The most delicious raspberry Raffaello cake ! Tastes like a real cake from the pastry chef! The cake is mega juicy, light and aromatic!
Made from simple ingredients, without gelatin and super delicious!
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Ingredients for the biscuit bases (21 cm each):
8 Eggs (Gr. M)
16 g vanilla sugar
25 g cornstarch
240 g of sugar
240 g flour
bake in a preheated oven at 175 degrees Celsius (350° F) top and bottom heat without convection on medium rack for about 35 minutes.
250 ml of boiled cold water and 1 tbsp of sweetened condensed milk as cake drinks
INGREDIENTS for raspberry filling:
500 g raspberries
100 ml of water
45 g corn starch
70 g of sugar
INGREDIENTS for the coconut cream
100 g of melted white chocolate + 100 ml of cold whipped cream (30%)
300 ml of cold whipped cream with a fat content of at least 30%
250 g cold mascarpone
300 g cold cream cheese
50 g of powdered sugar
16 g vanilla sugar
60 g grated coconut
INGREDIENTS for the cream for decoration:
250 g soft butter
250 g of sweetened condensed milk
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