Rafaella Cake
Rafaella Cake – A Delight at Home
Preparation time: 40 minutes
Baking time: 30 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12
In a world full of sophisticated desserts and complicated recipes, sometimes it is a true pleasure to return to simple yet extremely tasty recipes that remind us of the pleasant moments spent with family. Today, I will share the recipe for a delicious cake known as Rafaella Cake. This easy-to-make cake, with a soft base and a fine cream, will surely become your favorite!
The story behind this cake is one of comfort and joy. It is the kind of dessert that reminds us of evenings spent around the table, enjoying the company of loved ones. It is perfect for any occasion, whether it’s an anniversary, a gathering with friends, or simply a personal treat.
Necessary ingredients:
For the base:
- 300 g of flour
- 5 tablespoons of oil (preferably sunflower oil for a neutral taste)
- 1 teaspoon of baking powder
- 5 large eggs
- 250 g of sugar (you can adjust the amount to your liking)
For the cream:
- 3 tablespoons of flour
- 2 tablespoons of cornstarch
- ½ cup (about 100 g) of sugar
- 4 egg yolks
- 2 cups (about 500 ml) of milk
- 1 packet of vanilla sugar
- 2 tablespoons of unsalted butter, cut into cubes
Decoration:
- Grated coconut (optional, but recommended for an attractive appearance)
Step-by-step preparation:
1. Preparing the base:
Start by separating the eggs. In a large bowl, beat the egg whites with a pinch of salt until frothy. Here, an electric mixer will be your best friend, but a sturdy whisk will also do the job well. Gradually add the sugar, continuing to beat until you get a firm and shiny foam.
2. Adding the ingredients:
Incorporate the egg yolks one by one, gently mixing with a spatula. It is important not to overmix, so as not to lose the air in the mixture. Sift the flour and baking powder over the egg mixture, carefully folding it in from top to bottom.
3. Incorporating the oil:
Add the oil, continuing to mix gently. Make sure the oil is well integrated into the mixture.
4. Baking:
Prepare a 33/24 cm baking pan by lining it with parchment paper. Pour the mixture into the pan and level the surface. Bake in a preheated oven at 180°C for 25-30 minutes. Check with a toothpick - if it comes out clean, the base is ready. Let it cool in the pan.
5. Preparing the cream:
In another bowl, mix the flour with the cornstarch and sugar. Beat the egg yolks with part of the milk. Add the flour mixture and mix well. Meanwhile, bring the remaining milk to a boil. Gradually add the hot milk to the egg yolk mixture, stirring constantly to avoid lumps.
6. Thickening the cream:
Place the mixture over low heat, stirring continuously until the cream thickens. Once it reaches the desired consistency, remove from heat and add the butter and vanilla sugar. Stir until the butter completely melts and the cream becomes smooth. If the cream is too thick, add a little warm milk. If it is too runny, mix a little cornstarch with milk and gradually add it to the hot cream.
7. Assembling the cake:
Once the base has completely cooled, cut it into two layers. Spread half of the cream on the first layer, place the second layer on top, and cover with the remaining cream. Sprinkle grated coconut on top for an attractive appearance and delicious flavor.
8. Cooling and serving:
Let the cake sit in the refrigerator for at least 1 hour before cutting. This step is essential as the cream will firm up slightly, making it easier to cut.
Practical tips:
- Make sure all ingredients are at room temperature before starting - this will help with better homogenization.
- If you want a richer version, you can add fresh fruits between the layers of cream, such as strawberries or raspberries.
- Rafaella Cake pairs perfectly with a cup of coffee or a fragrant tea.
Nutritional benefits:
This cake contains simple yet nutritious ingredients. Eggs are an excellent source of protein, while milk provides calcium and essential vitamins. The oil adds healthy fats, and the sugar can be adjusted according to personal preferences.
Frequently asked questions:
- Can I use another type of oil?
Yes, but sunflower oil is recommended due to its neutral taste.
- What can I do if the cream is too thick?
Add a little warm milk to reach the desired consistency.
- How can I store the cake?
It keeps well in the refrigerator, covered, for a few days.
In conclusion, Rafaella Cake is a simple yet elegant dessert, perfect for any occasion. With contrasting textures and a delicious flavor combination, this cake is sure to impress anyone who tastes it. Enjoy!
Ingredients: 300 g flour, 5 tablespoons of oil, 1 baking powder, 5 eggs, 250 g sugar. Cream: 3 tablespoons of flour, 2 tablespoons of cornstarch, half a cup (tea) of sugar, 4 egg yolks, 2 cups (tea) of milk, 1 vanilla sugar, 2 tablespoons of unsalted butter cut into cubes.
