Rafaello cake - 8 step-by-step homemade recipes

A selection of recipes for lovers of coconut and coconut sweets. In the process of making Rafaello cake, you will learn how to bake fluffy biscuit dough, prepare light, airy and tender cream. We suggest that you familiarize yourself with the features of each cake and move on to the cooking process.

Coconut cake "Raffaello" at home

As a base for a classic coconut cake, we will prepare the most delicate vanilla sponge cake in hot milk. It slices well and soaks fairly quickly. The cake is prepared very quickly, if you do not take into account the time for cooling the cakes and the finished dessert.

Cooking time: 60 min.

Cooking time: 40-50 min.

Servings - 8-10.

• 
  On medium heat, put a saucepan with milk and butter to warm up. As soon as the butter is melted, you need to turn it off.
• 
  In parallel with this, combine the eggs with salt and beat until the mixture increases in volume. Gradually add crystalline and vanilla sugar, sifted flour with baking powder and continue to knead with a silicone spatula. It is important to break all the lumps.
• 
  Pour milk into this mass and mix again. The cake dough is ready.
• 
  Grease the bottom and edges of the mold with butter, cover with parchment paper and fill with dough. We bake the cakes in an oven preheated to 180 degrees for 40 minutes. During this time, the biscuit should have time to rise and brown. Let the biscuit cool, then wrap it in plastic wrap and leave it in the refrigerator overnight. In the morning we take out a biscuit and divide it lengthwise into three equal parts. It is advisable to use a special knife for cutting the biscuit so that the cakes are not shredded.
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  At the same time, we prepare the cream. We mix sour cream, granulated sugar, egg, vanillin and flour. We send the mixture to a water bath and bring it to thicken, not forgetting to stir. To this we add chopped white chocolate bar, coconut flakes and softened butter. The mass is creamy. We also leave it in the refrigerator overnight.
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  Pour the cakes with milk impregnation, for which we dissolve 2 tablespoons of sugar in 50 ml of milk. Then we grease the cakes with cream, connecting them together.
• 
  After the cake has cooled for 4-5 hours, you can start decorating. Traditionally, sprinkle with coconut and decorate with small Rafaello sweets. The cake is ready.

Enjoy your tea!

A simple and quick recipe for the Rafaello cake without baking

Often in the summer you do not want to use the oven at all and in order not to deny yourself a light and tasty dessert, we suggest using the recipe for the Rafaello cake, which does not provide for baking cakes.To make a huge cake, you need a small set of ingredients, and a step-by-step recipe with a photo will speed up and simplify the cooking process.

Cooking time: 30 min.

Cooking time: 60min.

Servings - 8-10.

Ingredients:

• Shortbread cookies - 500 gr.
• Milk - 1 l.
• Granulated sugar - 1 tbsp.
• Coconut flakes - 100 gr.
• Butter - 200 gr.
• Egg yolk - 2 pcs.
• Wheat flour - 3 tablespoons
• Potato starch - 3 tablespoons
• Vanilla sugar - 8 gr.

Cooking process:

1. Divide the milk into two parts, 300 and 700 ml each. We send most of it to medium heat and bring to a boil.
2. In a separate container, add flour, granulated sugar, vanilla sugar and potato starch to the egg yolks. Mix well until smooth and pour in the remaining milk. We make sure that no lumps form.
3. Pour the homogeneous mass in portions to the boiled milk, without stopping stirring. We continue to keep on fire until thickened. The cream should be moderately liquid.
4. While the finished cream cools down at room temperature, beat the softened butter with a mixer until white and gradually add to the cooled cream. Mix everything thoroughly.
5. Now we need a split form, in which we will lay out our ingredients in layers. Cover the bottom with parchment paper and lay out the cookies in one layer, coat the top with cream.
6. We also continue to lay out the layers one by one until we have used all the cookies. Sprinkle the top layer generously with coconut. We leave the finished dessert in the refrigerator for two hours.
7. We take the cake out of the mold and invite loved ones for a treat.

Enjoy your meal!

Step-by-step recipe for making Rafaello cake with cottage cheese

An interesting feature of making a coconut cake based on curd biscuit is the formation of dough into small balls, from which delicious and light cakes are obtained. Thin curd cakes are well soaked and go well with the rest of the ingredients. And due to the cottage cheese, the cake turns out to be hearty and nutritious.

Cooking time: 30 min.

Cooking time: 25 min.

Servings - 8-10.

Ingredients:

• Egg - 2 pcs.
• Cottage cheese - 200 gr.
• Wheat flour - 300 gr.
• Granulated sugar - 200 gr.
• Soda - 1 tsp
• Salt - 1/4 tsp

For the cream:

• Egg - 2 pcs.
• Milk - 500 ml.
• Granulated sugar - 200 gr.
• Vanilla sugar - 10 gr.
• Butter - 200 gr.
• Wheat flour - 1.5 tablespoons
• Coconut flakes - 40 gr.

Cooking process:

1. Beat eggs with a mixer, gradually adding sugar, for two minutes. Add grated cottage cheese, salt, soda and continue to beat.
2. As soon as the mass becomes homogeneous, add the sifted flour in portions. Mix well with a spoon. We divide the dough into five equal parts, forming six balls, and send it in this form in the refrigerator for one hour.
3. Let's move on to preparing the cream: in a bowl, beat eggs, granulated sugar and vanilla sugar. Pour in the flour sifted through a sieve and continue to mix thoroughly. Pour milk into the mixture and send it to a saucepan over low heat. Stirring constantly, bring to a boil. Remove from heat and let cool.
4. Beat the softened butter with a mixer until fluffy. Gradually add two tablespoons of cream to the whipped butter and mix well. Prerequisite: oil and cream should be at room temperature. Pour coconut into a homogeneous mass and continue whisking thoroughly.
5. On parchment paper, draw a circle with a diameter of about 25 cm and distribute the dough evenly around the circle. Preferably with wet hands.
6. We bake five cakes alternately for five minutes in an oven preheated to 180 degrees. Cool the finished curd cakes at room temperature, grease them liberally with coconut cream and lay them on top of each other.
7. Sprinkle the top layer with coconut. And we send it to the refrigerator. The cooking process is complete.

We wish you a pleasant tea party!

Delicate Rafaello cake with condensed milk cream

Surely you also paid attention to the unusual design of the classic Rafaello cake. The frozen white chocolate frosting in combination with the delicate cream of condensed milk requires special attention, and thanks to our recipe, you will cope with its preparation without any problems.

Cooking time: 80 min.

Cooking time: 30-40 min.

Servings - 8-10.

Ingredients:

• Egg - 6 pcs.
• Wheat flour - 130 gr.
• Granulated sugar - 180 gr.
• Vanillin - 1.5 gr.

For the cream:

• Soft cheese made from cream - 500 gr.
• Condensed milk - 380 gr.

For impregnation:

• Condensed milk - 2 tablespoons
• Milk - 6 tablespoons

For filling and decoration:

• Almonds - 40 gr.
• White chocolate - 170 gr.
• Cream (33%) - 300 ml.
• Powdered sugar - 2 tablespoons
• Coconut flakes - 80 gr.
• Rafaello sweets - 6 pcs.

Cooking process:

1. The most important thing in a successful cake preparation is to bake a delicious and soft sponge cake. In a deep bowl, combine eggs, a bag of vanillin, granulated sugar and whisk vigorously for ten minutes, until the mass becomes fluffy and snow-white.
2. Sift the flour through a sieve, continuing to stir with light movements with a spatula so that the mass does not sink. At this stage, it is important to maintain volume and airiness.
3. Cover the bottom and edges of the mold with parchment paper and evenly distribute the dough over the entire surface. Preheat the oven to 180 degrees and set for 30-40 minutes so that the dough has time to bake well and brown.
4. At this time, fry the almonds for several minutes and grind.
5. We check the readiness of the biscuit. It is important that the wooden skewer remains dry when pierced.
6. To soak the cakes, add ordinary milk to the condensed milk and mix well.
7. For the cream, beat the soft cream cheese and then add the can of condensed milk. Do not stop beating with a mixer until a fluffy mass is formed.
8. The biscuit has cooled down and now carefully cut the large cake into three equal parts. We take a dish for serving a cake and lay out the first cake, which we pour with impregnation and grease with a part of the cream. Sprinkle the soaked crust with nuts. We repeat the same manipulations with the second cake. We just saturate the last cake without greasing it with cream.
9. Wrap the cake in cling film and remove to cool for at least three hours.
10. In the meantime, let's start preparing the glaze. We melt the chocolate bar in a water bath or in another way convenient for you. Add cream to the melted chocolate and mix thoroughly until smooth. Leave the glaze to cool at room temperature.
11. The most patient ones made it to the final stage. Remove the cling film and grease the cake from all sides with the remaining cream. Pour the cooled icing over the cake. Sprinkle the top with plenty of coconut. It is advisable to leave in the refrigerator for an hour until the glaze hardens.
12. We suggest preparing decorations for the cake as follows. Beat the maximum heavy cream with a mixer for 1-2 minutes. Then add the icing sugar and continue beating at high speed until stable peaks. Decorate the cake with whipped cream and Raffaello sweets using a pastry bag with a corrugated nozzle. We hope you enjoyed the preparation process and are ready to enjoy the unique taste of the cake.

Enjoy your meal.

How to make Rafaello cake with white chocolate at home?

We dilute the classic recipe for Raffaello coconut cake with a layer of light, like air, and crispy meringue with a pronounced taste of almonds. A buttery cream based on white chocolate and condensed milk focuses on the aged milky sweetness of the dessert, which leaves a pleasant aftertaste.

Cooking time: 60 min.

Cooking time: 40 min.

Servings - 8-10.

Ingredients:

• Egg - 4 pcs.
• Wheat flour - 100 gr.
• Granulated sugar - 150 gr.
• Coconut flakes - 60 gr.
• Salt - 1 pinch
• Vanillin - 1 pinch.

For the meringue:

• Egg whites - 100 gr.
• Granulated sugar - 120g.
• Almonds - 100 gr.
• Wheat flour - 20 gr.
• Salt - 1 pinch
• Vanillin - 1 pinch.
• Citric acid - 1 pinch.

For the cream:

• Condensed milk - 380 gr.
• White chocolate - 100 gr.
• Butter - 450 gr.

For impregnation:

• Ice cream sundae - 300 gr.

For decoration:

• Coconut flakes - 60 gr.
• Rafaello sweets - 8 pcs.

Cooking process:

1. In order for the finished dessert to please you with the result, we need to bake a biscuit and prepare a meringue a day before assembling the cake. Separate the whites from the yolks. Combine the proteins with salt and beat until a light foam is obtained. Without stopping the work of the mixer, add sugar in portions. As a result, the foam should be dense and glossy in appearance.
2. Introduce the yolks into the resulting mass and beat at low speed for a minute. It is important that the previously beaten egg whites do not settle.
3. Sift flour and vanillin into the same container through a sieve. Mix the dough thoroughly with light spoon movements from bottom to top.
4. Add coconut flakes to a homogeneous mass, mix gently and pour into a prepared baking dish.
5. Bake the cake for 40 minutes in a preheated oven. We check the readiness of the biscuit with a skewer. In appearance, it turns out to be ruddy and rather porous. Wrap the cooled biscuit in plastic wrap and send it to the refrigerator for a day.
6. Wash almonds and pour boiling water for 20 minutes and peel them.
7. After that, be sure to dry and fry in the oven until a golden hue is obtained.
8. Add flour, vanillin and sugar to almonds chopped into rather large pieces.
9. Separately, beat the whites combined with a pinch of salt, initially until a light foam forms, and then into a denser one, gradually adding granulated sugar. The protein foam should be soft and stable in consistency.
10. We combine the protein and nut mixtures, slowly, stirring with light movements.
11. Put the resulting mass into a form covered with parchment paper.
12. We send the meringues to dry in an oven preheated to 150 degrees for two hours until light gilding. Leave the finished cake to dry on the wire rack for 24 hours.
13. The next day we prepare the cream: add grated white chocolate to the condensed milk and heat it in a water bath until smooth. Cool the mixture at room temperature.
14. Whisk the softened butter until fluffy and gradually combine with the milk-chocolate mixture. The result is a very light and fluffy cream with a smooth texture. To prevent the cream from hardening, we hasten to move on to the next stage.
15. Divide the biscuit cake lengthwise into two parts and soak it with pre-melted ice cream.
16. Grease the first layer abundantly with cream, put the meringue cake on top, coat it with a thick layer of cream and cover with the second part of the biscuit.
17. The finished cake is completely greased with cream, generously sprinkled with coconut and decorated with Raffaello sweets on top. We send it to the refrigerator for a few hours and prepare for the arrival of guests.

Enjoy your tea!

Delicious homemade Rafaello cake made from ready-made biscuit cakes

Thanks to this recipe, you will be able to save a decent amount of time, but at the same time you will not miss the opportunity to please yourself and your loved ones with a delicious treat. It will take a little effort from you to prepare a cream and soak ready-made purchased cakes with it.

Ingredients:

• Ready biscuit - 1 pc.
• Almonds - 80 gr

For the cream:

• Mascarpone - 400 gr.
• Condensed milk - 300 gr.

For impregnation:

• Milk - 3 tablespoons
• Condensed milk - 1 tablespoon

For decoration:

• White chocolate - 150 gr.
• Cream (35%) - 75 gr.
• Coconut flakes - 100 gr.

Cooking process:

1. For the ganache, pour the cream into a saucepan and bring it to a boil over low heat. Pour chocolate pieces with warm cream and leave for a couple of minutes. After the chocolate has melted, stir the mixture until smooth. Cool the flowing mass and cool it in the refrigerator for at least an hour.
2. To prepare the cream, we need mascarpone cheese and condensed milk at room temperature. Combine the two components together and beat with a mixer until a fluffy mass is obtained. Next, we transfer it to a pastry bag and also send it to the refrigerator.
3. We prepare the impregnation for cakes from simple and condensed milk. Stir until smooth.
4. Before frying the almonds, fill the nuts with water and bring to a boil over low heat. Then we leave for three minutes and later rinse with cold water. Remove the husk, dry it and pour it into a dry frying pan. Fry for five minutes and chop coarsely.
5. Cut the finished biscuit into two cakes.
6. We spread the first cake, pour with impregnation and coat with mascarpone cream. Sprinkle with chopped almonds on top and cover with another cake, tightly connecting to each other. We repeat the same actions as with the first cake. We send the soaked and creamy cake to the refrigerator for at least three hours.
7. Beat the cooled ganache mixture until a fluffy light mass and transfer to a pastry bag with attachments.
8. Apply the cream around the entire perimeter of the cake, leveling it with a spatula or a large knife. Sprinkle generously with coconut. If you wish, you can decorate with nuts, chocolate or Rafaello sweets.

Delicate creamy Rafaello cake with mascarpone and coconut

You are probably familiar with the delicate sweet-creamy taste of mascarpone, thanks to which desserts acquire a special sophistication. Did you know that this cheese, originally from Italy, is full of vitamins and minerals that have a positive effect on the body.

Cooking time: 30 min.

Cooking time: 35 min.

Servings - 8-10.

Ingredients:

• Egg - 3 pcs.
• Wheat flour - 100 gr.
• Water - 4 tablespoons
• Granulated sugar - 150 gr.
• Baking powder - 2 tsp
• Potato starch - 100 gr.
• Coconut flakes - 40 gr.

For the cream:

• Creamy mascarpone cheese - 400 gr.
• Condensed milk - 150 gr.
• Almonds - 60 gr.
• Rafaello sweets - 14 pcs.

Cooking process:

1. Slowly begin to beat eggs, granulated sugar and water at room temperature with a mixer, gradually increasing the speed. As soon as a dense, stable foam forms, sift flour with baking powder and potato starch to it. Continue to stir with a whisk or spatula, stirring in the coconut flakes into the dough.
2. Pour the finished dough into a pre-prepared form and send it to bake preheated to 180 degrees for 30-35 minutes.
3. While the dough is baking, let's start making the mascarpone cream. Grind the almonds to small grains and fry in a skillet until golden brown for about four minutes.
4. Gradually add condensed milk to the cream cheese and beat until smooth.
5. Cool the finished cakes and carefully cut them lengthwise into three equal parts. Better to use a serrated knife.
6. The main steps are completed, let's move on to assembling the cake. Smear the crust with butter and sprinkle with toasted almonds. We do the same with the second and third cakes, connecting them together. Lubricate the sides and top of the cake with the remaining cream. Use a spatula to level the top of the cakes, sprinkle with coconut and decorate with Rafaello sweets. We send the soaked cake ready-made in the refrigerator for 12 hours.

Enjoy your meal!

A simple and delicious recipe for homemade Rafaello cake with custard

Custard can be classified as a universal layer for different types of desserts. Indeed, despite the fact that it thickens during cooking, the driest cakes impregnated with it become juicy and do not require additional impregnation. And the creamy and delicate taste allows the dessert to melt in your mouth.

Cooking time: 30 min.

Cooking time: 40-50 min.

Servings - 8-10.

Ingredients:

• Egg - 5 pcs.
• Rice flour - 100 gr.
• Granulated sugar - 50 gr.
• Kefir - 250 ml.
• Coconut flakes - 100 gr.
• Baking powder - 1.5 tsp

For the cream:

• Powdered milk - 100 gr.
• Milk - 500 ml.
• Coconut flakes - 100 gr.
• Granulated sugar - 50 gr.
• Corn starch - 50 gr.

Cooking process:

1. Separate the yolks from the whites carefully. We will use the whites later, and beat the yolks until a fluffy foam is formed.
2. Pour kefir into the whipped yolks and mix.Then add the free-flowing ingredients (granulated sugar, coconut, rice flour and baking powder). Stir until the mass becomes homogeneous.
3. Slowly introduce proteins into the dough and try to mix from top to bottom.
4. The dough is ready to bake. Cover the bottom and edges of the baking dish with parchment and fill with dough. We send it to an oven preheated to 180 degrees for 40-50 minutes.
5. The cakes are tender, you need to take them out of the mold with special care. Let the biscuit cool down and move on to making the custard.
6. In a saucepan, combine milk, cornstarch, coconut, granulated sugar and milk powder. Stir slightly, put on a small fire.
7. Cook the cream until thickened, not forgetting to stir. At the same time, we divide the cooled cakes into a couple of equal parts in thickness and coat with custard.
8. We pass to the stage of decoration. Here you can get creative or follow our advice. Sprinkle with coconut on top of the cream and spread the fruit around the perimeter of the cake. The cake must be soaked for at least four hours before serving.

Enjoy your meal!