{"id":11848,"date":"2022-07-19T17:12:09","date_gmt":"2022-07-19T17:12:09","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/raffaello-cake-the-delicious-and-elegant-white-dessert\/"},"modified":"2022-07-19T17:12:09","modified_gmt":"2022-07-19T17:12:09","slug":"raffaello-cake-the-delicious-and-elegant-white-dessert","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/raffaello-cake-the-delicious-and-elegant-white-dessert\/","title":{"rendered":"Raffaello cake: the delicious and elegant white dessert"},"content":{"rendered":"


\n<\/p>\n

Raffaello cake: the delicious and elegant white dessert<\/h1>\n

<\/p>\n

\n

There Raffaello cake<\/strong> it is a summer dessert, sweet and intoxicating: coconut and chocolate make it an ideal dessert for young and old. It is a series of overlapping discs of sponge cake filled with a very good Raffaello cream, inspired by the famous chocolate. Not needing cooking, it is prepared in a short time and will be so perfect to present on special occasions, dinners with friends and birthdays: you will see that success is guaranteed!<\/p>\n

\n
\n

<\/i> Ingredients for 22 cm mold<\/i><\/h3>\n
    \n
  • <\/i> FOR THE SPONGE CAKE<\/li>\n
  • <\/i> Medium eggs: 4<\/li>\n
  • <\/i> Granulated sugar: 120 g<\/li>\n
  • <\/i> 00 flour: 120 g<\/li>\n
  • <\/i> Vanillin: 1 sachet<\/li>\n
  • <\/i> Salt up: to taste<\/li>\n
  • <\/i> FOR THE CREAM<\/li>\n
  • <\/i> Mascarpone: 700 g<\/li>\n
  • <\/i> White chocolate: 150 g<\/li>\n
  • <\/i> Whipping cream: 250 g<\/li>\n
  • <\/i> Powdered sugar: 100 g<\/li>\n
  • <\/i> Milk: 1 tsp<\/li>\n
  • <\/i> Almond flour: 2 tbsp<\/li>\n
  • <\/i> Coconut flour: 2 tbsp<\/li>\n
  • <\/i> Chopped almonds: to taste<\/li>\n
  • <\/i> FOR THE BATHROOM<\/li>\n
  • <\/i> Fresh whole milk: 150 ml<\/li>\n
  • <\/i> Powdered sugar: 20 g<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 1 hour<\/i><\/li>\n
    • <\/i> Cooking: 40 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour, 40 minutes<\/i><\/li>\n
    • <\/i> Calories: 628Kcal \/ 100gr<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Start with the preparation of the sponge cake. Take a high-sided bowl and place the eggs inside it together with the sugar, salt and vanilla; whip the ingredients, with the help of the electric whisk, at high speed for at least 15\/20 minutes. The result will be a firm and compact compound.<\/p>\n\n

      2<\/span><\/p>\n

      Sift the flour and add it to the mixture a little at a time, in two stages.<\/p>\n\n

      3<\/span><\/p>\n

      Mix the ingredients with the help of a spatula, making movements from the bottom upwards slowly, being careful not to dismantle the eggs.<\/p>\n\n

      4<\/span><\/p>\n

      Retrieve a springform pan, grease it and flour it completely.<\/p>\n\n

      5<\/span><\/p>\n

      Pour the mixture into it.<\/p>\n\n

      6<\/span><\/p>\n

      Place the mold in the oven and bake in a static oven at 180 \u00b0 for 35\/40 minutes.<\/p>\n\n

      7<\/span><\/p>\n

      After this time, remove the pan from the oven and wait for the sponge cake to cool completely before removing it from the mold; then, with the help of a knife, divide it into 3 discs of equal thickness.<\/p>\n\n

      8<\/span><\/p>\n

      At this point prepare the Raffaello cream: take the cream (set aside 1 tablespoon which will later be served with the chocolate) and whip it until stiff with an electric whisk, at high speed, together with half the icing sugar and a pinch of fine salt. .<\/p>\n\n

      9<\/span><\/p>\n

      Continue to whip the ingredients until you get a fluffy and smooth cream.<\/p>\n\n

      10<\/span><\/p>\n

      Take a bowl and whip the mascarpone together with the remaining part of the icing sugar at medium speed.<\/p>\n\n

      11<\/span><\/p>\n

      At this point, melt the white chocolate in a bain-marie together with a drop of milk and the previously kept spoonful of cream. Leave to cool.<\/p>\n\n

      12<\/span><\/p>\n

      Combine the mascarpone with the whipped cream and mix from the bottom up with a spatula.<\/p>\n\n

      13<\/span><\/p>\n

      Also add the chilled chocolate and continue mixing.<\/p>\n\n

      14<\/span><\/p>\n

      Chop the almonds, with the help of an electric blender, and add 2 tablespoons to the cream obtained; in the same way also add 2 tablespoons of coconut flour. Gently mix and cover the bowl with cling film until used.<\/p>\n\n

      15<\/span><\/p>\n

      Pour 150 ml of milk together with 20 g of powdered sugar into a small bowl, and mix to make it melt completely: brush the 3 discs of sponge cake with this obtained syrup with a kitchen brush.<\/p>\n\n

      16<\/span><\/p>\n

      At this point, retrieve the Raffaello cream and insert it, with the help of a spatula, inside a piping bag. Place the first disc on a serving dish and start distributing the cream on its surface.<\/p>\n\n

      17<\/span><\/p>\n

      Continue in this way until the sponge cake is completely covered.<\/p>\n\n

      18<\/span><\/p>\n

      Place the second disc and repeat the previous operation.<\/p>\n\n

      19<\/span><\/p>\n

      Complete with the third disc. Now cover both the top and sides with the cream and spread it evenly with the help of the smooth side of a knife blade.<\/p>\n\n

      20<\/span><\/p>\n

      Sprinkle the coconut flour on top of the cake with a spoon.<\/p>\n\n

      21<\/span><\/p>\n

      At this point, form small balls with the remaining cream and a little coconut flour.<\/p>\n\n

      22<\/span><\/p>\n

      Finish the balls with your hands and place them on the cake as a final decoration together with the chopped almonds and a mint leaf. Place the Raffaello cake in the refrigerator for at least 2 hours before serving.<\/p>\n\n

      Accessories<\/h2>\n
        \n
      • High-sided bowl<\/li>\n<\/ul>\n
          \n
        • Electric hand mixer<\/li>\n<\/ul>\n
            \n
          • Sieve<\/li>\n<\/ul>\n
              \n
            • Spatula<\/li>\n<\/ul>\n
                \n
              • 22 cm mold with zipper<\/li>\n<\/ul>\n
                  \n
                • Knife<\/li>\n<\/ul>\n
                    \n
                  • Transparent kitchen film<\/li>\n<\/ul>\n
                      \n
                    • Bain marie basket<\/li>\n<\/ul>\n
                        \n
                      • Table spoon<\/li>\n<\/ul>\n
                          \n
                        • Cup<\/li>\n<\/ul>\n
                            \n
                          • Kitchen brush<\/li>\n<\/ul>\n
                              \n
                            • Sac a poche<\/li>\n<\/ul>\n

                              Tips and tricks<\/h2>\n
                                \n
                              • We suggest you prepare the sponge cake the day before to speed up the preparation of the Raffaello cake: in this case, keep it in the refrigerator wrapped in cling film.<\/li>\n<\/ul>\n
                                  \n
                                • Remember never to open the oven while cooking the sponge cake: check the final cooking by sticking a toothpick in the center.<\/li>\n<\/ul>\n
                                    \n
                                  • Try some variations of the cream: add for example some crumbled vanilla wafers together with coconut flour and almond flour!<\/li>\n<\/ul>\n
                                      \n
                                    • For a lighter version, try adding cow’s milk ricotta and lowering the mascarpone doses a little.<\/li>\n<\/ul>\n
                                        \n
                                      • For lovers of this exotic fruit we suggest you try to replicate the recipe of Coconut morsels<\/strong> or a tasty one Nutella and coconut cheesecake<\/strong> to cool the hot summer days in a gentle way!<\/li>\n<\/ul>\n

                                        storage<\/h2>\n

                                        The Raffaello cake can be stored in the refrigerator, inside an airtight container, for a maximum of 3 days<\/strong>; if necessary, it can be frozen by keeping it in the freezer for a maximum of 2 months<\/strong>.<\/p>\n<\/p><\/div>\n

                                        <\/p>\n

                                        \n
                                        \n

                                        <\/i> Ingredients for 22 cm mold<\/i><\/h3>\n
                                          \n
                                        • <\/i> FOR THE SPONGE CAKE<\/li>\n
                                        • <\/i> Medium eggs: 4<\/li>\n
                                        • <\/i> Granulated sugar: 120 g<\/li>\n
                                        • <\/i> 00 flour: 120 g<\/li>\n
                                        • <\/i> Vanillin: 1 sachet<\/li>\n
                                        • <\/i> Salt up: to taste<\/li>\n
                                        • <\/i> FOR THE CREAM<\/li>\n
                                        • <\/i> Mascarpone: 700 g<\/li>\n
                                        • <\/i> White chocolate: 150 g<\/li>\n
                                        • <\/i> Whipping cream: 250 g<\/li>\n
                                        • <\/i> Powdered sugar: 100 g<\/li>\n
                                        • <\/i> Milk: 1 tsp<\/li>\n
                                        • <\/i> Almond flour: 2 tbsp<\/li>\n
                                        • <\/i> Coconut flour: 2 tbsp<\/li>\n
                                        • <\/i> Chopped almonds: to taste<\/li>\n
                                        • <\/i> FOR THE BATHROOM<\/li>\n
                                        • <\/i> Fresh whole milk: 150 ml<\/li>\n
                                        • <\/i> Powdered sugar: 20 g<\/li>\n<\/ul>\n<\/div>\n
                                          \n
                                            \n
                                          • <\/i> Preparation: 1 hour<\/i><\/li>\n
                                          • <\/i> Cooking: 40 minutes<\/i><\/li>\n
                                          • <\/i> Total: 1 hour, 40 minutes<\/i><\/li>\n
                                          • <\/i> Calories: 628Kcal \/ 100gr<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

                                            Raffaello cake: the delicious and elegant white dessert There Raffaello cake it is a summer dessert, sweet and intoxicating: coconut and chocolate make it an ideal dessert for young and old. It is a series of overlapping discs of sponge cake filled with a very good Raffaello cream, inspired by the famous chocolate. Not needing […]<\/p>\n","protected":false},"author":1,"featured_media":11849,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105],"tags":[112,93,111,92,91,90],"class_list":["post-11848","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","tag-cakes","tag-desserts","tag-italian-cakes","tag-italian-desserts","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nRaffaello cake: the delicious and elegant white dessert - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/raffaello-cake-the-delicious-and-elegant-white-dessert\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Raffaello cake: the delicious and elegant white dessert - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Raffaello cake: the delicious and elegant white dessert There Raffaello cake it is a summer dessert, sweet and intoxicating: coconut and chocolate make it an ideal dessert for young and old. 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