This Raffaello No-Bake Cake is a divine dessert inspired by the popular Raffaello confections, known for their creamy coconut and almond flavor. This cake features a crumbly cookie base, a rich coconut cream, and a velvety white chocolate topping, all adorned with fresh strawberries and almond pieces. It’s a luxurious treat that combines simplicity with elegance, making it an irresistible dessert without the need for baking.
Why You’ll Love This: The allure of this no-bake cake lies in its exquisite blend of textures and flavors. The crunchy cookie base provides a delightful contrast to the smooth and rich coconut cream. The white chocolate glaze adds a touch of decadence, while the fresh strawberries and almond pieces bring freshness and a nutty crunch. It’s a hassle-free dessert that’s perfect for any occasion, offering a sophisticated taste experience that’s sure to please.
Perfect Occasion: This Raffaello No-Bake Cake is perfect for celebrations such as birthdays, anniversaries, or any festive gathering. Its elegant appearance and exquisite flavor make it ideal for serving at high tea or as a sophisticated dessert at dinner parties. Additionally, it’s a great choice for summer events where a refreshing, chilled dessert is desired.
Decoration Tips:
- Garnish the top with fresh strawberry slices arranged in a circular pattern for a beautiful and inviting look.
- Sprinkle crushed almonds over the white chocolate glaze for an added texture and nutty flavor.
- If available, small edible flowers can add a splash of color and enhance the cake’s visual appeal.
- A light dusting of powdered sugar on the strawberries can create a delightful finish.
Ingredients: Base:
- 100g butter
- 200g ground butter cookies
- 2-3 tbsp milk
Cream:
- 500ml whipping cream
- 170g powdered sugar
- 140g white chocolate, melted
- 340g ground vanilla wafers
- 170g coconut flour
Glaze:
- 200g white chocolate
- 100g whipping cream
Decoration:
- Almond pieces
- Fresh strawberries
Instructions:
- Melt the butter and mix it with the ground cookies and milk to form a crumbly base. Press this mixture into a 26cm cake mold lined with parchment paper, smoothing it with the back of a glass or similar object. Chill in the refrigerator.
- Lightly whip the cream, then gradually add powdered sugar and beat until stiff.
- Melt the white chocolate over a double boiler and let it cool slightly. Fold the melted chocolate into the whipped cream.
- Add ground vanilla wafers and mix again. Lastly, incorporate the coconut flour with a manual whisk.
- Transfer the cream mixture into the cake mold and spread evenly. Refrigerate for two hours to set.
- For the glaze, melt white chocolate in warmed whipping cream (do not boil). Let it cool slightly and then pour over the set cake.
- Decorate with almond pieces and fresh strawberries.
- Chill the cake for approximately three hours before serving.
Enjoy this luxurious Raffaello No-Bake Cake, a perfect combination of coconut, white chocolate, and fresh strawberries that will delight your taste buds!
