Rafaello Cake copyright by Laura S.

Rafaello cake

Preparation time: 30 minutes
Baking time: 50-60 minutes (divided between the two tops)
Total time: 1 hour and 30 minutes
Number of servings: 12-16

This Rafaello cake is a perfect fusion of fluffy sponge and delicate white chocolate cream, enriched with a hint of almond essence. Inspired by the famous Rafaello's candy, this cake is ideal to impress on special occasions as well as on a regular day when you want to indulge in a refined dessert.

Making the Rafaello cake requires a few steps, but each step is simple and, with a little patience, you'll get a dessert that's sure to become everyone's favorite.

Ingredients

For the cream:
- 750 ml whipping cream
- 600 g white chocolate (preferably Milka brand for an intense taste)
- A few drops of almond essence or liqueur (to taste)

For the 1st layer
- 3 large eggs
- 100 g sugar
- 100 ml oil (optionally you can use coconut oil for extra flavor)
- 100 ml milk (coconut milk adds an exotic touch)
- 100 g sugar (divided)
- 200 g flour
- 1 packet baking powder

For the counter top 2:
- 5 egg whites
- 150 g sugar
- 150 g coconut flakes
- 2 tablespoons flour
- ½ packet baking powder
- A few drops almond essence

Preparation

Step 1: Prepare the cream

1. In a saucepan, add the liquid cream and place over medium heat. Stir constantly until it begins to boil.
2. Remove the saucepan from the heat and add the cubed white chocolate. Stir well until the chocolate is completely melted and the mixture is smooth.
3. Add a few drops of almond essence or liqueur if you choose this option. This will add subtle flavor and intensify the taste of the cream.
4. Allow the cream to cool to room temperature, then cover with cling film and refrigerate overnight. This step is essential to get the perfect texture.

Step 2: Prepare the 1st layer

1. Preheat the oven to 160-180°C. Prepare a 25x35 cm baking tray, lining it with baking paper.
2. Separate the eggs: beat the yolks with 100g of sugar until light cream. Add the oil and milk, stirring continuously.
3. In a separate bowl, beat the egg whites with the remaining 100g of sugar until stiff foam.
4. Gently fold the beaten egg whites into the yolk mixture, then add the flour mixed with the baking powder. Use a spatula to stir, being careful not to lose any air.
5. Pour the mixture into the prepared pan and bake for 20-25 minutes or until the top is browned and passes the toothpick test.

Step 3: Making the 2nd layer

1. While the first cake is baking, you can prepare cake 2. Beat the 5 egg whites with 150 g of sugar until stiff and glossy.
2. Add the coconut flakes, flour and baking powder, mixing carefully so as not to lose the air in the foam.
3. Pour the mixture into the same pan (after removing the first batter) and bake at the same temperature for 20-25 minutes.

Step 4: Assemble the cake

1. Once both tops have cooled completely, begin assembling. Place the first shortcake on a platter, spread some of the white chocolate cream on top.
2. Add the second layer, followed by the remaining cream. Top everything with coconut flakes for an attractive look and crunchy texture.
3. Refrigerate the cake for 2-3 hours, or until the cream has set and the cake is well chilled.

Practical tips

- For a more intense flavor: Replace the milk with coconut milk or add a little coconut liqueur to the batter.
- Ideal dessert: This cake pairs perfectly with a cup of flavored coffee or fruit tea, bringing a pleasant contrast between the sweetness and bitterness of coffee.
- Storage: If you have leftover cake, you can store it in the fridge for up to 3 days. It's also a dessert that can be frozen so you can enjoy it later.

Calories and nutritional benefits

Each serving of Rafaello cake contains about 300-350 calories, depending on the ingredients used. White chocolate provides extra calcium, while coconut flakes provide healthy fats and fiber. It is an indulgent dessert, but in moderation, it can be part of a balanced diet.

Frequently asked questions

1. Can I replace white chocolate with another type of chocolate? Although the Rafaello cake is inspired by white chocolate, you can experiment with dark or milk chocolate, but the result will be different in taste and texture.
2. How can I make the cake less sweet? You can reduce the amount of sugar in the cream and toppings, or opt for white chocolate with a lower sugar content.
3. Can I use other types of nuts? Yes, you can replace the coconut flakes with ground nuts, almonds or hazelnuts to add a different flavor.

Possible variations

- Rafaello with fruit: You can add chunks of peach or pineapple to the white chocolate cream for a fresher variation.
- Rafaello Lenten Cake: Use vegan alternatives to sour cream and white chocolate, such as coconut cream and vegan chocolate.

This Rafaello cake, with its light texture and refined flavor, is sure to be a hit at any gathering. Savor each slice and enjoy the reactions of your loved ones. Baking is an art, and this cake is your masterpiece!

 Ingredients: Cream: - 750ml liquid cream - 600g white chocolate (preferably Milka) - a few drops of almond essence or liqueur. Base-1- (the tray used is 25x35cm) - 3 eggs - 100g sugar - 100ml oil - 100ml milk (I used coconut milk mixed with coconut or almond liqueur) - 100g sugar - 200g flour - 1 packet baking powder Base-2-- 5 egg whites - 150g sugar - 150g coconut flakes - 2 tablespoons flour - 1/2 packet baking powder - a few drops of almond essence.