Raffaello cake: A delicious and easy-to-make coconut cream cake with yogurt, pineapple, and Raffaello filling.
This Raffaello cake is a dream of a cake!
I've always had a weakness for Raffaello. I am not much into chocolate, candy, or any kind of bars, etc., but when it comes to Raffaello, I just cannot resist them. I actually hardly ever buy them because I know that if I have a box in the cupboard, I won't be able to pass by without reaching for one until they are all gone.
I even make some myself, have a look at these homemade Raffellos, if you would like to try a somewhat different version.
Ingredients
Cake: You will need flour, sugar, eggs, cornstarch and baking powder.
Raffaello: About 15 pieces of Raffaello. You will need 9 for the decoration, but keep 1-2 extras in case some might break when you halve them. The rest will be used for the filling.
Yogurt: Dairy coconut yogurt; do not mistake that for yogurt made out of coconut milk. Have a look at the fruit yogurt section of your supermarket; you should be able to find it. If you won't be able to find it, you could use pineapple or even vanilla yogurt.
Gelatin: I always use Dr.Oetker gelatin sheets to help set the filling (the Amazon affiliate link opens in a new tab).
- 6 gelatin sheets from Dr. Oetker equal 1 packet of their gelatin, which weighs 9 g/0.3 oz and binds 500 ml/2 cups of liquid (according to the package, but I prefer following the recipe instructions for gelatin use).
- When substituting ground gelatin for gelatin sheets, follow the packet instructions. Mine suggests mixing the ground gelatin with 4-6 tablespoons of cold water and letting it bloom for 10 minutes. Dissolve the gelatin and mix it into the filling as directed in the recipe.
Pineapple: I use a can of sweetened pineapple pieces. Drain well and chop them a bit smaller if they are too large.
Try this amazing German Lemon Torte, too; it also requires gelatin.
Tip no. 1: Always use a digital kitchen scale when baking; it guarantees the best results (the Amazon affiliate link opens in a new tab).
How to make Raffaello cake?
Preparations: Preheat the oven and line only the bottom of the springform with parchment paper.
Make the cake:
- Step #1: Beat the egg whites with a little water. Slowly add the sugar and beat until stiff and glossy. Fold in the lightly beaten egg yolks.
- Step #2: Mix the dry ingredients separately, sift, and fold them into the egg mixture.
- Step #3: Bake for 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Release the cake from the form and let it cool completely on a wire rack.
Make the filling:
- Step #4: Heat the gelatin gently, never letting it simmer or boil, as it will be ruined. Stir constantly, and it should dissolve in under 30 seconds.
- Step #5: Remove from heat and add the coconut mixture to the gelatin, one tablespoon at a time, ensuring each is fully mixed in before adding the next. Fold in the chopped Raffaello.
- Step #6: Place the mixture in the fridge, but don't let it set too much, or you'll get clumps when adding the whipped cream. In the meantime, beat the heavy cream until stiff.
- Step #7: When the yogurt gelatin mixture is slightly set, fold the heavy cream into it.
Assemble the cake:
- Step #8: Drain and chop the pineapple.
- Step #9: Place the cake base onto a serving platter and set a metal cake ring around it.
- Step #10: Cover the base with pineapple pieces, then pour the coconut cream mixture over the cake base.
- Step #11: Refrigerate the cake for at least 4-5 hours, or better yet, overnight.
- Step #12: When ready to serve, use a cake divider to mark the slices if desired. Carefully halve the Raffaellos to decorate the cake, placing a whole one in the center. Sprinkle with desiccated coconut if desired.
Good to know!
Preheat the oven so it's hot when the batter is ready. The batter needs to go into the oven right away; otherwise, the baking powder will lose its effect, and the cake won't rise.
Beat the egg whites in a very clean bowl with clean beaters. Even a tiny bit of fat will stop the egg whites from getting stiff.
Always read the packet's instructions before using gelatin sheets. Follow those (if they differ from mine) regarding the way of using the gelatin, but always keep the amounts required by a recipe. For more details about working with gelatin, see this post No-Bake Ricotta Cheesecake.
When chopping the Raffaellos, be sure to chop the almonds as well to avoid any choking hazards.
Raffaello Cake
Equipment
- springform 9-10 inches/ 23-26 cm diameter
- Mixer
Ingredients
Cake (Note 1):
- 3 eggs
- 2 tablespoons warm water
- ¾ cup sugar 150 g
- ⅔ cup all-purpose flour 85 g
- ¼ cup cornstarch 35 g
- 1 teaspoon baking powder
Raffaello filling:
- 1 lb coconut yogurt 450 g, Note 2
- 1 teaspoon vanilla extract
- ⅔ cup sugar 65 g
- 5 pieces Raffaello Note 3
- 6 gelatin leaves Note 4
- 1¾ cup heavy cream 400 ml
- 1 can pineapple pieces 570 g/ 20 oz can
Decoration:
- 10 pieces Raffaello
- some desiccated coconut optional
Instructions
Cake base:
- Preheat the oven to 350°F/ 180°C. Line the bottom of the springform with parchment paper.
- Eggs: Separate the eggs. Beat the egg whites and the warm water until stiffer. Slowly add the sugar and continue beating until the egg whites are stiff and glossy. Carefully fold in the lightly beaten egg yolks.3 eggs + 2 tablespoons warm water + ¾ cup sugar/ 150 g
- Add dry ingredients: Mix the flour, cornstarch, and baking powder and sift them over the egg mixture. Fold in carefully.⅔ cup all-purpose flour 85 g + ¼ cup cornstarch/ 35 g + 1 teaspoon baking powder
- Bake cake: Pour the batter into the prepared springform and bake for about 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Release the cake from the form and let it cool completely on a wire rack.
Filling:
- Check the instructions on the gelatin packet before starting.
- Soak the gelatin leaves in cold water, according to the packet's instructions, about 10 minutes.6 gelatin leaves
- Mix filling ingredients: In the meantime, mix coconut yogurt, sugar, and vanilla extract in a bowl.1 lb coconut yogurt/ 450 g + ⅔ cup sugar/ 65 g 1 teaspoon vanilla extract
- Dissolve gelatin: Squeeze the gelatin leaves lightly and place them into a saucepan large enough to hold all the filling at the end. Heat very gently while stirring constantly until the gelatin leaves are completely dissolved. Do not let it come to a boil.
- Add yogurt mixture: Remove from the heat and start adding the coconut mixture to the gelatin, one tablespoon at a time. Only add the next tablespoon when the previous one is completely incorporated.
- Chop Raffaello and chop the almonds they contain as well. Fold the chopped Raffaello into the coconut gelatin mixture.5 pieces Raffaello
- Chil briefly: Place the mixture in the fridge until it starts to set. It should only start to set and not set completely.
- Heavy cream: In the meantime, beat the heavy cream until stiff. When the yogurt gelatin mixture is slightly set, fold the heavy cream into it.1¾ cup heavy cream/ 400 ml
Assemble:
- Prepare pineapple: Drain the pineapple thoroughly. Chop it into small pieces, if not already chopped.1 can pineapple pieces
- Assemble Raffaello cake: Place the cake onto a serving platter and set a metal cake ring around it. Cover the base with the pineapple pieces. Pour the coconut cream mixture over the cake base.
- Chil cake: Place the cake in the fridge to set for at least 4-5 hours or better overnight.
- Decorate cake: When ready to serve, use a cake divider to mark the slices, if desired. Very carefully halve the Raffaellos and decorate the cake. Place a whole Raffaello in the middle of the cake. Sprinkle the cake with some desiccated coconut, if desired. 10 pieces Raffaello + some desiccated coconut
Notes
- Measurements: Use a digital kitchen scale to measure the ingredients; it guarantees the best results (the Amazon affiliate link opens in a new tab).
- Yogurt: Use dairy coconut yogurt, not yogurt made from coconut milk. Alternatively, use vanilla or pineapple yogurt.
- Raffello: You will need 8 halved ones + 1 whole for the decoration, but one or two might break when you try to halve them.
- Gelatin: I use Dr. Oetker gelatin sheets (the Amazon affiliate link opens in a new tab). Always read the packet's instructions for the gelatin you are using and follow those if they are different from mine.
grace says
i would love that candy and i would love this cake! yeah, one or two raffaello might just so happen to break...right into my mouth. 🙂