Recommended, 2023

Editor'S Choice

Raffaello cake: Heavenly with raspberries

Photo: RFF
  1. Raffaello cake
  2. Ingredients (12 pieces)
  3. preparation

Raffaello cake

Our favorite color this season: white. And that's why we dream of the beaches of Thailand and enjoy a piece of our heavenly Raffaello cake . Or two. Or three.

White sand, turquoise sea, bright blue sky - Raffaello chocolates are a treat! We particularly like the small coconut chocolates in combination with fine grated coconut and fresh raspberries and look forward to a heavenly light Raffaello cake .

And because our Raffaello cake is baked so quickly, we not only enjoy it on special occasions, but also for afternoon coffee on Sunday. More summer is not possible!

Raffaello raspberry cake

Ingredients (12 pieces)

50 g grated coconut, 4 eggs, 125 g butter, 125 g + 3 tbsp sugar, 1 sachet vanillin sugar, 100 g flour, 3 tsp baking powder, 250 g raspberries, 14 coconuts and almonds (Raffaello), 500 g whipped cream, 2 sachets of cream firm, 75 g of apricot confit, fat and flour for the mold


1. Grease springform (26 cm Ø) and dust with flour. Roast grated coconut in a frying pan until golden brown. Allow to cool on a flat plate. Separate eggs. Grease fat, 125 g sugar and vanillin sugar with the whisk of the hand mixer until creamy. Stir in the yolks one at a time. Mix the flour, baking powder and roasted grated coconut and stir. Beat the egg whites until stiff and fold into 2 portions. Fill the dough into the form and smooth it out. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 30 minutes. Remove and allow to cool.

2. Read raspberries. Pie base, except for a 2 cm wide edge, hollow out with a spoon. Finely crumble the cake inside and put it aside. Roughly chop 14 candy balls. Beat the cream with the whisk of the hand mixer until stiff. While doing so, let cream fixer and 3 tablespoons of sugar trickle in. Chopped sweetmeat and 200 g of berries. Dabbed on the cake floor.

3. Heat the jam in a small saucepan and stir until smooth. Brush the edges of the cake and press on the pastry crumbs. Decorate the cake with the remaining raspberries and confectionery balls.