Discover the indulgent and refreshing flavors of the Raffaello Cake, a perfect summer dessert that combines airy white sponge cake with luxurious white chocolate and coconut cream, and a vibrant layer of raspberry jelly. This cake is inspired by the popular Raffaello confectionery, featuring a delightful blend of textures and flavors that make each bite an exquisite experience. Ideal for special occasions or as a decadent treat to enjoy on a warm day.
Why You’ll Love This:
The Raffaello Cake is a feast for the senses, with its visually appealing layers and a harmonious mix of flavors. The raspberry jelly adds a tart contrast to the sweet, creamy filling, while the coconut provides a tropical twist that complements the rich, smooth white chocolate. This cake is not only beautiful to look at but also offers a complex flavor profile that balances richness with refreshing bursts of fruitiness.
Perfect Occasion:
This cake is ideal for celebrations such as birthdays, anniversaries, or any gathering where you want to impress your guests with something special. It’s also perfect for high tea events or as a festive dessert during the holiday season. Serve this cake at any summer party to add a touch of elegance and delight to your dessert table.
Decoration Tips:
For a stunning presentation, top the cake with fresh raspberries, coconut flakes, and white chocolate shavings. You can also dust it lightly with powdered sugar or drizzle with a little melted white chocolate for extra sweetness. Consider placing edible flowers around the edges for a more decorative, festive look.
Ingredients for Raspberry Jelly:
- 700g frozen raspberries
- 3 tablespoons water
- 3 tablespoons lemon juice
- 80g sugar
- 15g gelatin + 4 tablespoons cold water
For the White Chocolate Coconut Cream:
- 500ml heavy cream (very cold)
- 100g white chocolate, melted
- 125g chilled mascarpone
- 150g coconut flakes
For the White Sponge Cake:
- 4 small eggs, room temperature
- 130g caster sugar
- 100g all-purpose flour
- 35g potato starch
For the Sponge Syrup:
- 80ml boiled water, cooled
- 1 tablespoon powdered sugar
- A few drops of rum extract
- Juice from half a lemon
Instructions:
- Prepare the Raspberry Jelly:
- Soak gelatin in 4 tablespoons of cold water and set aside for 5 minutes.
- Cook raspberries with water, lemon juice, and sugar until the berries break down. Remove from heat, add the bloomed gelatin, mix well, and cool. Pour into a 20×30 cm pan lined with plastic wrap and refrigerate until set.
- Make the White Chocolate Coconut Cream:
- Melt white chocolate and let cool. In a mixer, whip the heavy cream until it thickens slightly, add mascarpone, and continue to whip until combined. Slowly add cooled melted chocolate while mixing. Stir in coconut flakes at the end.
- Bake the Sponge Cake:
- Whip egg whites with a pinch of salt, gradually adding sugar until stiff. Reduce speed, add yolks one at a time, then sift in flour and potato starch, folding gently. Bake in a preheated 165°C oven in a 20×30 cm pan for about 35 minutes. Cool and slice horizontally into two layers.
- Assemble the Cake:
- Mix sponge syrup ingredients and brush over cake layers. Place one layer on a serving plate, spread with half the cream, add a layer of raspberry jelly, then the second sponge layer, and top with the remaining cream.
- Final Touches:
- Chill the assembled cake in the fridge for at least an hour. Serve decorated with additional raspberries, coconut flakes, and white chocolate shavings.
Enjoy this luxurious Raffaello Cake, a perfect blend of fruity, creamy, and tropical flavors that’s sure to be a hit at any event.
