Raffaello Cake

This Raffaello cake is a celebration in every slice — fluffy sponge, silky white-chocolate cream, and a delicate coconut finish that tastes just like the famous ball-shaped confection. It’s surprisingly easy to bake, yet looks and feels special enough for birthdays, holidays, or cozy family gatherings. The combination of tender layers and creamy coconut-white chocolate frosting makes each bite irresistibly light and breezy. Imagine serving it chilled, with the aroma of coconut lingering and a beautiful Raffaello candy perched on top — pure dessert bliss.

Inspired by the classic Raffaello candies, this cake combines tender sponge layers with a luscious sour cream and white chocolate filling. Elegant, easy, and delicious.

• 
  Separate the egg whites from the yolks.
• 
  Beat the egg whites with a mixer until stiff froth, add 60 gr of sugar, and mix further.
• 
  Finally, add the powdered sugar and beat for one minute.
• 
  This is how the egg-white foam should look, shiny and hard.
• 
  Beat the egg yolks with a mixer and add the rest of the 60 g of sugar.
• 
  Then the oil.
• 
  And a teaspoon of vanilla essence.
• 
  Add the foamed egg whites to the egg yolk mixture, and mix gently with a spoon or spatula.
• 
  Mix the flour, coconut, and baking powder in a bowl.
• 
  Then gradually pour in the egg whites and egg yolk mixture, and stir until homogenized.
• 
  Pour the mixture into a tray and place baking paper, better to use a tray with removable edges. Bake in preheated oven at 160-180 degrees for 30 minutes. Check with a toothpick when it’s ready, if after you stick it and remove it, the toothpick will be dry, which means it’s ready.
• 
  In the meanwhile, prepare the cream. Break the white chocolate into small pieces.
• 
  Pour the cream into a saucepan and turn the heat on medium, when it starts to boil turn off the heat.
• 
  Add the white chocolate to the hot cream and leave for 2 minutes.
• 
  Then stir it well with a whisk to dissolve the chocolate. Allow to cool completely, then refrigerate for 2-3 hours.
• 
  The sponge cake is ready, leave it in the tray for 2-3 hours to cool thoroughly.
• 
  Then, before decorating the cake, put the sponge cake in the freezer for 60-90 minutes to cut it more beautifully and easily.
• 
  After the sponge cake has been in the freezer, cut it into 3 even pieces.
• 
  Remove the cream from the refrigerator, and blend at high speed until thickened.
• 
  Assembling the cake: syrup the tops (200 ml water and 1 teaspoon sugar).
• 
  Then spread with cream.
• 
  Grease all 3 sheets, then grease the sides.
• 
  Sprinkle coconut on top and sides of the cake.
• 
  Finally, place 8 raffaello candies on the sides and one in the middle, so each slice has one raffaello candy. Refrigerate the cake for 6-7 hours before serving.
• 
  Slice and serve, it’s absolutely delicious. Enjoy!