Raffaello Cake
8 servings
60 minutes
The 'Raffaello' cake is a delicate treat embodying an exquisite balance of airy layers and creamy frosting. Inspired by the eponymous candies, this dessert envelops with coconut aroma and gives incredible lightness to each slice. Thanks to the cottage cheese in the batter, the layers are soft and slightly moist, while the milk and butter-based cream provides a silky texture. Topped with coconut flakes, it creates a snowy treat effect. In Korea, such cakes are valued for their harmonious taste and tenderness, perfectly complementing traditional tea time. Suitable for both festive occasions and cozy family evenings, leaving a pleasant aftertaste and a desire for another piece.
1
For the layers, beat 2 eggs and 1 cup of sugar, add 200 grams of cottage cheese, add 1 teaspoon of baking soda, 0.5 teaspoons of salt, and 1 cup of flour; mix well. Then add the second cup of flour and stir with a spoon. Divide the dough into 8 pieces and refrigerate for 1 hour.
- Chicken egg: 4 pieces
- Sugar: 2 glasss
- Curd cheese (tvorog): 200 g
- Baking soda: 1 teaspoon
- Salt: pinch
- Wheat flour: 1 tablespoon
- Wheat flour: 1 tablespoon
2
For the cream, mix 2 eggs and 1 cup of sugar, add 1.5 tablespoons of flour, 400–500 ml of milk, whip everything, and put it on the heat. Stirring, bring to a boil, immediately remove from heat, add 200 grams of butter, and mix.
- Chicken egg: 4 pieces
- Sugar: 2 glasss
- Wheat flour: 1 tablespoon
- Milk: 400 ml
- Butter: 200 g
3
Bake the cakes for a few minutes. While the cakes are still warm, spread them with cream. Sprinkle with coconut flakes.
- Desiccated coconut: 40 g
