Delicate no bake Raffaello cake

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Today I'd like to share a recipe that will say more than a thousand words - no bake Raffaello cake.


My version of this popular cake is made out of salted crackers, subtle coconut and white chocolate ganache as well as, most importantly, two layers of filling - coconut and almond. Filling is delicate and not too sweet, crackers help bring out other flavours, and everything is rounded out with a fine coconut ganache and crunchy toasted coconut. It's incredible that such a small slice of cake can give you so much!

You'll find a list of ingredients, method and approximate nutritional value below.

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List of ingredients (20 x 20 cm tin)

Filling

  • 1 l milk
  • 2/5 cup (~80 g) granulated sugar
  • 3 egg yolks
  • 3 tbsp cornflour (~60 g)
  • 3 tbsp wheat flour (~45 g)
  • 200 g unsalted butter
  • Vanilla extract of coconut liqueur
  • 75 g desiccated coconut
  • Almond extract

Also

  • 50 g desiccated coconut
  • 200 g white chocolate
  • 170 g coconut cream (cream collected from one can coconut milk)
  • 250 g salted crackers

Method

  1. Put coconut milk can a day before preparing the cake.
  2. Pour 700 ml into a pot. Put it on medium heat and add granulated sugar. Stir the contents of the pot until sugar dissolves and heat it up until it starts to boil slowly.
  3.  Meanwhile, add 3 egg yolks, 3 tbsp cornflour and 3 tbsp wheat flour into remaining 300 ml of milk. Whisk them together until fully combined and lump-free. Once milk in the pot starts to simmer, turn heat down to low and, stirring constantly, pour custard base in. Bring heat back up to medium and cook custard for a few minutes until it thickens up. Once it reaches desired consistency, let it bubble and take custard off heat.
  4. Pour custard into a separate bowl and cover its top with plastic wrap. Set it aside to cool completely.
  5. Put 50 g desiccated coconut into a dry, cold pan. Toast it until it releases aroma and becomes beautiful and golden. It should not take much time at all, so keep an eye on the pan. Once coconut is ready, take it off heat, transfer onto a shallow plate and set aside to cool.
  6. Once custard reaches room temperature, put 200 g soft butter into a large bowl and cream it with a mixer until light and fluffy. Add cool custard, one spoonful at a time, combining the contents of the bowl before adding the next batch. Once ready, divide filling into two equal parts.
  7. Add vanilla extract or coconut liqueur into one part and mix through until combined. Add 75 g desiccated coconut and stir it in with a silicone spatula until it is evenly distributed.
  8. Add almond extract or liqueur into the second half and mix it in at low speed.
  9. Put 170 g coconut cream and 200 g white chocolate into a heatproof bowl. To get cream from coconut milk put a can of full fat coconut milk into a fridge overnight and collect cream from the surface. Place the bowl over a pot with simmering water and melt its contents, stirring constantly, only until uniform. Set ganache aside for 10 minutes to cool slightly.
  10. Assemble the cake. Line tall square tin (20 x 20 cm) with baking paper and arrange a layer of salted crackers in the bottom in a brick pattern. Pour part of ganache on top and, if required, spread it with a silicone spatula.  Place a second layer of crackers at 90 degrees angle to the first one. Watch out, if ganache soaks through the crackers too much, cake might stick to the bottom a bit.
  11. Put coconut filling gently on top of the base, placing small batches across it to prevent crackers underneath from shifting. Spread the filling carefully with a silicone spatula and even it out.
  12. Put another layer of crackers in and cover it with almond filling. Spread the filling evenly and finish it off with a final layer of crackers. Pour remaining ganache on top and spread it across the surface. Cover the top with toasted coconut. Put the cake into a fridge overnight to set filing and ganache.
  13. Enjoy!

Approximate nutritional value

100 g

  • 334 kcal
  • Carbs: 24 g 
  • Fat: 25 g
  • Protein: 5 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 399 kcal
  • Carbs: 30 g 
  • Fat: 29 g
  • Protein: 6 g
  • Fibre: 2 g

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