John Myers
Raffaello Raspberry Cake
The perfect raffaello raspberry cake recipe with a picture and simple step-by-step instructions.
- 12 Raffaello
- 50 g Desiccated coconut
- 125 g Soft butter
- 125 g Sugar
- 2 Pck. Vanilla sugar
- 1 pinch Salt
- 4 Eggs
- 100 g Flour
- 1 Pck. Baking powder
- 400 g Cream
- 2 Pck. Cream stiffener
- 300 g Raspberries
- 100 g Apricot jam
- Put Raffaello in the fridge.
- Roast the coconut flakes without fat and allow to cool.
- Separate eggs. Beat egg whites until stiff.
- Mix the butter, sugar, 1 sachet of vanilla sugar and salt until frothy. Stir in egg yolks one at a time.
- Mix the flour, baking powder and desiccated coconut and add to the butter and egg mixture. Fold in the egg whites. Spread in a size 26 tin lined with baking paper and bake for 30 minutes in an oven preheated to 175 °.
- Hollow out the cooled base, except for a 1 cm wide edge. Work the inside of the cake into crumbs with a knife.
- Chop up Raffaello.
- Whip the cream with the cream stabilizer and a packet of vanilla sugar until stiff. Fold in the Raffaello and raspberries (300 g of raspberries seemed to be enough when I folded in, although I had a lot more from the garden. In retrospect, however, I would take more than 300 g, as the finished cake could have used more.) Spread a dome-like pattern on the cake .
- Heat the jam and brush the edge of the cake with it. Press the cake crumbs onto it. Decorate the cake with raspberries.
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