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Raffaello cake with cream filling

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Ingredients for 1 servings:

  • 1 cake base (sponge cake), 3 layers
  • 800 ml cream
  • 3 packets of vanilla sugar
  • 3 packs of cream stiffener
  • 30 pieces of confectionery (Raffaello), for the filling
  • 12 pieces of confectionery (Raffaello), for decoration on top
  • 1 handful of desiccated coconut

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

very easy and quick

Crush the Raffaellos for the filling. Then whip the cream with the vanilla sugar and cream stabilizer until stiff. Reserve about 1/3 of the cream for decoration and set aside. Mix the remaining cream with the crushed Raffaellos. Spread this mixture between the two cake layers and place the third layer on top. Then cover the cake with the whipped cream and sprinkle with desiccated coconut. Finally, add 12 Raffaellos for decoration.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Raffaello cake with cream filling

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