Heavenly Raffaello Raspberry Cake with White Chocolate and Coconut: A Quick Yet Luxurious Dessert

Dive into the decadent layers of our Heavenly Raffaello Raspberry Cake, where the richness of white chocolate meets the freshness of raspberries, all enveloped in a velvety vanilla cream. This no-bake cake features a crunchy cookie base, a tangy raspberry layer, and a luscious coconut-infused vanilla cream, topped with a silky white chocolate ganache. It's an exquisite combination of textures and flavors that makes it an irresistible treat for any dessert lover.

Why You'll Love This:

This cake is a marvel of culinary delight, perfect for those who appreciate a gourmet dessert without the lengthy preparation. The creamy texture of the vanilla and coconut layer perfectly complements the tartness of the raspberries, while the white chocolate provides a sweet, luxurious finish. The ease of preparation and the sophisticated flavor profile make this cake a perfect choice for any occasion, especially when you want to impress with minimal effort.

Perfect Occasion:

Ideal for celebrations like birthdays, anniversaries, or festive holidays, this Raffaello Raspberry Cake is sure to be a hit. It's also perfect for a summer party or as a special treat at a high tea, where its light and refreshing layers provide a delightful respite from the heat. Serve it at any gathering, and it will undoubtedly become the centerpiece of your dessert table.

Decoration Tips:

  1. Fresh Raspberries: Garnish the top with fresh raspberries for a burst of color and to echo the raspberry layer inside.
  2. Toasted Coconut Flakes: Sprinkle toasted coconut flakes over the ganache for added texture and a hint of tropical flavor.
  3. Edible Flowers: Add a few edible flowers for an elegant, garden-fresh appearance.
  4. White Chocolate Curls: Create white chocolate curls to scatter across the top, enhancing the luxurious feel of the cake.

Ingredients:

  • Base:
    • 250 grams of ground cookies
    • 80 grams of melted butter
    • 90 ml of milk
  • Raspberry Layer:
    • 250 grams of raspberries
    • 3 tablespoons of sugar
    • 2 tablespoons of cornstarch (dissolved in a little water)
    • Vanilla sugar to taste
  • Cream:
    • 2 packets of instant vanilla cream
    • 500 ml of whipping cream
    • 500 ml of milk
    • 70 grams of coconut
    • 100 grams of melted white chocolate
  • Ganache:
    • 150 grams of white chocolate
    • 70 ml of whipping cream

Instructions:

  1. Prepare the Base: Mix the melted butter, milk, and ground cookies. Press firmly into a 24 or 26 cm springform pan lined with parchment paper. Chill in the refrigerator.
  2. Make the Cream: Whip the cold whipping cream, milk, and vanilla cream packets until soft peaks form. Fold in coconut and melted white chocolate. Spread half of the cream over the cookie base.
  3. Prepare the Raspberry Layer: Cook raspberries with sugar over medium heat, pressing with a spoon to release juices. When it becomes runny, add the dissolved cornstarch and cook until thickened, about 1-2 minutes.
  4. Layering: Place the raspberry mixture over the vanilla cream layer and chill for 15 minutes. Then, carefully spread the remaining cream over the raspberry layer.
  5. Prepare the Ganache: Heat the whipping cream until boiling and pour over the white chocolate, stirring until melted. Pour the ganache over the cake.
  6. Chill: Refrigerate to set, ideally overnight, or prepare in the morning to serve in the evening.

Enjoy this delightful and elegant Raffaello Raspberry Cake, a true celebration of flavors and textures!

share on

Leave a Reply

Your email address will not be published. Required fields are marked *