Raffaello Cake

This recipe was automatically translated from Romanian. View original here
Raffaello Cake

Soft and fluffy countertop with a fine coconut aroma, white chocolate Ganache cream, in the countertop syrup I added a little almond essence. I even decorated it with Raffaello candies, but it is optional, more effective.

The white chocolate Ganache cream is to be considered, it became my favorite after working with this recipe, simple and very effective, it tastes very good.

Delicious, tender and you will definitely like even the most capricious guests!


6 pieces
120 g
Powdered sugar
3 tbsp
Sunflower oil
2 tbsp
Coconut flakes
30 g
+ 100g for garnish - I mean dried and grated coconut
White flour
100 g
Vanilla Extract
1 tbsp
+ almond essence, optional
Baking powder
1 tsp
White chocolate
600 g
Whipping Cream(32-35%)
600 ml
Raffaello candies
230 g
a big box

Step by step


We will make the top first , it would be better to do it in time so that you have less work to assemble the cake.

But start baking it at least 5-6 hours before decorating and filling with cream.

Prepare the ingredients - separate the egg whites from the yolks, mix the flour with 30g of coconut and baking powder, etc.


Whisk the egg whites, then gradually add and incorporate 60g of sugar and finally, powdered sugar.

The egg white foam must be white, shiny and hard.


Beat the yolks with the remaining 60g of sugar until they froth, then incorporate the 2 tablespoons of oil, add the vanilla, mix well.


Add the egg whites to the yolk composition, mix carefully with a spatula.


Then add the mixture of flour + coconut + baking powder, mix slowly and carefully until they are no longer lumpy.


Pour the dough into a tray lined with baking paper, my tray was with detachable edges, 28cm in diameter.


Bake in a preheated oven at 160-180 degrees for 30 minutes - until browned and pass the toothpick test.

When baked, it swells, after removing it from the oven it may deflate a little, it is normal.


Let cool completely in the pan for 2-3 hours.

Before cutting the top, it would be good to put it in the freezer for 60-90 minutes, so it will be cut easier and more beautiful.


Cut the top into 3 uniform sheets.


It would be good to start the cream in time, at least 5-6 hours before, it needs to cool the composition very well before mixing.

So pour the sour cream into a saucepan and turn off the heat when it starts to boil. Add the white chocolate to the hot cream and leave for 1-2 minutes.


Mix well until the chocolate dissolves completely in the cream.

Let it cool completely and keep it in the fridge for at least 2-3 hours, to be cool well.


When you have the tops ready cut and you want to assemble the cake then you start beating the cream.

Take the pot with the cream and white chocolate mixture from the fridge and mix well at maximum speed.


It is ready when it thickens well and holds firm.


Assemble the cake - each sheet is well syruped (syrup from 200ml water + 1 lta sugar + 0.5 teaspoon almond flavor, or milk + almond flavor, etc.).


Then grease with plenty of cream - I put 3-4 good tablespoons on each sheet.


Finally, of course, grease the edges evenly and on top, with a spoon / knife / spatula.


Sprinkle with grated coconut.


And optionally decorate with Raffaello candies.

Let the cake penetrate well 6-7 hours before serving, in the refrigerator.


And a delicious slice, too bad the picture doesn't reflect the taste, but I assure you it's gorgeous!

Good appetite!

Quantity: 2 kg (8-10 servings)
Prep time: 240 min
Difficulty: intermediate
Ready in: 240 min
Publish date:
Collections: Cakes, Cakes, Desserts

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