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Raffaello cake: a summer delight with white chocolate, coconut and raspberry jelly

Raffaello cake: a summer delight with white chocolate, coconut and raspberry jelly

Discover the indulgent and refreshing flavors of Raffaello Cake, a perfect summer dessert that combines airy white sponge cake with luxurious white chocolate and coconut cream, and a vibrant layer of raspberry jelly. This cake is inspired by the famous Raffaello confectionery, featuring a delicious blend of textures and flavors that make every bite an exquisite experience. Perfect for special occasions or as a decadent treat to enjoy on a hot day.

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Why you'll love it:

Raffaello cake is a feast for the senses, with its visually appealing layers and harmonious blend of flavors. Raspberry jelly adds a tangy contrast to the sweet and creamy filling, while coconut provides a tropical touch that complements the rich, smooth white chocolate. This cake is not only beautiful to look at, but also offers a complex flavor profile that balances richness with refreshing fruity bursts.

Perfect occasion:

This cake is ideal for celebrations such as birthdays, anniversaries or any gathering where you want to impress your guests with something special. It is also perfect for snacks or as a festive dessert during the festive period. Serve this cake at any summer party to add a touch of elegance and deliciousness to your dessert table.

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Decorating Tips:

For a stunning presentation, top the cake with fresh raspberries, coconut flakes and white chocolate shavings. You can also dust it lightly with powdered sugar or drizzle with a little melted white chocolate for added sweetness. Consider placing edible flowers around the edges for a more decorative and festive look.

Ingredients for raspberry jelly:

  • 700 g frozen raspberries
  • 3 tablespoons of water
  • 3 tablespoons of lemon juice
  • 80g of sugar
  • 15g gelatin + 4 tablespoons cold water

For the white chocolate coconut cream:

  • 500 ml heavy cream (very cold)
  • 100g melted white chocolate
  • 125 g chilled mascarpone
  • 150g coconut flakes

For the white sponge cake:

  • 4 small eggs, room temperature
  • 130g caster sugar
  • 100 g all-purpose flour
  • 35 g of potato starch

For the sponge cake syrup:

  • 80 ml boiled water, cooled
  • 1 tablespoon of powdered sugar
  • A few drops of rum extract
  • Juice of half a lemon

Instructions:

  1. Prepare the raspberry jelly:
    • Soak the gelatin in 4 tablespoons of cold water and let sit for 5 minutes.
    • Cook the raspberries with water, lemon juice and sugar until the berries break down. Remove from the heat, add the flowered gelatin, mix well and leave to cool. Pour into a 20×30 cm mold covered with plastic wrap and refrigerate until the mixture is set.
  2. Make the white chocolate coconut cream:
    • Melt the white chocolate and leave to cool. In a blender, whip the heavy cream until slightly thickened, add the mascarpone and continue to whisk until well combined. Slowly add the cooled melted chocolate while mixing. Add the coconut flakes at the end.
  3. Cook the sponge cake:
    • Whisk the egg whites with a pinch of salt, gradually adding the sugar until stiff. Reduce the speed, add the yolks one by one, then sift in the flour and potato starch, folding gently. Bake in a preheated oven at 165°C in a 20×30 cm mold for approximately 35 minutes. Let cool and slice horizontally into two layers.
  4. Assemble the cake:
    • Mix the sponge cake syrup ingredients and brush the cake layers. Place a layer on a serving plate, spread with half the cream, add a layer of raspberry jelly, then the second layer of sponge cake and cover with the rest of the cream.
  5. Final touches:
    • Chill the assembled cake in the refrigerator for at least an hour. Serve decorated with additional raspberries, coconut flakes and white chocolate shavings.

Enjoy this luxurious Raffaello Cake, a perfect blend of fruity, creamy and tropical flavors that is sure to be a hit at any event.

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