Raffaello Cake Recipe (Eggless Raffaello Cake Recipe)
Raffaello cake recipe, a soft spongy vanilla cake soaked in a creamy sweetened milk frosted with white chocolate coconut cream and topped with toasted almonds and coconut flakes. A decadent Eggless Raffaello cake taste so rich and makes your day even more special.
Equipment
2 8 inch round cake pan
Parchment Paper
Electric Beater
Sauce Pan
Ingredients
For Eggless Sponge Cake
- 1 cup Sweetened Condensed Milk 300 grams
- ½ cup Granulated Sugar 100 grams
- ½ cup Melted Butter 110 gram
- ½ cup Milk 125 ml
- 1 teaspoon Vanilla Extract
- ½ teaspoon Coconut Extract optional
- ¼ teaspoon Almond Extract optional
- 2 cups All Purpose Flour (Plain flour) 240 grams
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
For Frosting (Cream)
- 1 cup White Chocolate chopped
- ½ cup Sweetened Condensed milk
- ½ teaspoon Coconut Extract
- 2 cups Whipping Cream (Non dairy whipping cream)
- 1 cup Shredded Sweetened Coconut flakes uses when layering cakes
For Soaking Milk
- ¼ cup Sweetened Condensed Milk
- ¼ cup Cream or Milk
- ¼ teaspoon Vanilla Extract or Coconut Extract
For Decorations (Filling & Topping)
- 1 cup Shredded Sweetened Coconut flakes
- 10 no Rafaello Chocolates
- ½ cup White Chocolate Curls
- ½ cup Roasted Almonds chopped finely
Instructions
- Pre preparation - Preheat oven to 180 degree C (360 degree c). Line two round cake pan with parchment paper and grease it lightly with oil. Set aside.
- Dry Ingredients for Cake Batter - Take plain flour, baking powder and baking soda in a sifter and sieve it. Set aside.
- Wet Ingredients for Cake Batter - Take sweetened condensed milk, sugar, milk, melted butter, vanilla extract, coconut extract, almond extract in a bowl and whisk well.
- Make Cake Batter - Add the dry ingredients into the wet and fold gently using a spatula. if the batter is too thick, add some milk to loosen the batter.
- Baking Cakes - Divide the cake batter between the baking pans and bake for 25 to 35 minutes. Insert a toothpick to check whether the cake is baked or not. If the tooth pick comes out clean then the cakes are baked. Remove the cakes from oven and let it cool completely.
- Make Cream Frosting - Meanwhile make frosting, take white chocolate and condensed milk in a sauce pan and melt it down gently. Set aside so the chocolate cools completely.
- Meanwhile whip some cream till stiff peaks. Take a ladleful of the whipped cream and add it into the chocolate and fold gently to loosen the chocolate. Now add the loosened chocolate to the bowl of whipped cream and beat this again till thick and stiff. Place this in fridge until needed.
- Soaking Milk for cake - mix sweetened condensed milk, milk or cream in a bowl and mix well. This is your soaking milk.
- Layering Cakes - Now take the two cakes and slit it in half in the middle. So you have 4 layer of cakes. Take a cake slice and place it in a plate. Cover the sides with parchment paper. Now drizzle some soaking milk on top of each cake layer to moisten the cake.
- Now spread some frosting, top with some coconut and spread in an even layer. Place another cake on top, soak with milk, spread cream and coconut and spread. Repeat this till the last layer.
- Crumb coating & Frosting - Now cover the whole cake with some frosting to seal the crumbs. Place the cake in fridge for 1 hour. Remove the cake from fridge. Frost again the whole cake with the rest of the frosting as per your liking.
- Decoration - Now place roasted chopped almonds around the sides of the cake. Top with coconut and white chocolate curls. Now place Rafaello chocolate on the top of cake. Place the cake in fridge and let it set for 6 to 10 hours. or overnight. Slice and serve.
Nutrition
Nutrition Facts
Raffaello Cake Recipe (Eggless Raffaello Cake Recipe)
Serving Size
1 serving
Amount per Serving
Calories
506
% Daily Value*
Fat
22
g
34
%
Saturated Fat
12
g
75
%
Trans Fat
0.4
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
47
mg
16
%
Sodium
255
mg
11
%
Potassium
338
mg
10
%
Carbohydrates
68
g
23
%
Fiber
2
g
8
%
Sugar
48
g
53
%
Protein
10
g
20
%
Vitamin A
450
IU
9
%
Vitamin C
1
mg
1
%
Calcium
243
mg
24
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.