Homemade coconut Raffaello cake with chocolate – easy preparation and great taste! recept
- Moderate preparation
- 10 portions
- 60 minutes
If you love the famous Raffaello treats, you’ll definitely fall in love with this delicate cake too. This coconut-and-nut dessert with a delicious vanilla cream is the perfect accompaniment to coffee and its preparation is simpler than you think. Start making it today!
For 10 portions
Ingredients
Coconut batter:
Nut batter:
Cream:
Preparation procedure
- Coconut batter: Beat the egg whites into stiff peaks. Mix the sugar, coconut, flour and baking powder, then gently fold the mixture into the egg whites. Spread the batter onto a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C for 15 minutes. Let cool.
- Nut batter: Again, beat the egg whites into stiff peaks. Mix the ground nuts, sugar, cocoa, flour and baking powder. Add the mixture to the egg whites and mix thoroughly. Spread the batter onto a baking sheet lined with parchment paper and bake at 180 °C for 15 minutes. Let cool.
- Cream: Heat the milk with the sugar in a saucepan. Add the vanilla pudding mix and cook a thick pudding according to the instructions on the package. Gradually stir the egg yolks into the hot pudding and let cool. Stir the butter and mascarpone into the cooled pudding to create a smooth cream.
- Assembling the cake: Spread half of the cream over the coconut layer, then cover with the nut layer. Spread the remaining cream over the surface and sprinkle with chocolate shavings.
- Chilling: Let the cake rest in the refrigerator, ideally overnight, so the flavors meld nicely.
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