Raffaello cake recipe by of 11-07-2011 [Updated 09-09-2018]
There Raffaello cake it's the birthday cake that I made this year for my love, he loves coconut and since I had wanted to make this cake for a long time, I decided to prepare it for him to celebrate! There are those who add the crumbled vanilla wafers to the cream, those who put almonds or coconut, I put chopped almonds and coconut flour and the cream came with a taste very similar to the famous chocolates. My husband really enjoyed his birthday cake and obviously I was very happy, so I recommend it to lovers of coconut sweets to try it absolutely.
The recipe of the raffaello cake dates back to a few months ago, but only now I have had time to upload it to the site since in this period I am moving like a top to put all things in place (work, home, layette) before birth of the child;)
I wish you a good start to the week and thank you so much for all the messages you send me every day, now not only for me, but also for my puppy who is already so pampered by all of you even before being born;)
How to make the Raffaello cake
Start preparing the sponge cake, perhaps the day before.
Separate the yolks from the whites. In a bowl, beat the egg whites until stiff.
Separately, whip the 6 egg yolks with 6 tablespoons of boiling water, whisking everything at maximum speed until the mixture is foamy.
Add the sugar and then slowly the flour and the sachet of yeast to the eggs trying not to dismantle the mixture
Finally add the whipped egg whites and incorporate them into the mixture with a wooden spoon.
Grease a cake pan and sprinkle it with flour and pour the sponge cake mixture inside
Bake the sponge cake in a preheated oven at 180 ° and bake for about 30 minutes.
Once cooled, the sponge cake, cut it into 2 horizontal discs.
In the meantime, prepare the raffaello cream.
Melt white chocolate in a bain-marie. In a bowl, work the ricotta with the condensed milk
Add the now cold melted white chocolate, then the coconut flour and chopped almonds
Finally add the fresh whipped cream and gently incorporate it to the cream, you will get your raffaello cream.
Prepare the syrup by boiling 150 ml of water with a spoonful of sugar, a spoonful of coconut flour and a spoonful of coconut liqueur and wet the sponge cake discs with it.
Spread half of the raffaello cream on one of the discs, cover with the other layer and exert light pressure to make the filling homogeneous over the entire surface of the cake.
Cover the edges and the surface of the raffaello cake with the remaining cream.Decorate the raffaello cake by covering it with the coconut flour and place it in the fridge
When serving, add some whipped cream and some raffaello chocolates.