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raffello cake sprinkled with coconut on a platter
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5 from 1 vote

Raffaello Cake

Raffello cake – a delicious and easy to make coconut cream cake with yogurt, pineapple, and Raffello filling.
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Course: Cakes
Cuisine: German
Servings: 14
Calories: 252kcal
Author: Adina

Ingredients

  • Cake base Note 1:
  • 3 eggs
  • 2 tablespoons warm water
  • 150 g/ 5.3 oz/ ¾ cup sugar
  • 85 g/ 3oz/ ⅔ cup flour
  • 35 g/ 1.2 oz / ¼ cup cornstarch
  • 1 teaspoon baking powder
  • Filling:
  • 450 g/ 1 lb coconut yogurt dairy coconut yogurt, not yogurt made with coconut milk
  • 1 teaspoon vanilla extract
  • 65 g/ 2.3 oz/ ⅓ cup sugar
  • 6 gelatin leaves Note 2
  • 400 ml/ 13.5 fl.oz/ 1 ¾ cups heavy/double cream
  • 1 can pineapple pieces 570 g/ 20 oz can
  • 1 large box Raffaello 15 Raffaellos
  • some desiccated coconut for decoration optional

Instructions

Cake base:

  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line the bottom of a springform (23-26 cm/ 9-10 inches diameter) with baking paper.
  • Separate the eggs. Beat the egg whites and the warm water until stiffer. Slowly start adding the sugar and continue beating until the eggs whites are stiff and glossy. Carefully fold in the lightly beaten egg yolks.
  • Mix the flour, cornstarch, and baking powder together and sift them over the egg mixture. Fold in carefully.
  • 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 gelatin's packet's instructions before starting.
  • Soak the gelatin leaves in cold water according to the packet's instructions, about 10 minutes.
  • In the meantime place the coconut yogurt, sugar, and vanilla extract into a bowl. Mix well.
  • 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 all the time until the gelatin leaves are completely dissolved. Do not let it come to a boil.
  • 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.
  • Set 10 Raffaellos aside, you will need 8 halved ones + 1 whole for the decoration, but one or two might break when you try to halve them. Chop the remaining Raffaellos, taking care to chop the almond they contain as well.
  • Fold the chopped Raffaello into the coconut gelatin mixture.
  • Place the mixture in the fridge until it starts to set. It should only start to set and not set completely.
  • In the meantime beat the heavy cream until stiff.
  • When the yogurt gelatin mixture is slightly set, fold the heavy cream into it.

Assemble:

  • Drain the pineapple thoroughly. Chop it into small pieces, if not already chopped.
  • Place the cake base 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.
  • Place the cake in the fridge to set for at least 4-5 hours or better overnight.
  • 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.

Notes

  1. Use a digital kitchen scale for measuring the ingredients; it guarantees for best results. (Amazon affiliate link)
  2. I use Dr. Oetker gelatin sheets. Always read the packet's instructions of the gelatin you are using and follow those if they are different from mine. (Amazon affiliate link)

Nutrition

Serving: 1slice | Calories: 252kcal | Carbohydrates: 31g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 73mg | Sodium: 83mg | Sugar: 24g