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Heavenly Raffaello Raspberry Cake, White Chocolate and Coconut: A Quick But Luxurious Dessert

Heavenly Raffaello Raspberry Cake, White Chocolate and Coconut: A Quick But Luxurious Dessert

Delve into the decadent layers of our heavenly Raffaello Raspberry Cake, where the richness of white chocolate meets the freshness of raspberries, all wrapped in velvety vanilla cream. This no-bake cake features a crunchy cookie base, a tangy raspberry layer, and luscious coconut-infused vanilla cream, topped with a silky white chocolate ganache. It's an exquisite combination of textures and flavors that makes it an irresistible treat for any dessert lover.

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Why you'll love it:

This cake is a marvel of culinary delight, perfect for those who appreciate an indulgent dessert without lengthy preparation. The creamy texture of the vanilla and coconut layer perfectly complements the tartness of the raspberries, while the white chocolate provides a smooth and luxurious finish. The ease of preparation and sophisticated flavor profile make this cake a perfect choice for any occasion, especially when you want to impress with minimal effort.

Perfect occasion:

Ideal for celebrations like birthdays, anniversaries or festive parties, this Raffaello raspberry cake is sure to be a hit. It's also perfect for a summer party or as a special treat at tea time, where its light, refreshing layers provide a delicious respite from the heat. Serve it at any gathering and it will undoubtedly become the centerpiece of your dessert table.

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Decorating Tips:

  1. Fresh raspberries: Garnish the top with fresh raspberries for a burst of color and to echo the raspberry layer inside.
  2. replaces the word nice with emptyasted coconut flakes: Sprinkle toasted coconut flakes over the ganache for added texture and a touch of tropical flavor.
  3. Edible flowers: Add some edible flowers for an elegant and fresh garden look.
  4. White chocolate curls: Create curls of white chocolate to scatter on top, enhancing the luxurious feel of the cake.

Ingredients:

  • Base:
    • 250 grams of ground biscuits
    • 80 grams of melted butter
    • 90 ml of milk
  • Raspberry layer:
    • 250 grams of raspberries
    • 3 tablespoons of sugar
    • 2 tablespoons cornstarch (dissolved in a little water)
    • Vanilla sugar to taste
  • Cream:
    • 2 sachets of instant vanilla cream
    • 500 ml whipped cream
    • 500 ml of milk
    • 70 grams of coconut
    • 100 grams of melted white chocolate
  • ganache:
    • 150 grams of white chocolate
    • 70 ml whipped cream
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Instructions:

  1. Prepare the base: Mix the melted butter, milk and ground biscuits. Press firmly into a 24 or 26 cm springform pan lined with baking paper. Cool in the refrigerator.
  2. Make the cream: Whip the cold whipped cream packets, milk and vanilla cream until soft peaks form. Stir in the coconut and melted white chocolate. Spread half of the cream on the biscuit base.
  3. Prepare the raspberry layer: Cook the raspberries with the sugar over medium heat, pressing with a spoon to release the juice. When it becomes liquid, add the dissolved cornstarch and cook until thickened, about 1 to 2 minutes.
  4. Overlay: Place the raspberry mixture on the vanilla cream layer and refrigerate for 15 minutes. Then, gently spread the remaining cream over the raspberry layer.
  5. Prepare the Ganache: Heat the whipped cream until boiling and pour it over the white chocolate, stirring until melted. Pour the ganache over the cake.
  6. Coldness: Refrigerate to set, ideally overnight, or prepare in the morning to serve in the evening.

Enjoy this delicious and elegant Raffaello Raspberry Cake, a true celebration of flavors and textures!

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