this Raffaello cake is perfect for you!
Soft sponge cake, a layer of raspberry jam and a coconut and white chocolate cream for an elegant, delicious, and easy-to-make dessert.
Ideal for birthdays, parties, or as a Sunday dessert.
Also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 40 Minutes
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 497.25 (Kcal)
- Carbohydrates 60.45 (g) of which sugars 43.42 (g)
- Proteins 6.92 (g)
- Fat 27.24 (g) of which saturated 10.46 (g)of which unsaturated 2.83 (g)
- Fibers 0.86 (g)
- Sodium 80.05 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 🎂 Raffaello Cake with Sponge Cake and Raspberry Jam:
9.5-inch pan
- 5 eggs
- 3/4 cup sugar
- 1 cup all-purpose flour
- 1/4 cup potato starch
- vanilla
- 7 oz mascarpone
- 5 oz white chocolate
- 1 cup heavy whipping cream
- 2/3 cup grated coconut
- 3 tbsp sugar
- 7 oz raspberry jam
- blanched almonds
- grated coconut
Tools
🛠 Useful Tools
9.5-inch springform pan
Electric whisks or stand mixer
Flour sifter
Spatula
Piping bag for decorating
Steps
For the preparation of 🎂 Raffaello Cake with Sponge Cake and Raspberry Jam watch the video HERE.
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Prepare the sponge cake
Beat the eggs with sugar and vanilla for 10 minutes, until the mixture is light and frothy.
Gently fold in the sifted flour and potato starch from the bottom up.
Pour the batter into the greased and floured pan.
Bake in a static oven at 340 °F for about 30-35 minutes (toothpick test).
Let it cool completely, remove the crust, and cut the sponge cake into two equal disks.
Place the first sponge cake disk on the serving plate. Moisten with a little syrup as desired!
Spread the raspberry jam evenly.
Prepare the Raffaello cream
In a bowl, mix mascarpone and powdered sugar. Gradually incorporate the cream. Melt the white chocolate in a double boiler or microwave and let it cool slightly.
Add the melted white chocolate and coconut flour, mixing until you get a smooth and compact cream.
Assemble the cake
Place the first sponge cake disk on the serving plate. Moisten with a little syrup as desired!
Spread the raspberry jam evenly.
Cover with half of the Raffaello cream and smooth it well.
Place the second sponge cake disk on top and cover with the remaining cream, also covering the sides.
Sprinkle the whole cake with coconut flour.
Decorate with blanched almonds, raspberries, and Raffaello chocolates.
Let it rest in the fridge for at least 3 hours before serving to allow the flavors to blend.Enjoy!
💡 Tips and Variations
For a more intense flavor: add a tablespoon of coconut liqueur to the cream.
For kids: use jam without added sugars or homemade strawberry compote.
For a more indulgent version: add fresh raspberry pieces on top of the jam before adding the cream.
Elegant decoration: cover the sides with coconut flakes and use a ribbon around the cake for a “wow” effect.
