Cake “Rafaello”


75 g butter

175 g sugar
2 eggs
vanilla sugar
90 g flour
baking powder
145 g of coconut cream
55 g gelatin
240 g of cottage cheese
450 g mascarpone
450 g heavy cream
80-90 g coconut flakes
30 g almonds


Butter, salt, 45g plain and vanilla sugar, beat with a mixer or food processor until the formation of fluffy creamy mass of bright colors. Thereto is added gradually at first egg, and then flour mixed with baking powder.

The resulting dough is put in a small round shape, its diameter should not exceed 18 cm Bake at 150 ° C for 20 minutes. The cake neatly pull from the mold and store in a cool place.

Dissolve gelatin in warm water. Coconut cream, cottage cheese, remaining sugar, mascarpone and whipped cream mix into a homogeneous mass. Gelatin to melt, and a thin stream to enter into the cream. At the end add half of whipped cream. Round bowl (capacity of about 1.5 liters and a diameter of 18 cm) covered with plastic wrap and pour in coconut-curd soufflé.

Sprinkle the cream with chopped almonds, lightly pressing nuts inside, cover with cling film and put in the fridge for 3.5 hours. To make it easier to pull the gelatinous mass from the bowl, it should be on for a few seconds to dip in hot water. Then put the cheese dome on previously baked the cake and on all sides generously with whipped cream. To illustrate Raffaello candies, cake, sprinkle with coconut flakes.

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