Raffaello Cake


7 egg whites
150 g AGRAGOLD white crystal sugar
1 sachet vanilla sugar
1 baking powder
70 g all-purpose flour
150 g coconut flour

Cream filling:

7 egg yolks
2 sachets vanilla pudding
700 ml milk
100 g butter
100 g AGRAGOLD powder sugar
500 ml whipped cream

Other ingredients:

12 cookies
100 ml milk
2-3 tablespoons cherry liqueur

50 g coconut flour

Preparation method: Preheat the oven to 170 °C.

Beat the egg whites on high speed until stiff. Gradually add sugar and vanilla sugar. Combine flour and baking powder and stir into the egg whites and sugar mix. Carefully add coconut flour and slowly stir to combine.

Pour into a springform pan (ø 26 cm) lined with baking paper. Bake for 15 to 20 minutes or until the biscuit goes light brown. After it cools completely, remove the cake from the mould and place it on a plate. Sprinkle with milk, if necessary.

Cream filling: Beat the egg yolks. Whisk in the pudding powder and 200 ml milk. Boil shortly the rest of the milk and pour it into the mixture. Cook by constantly stirring until the mixture thickens. Remove from heat and allow mixture to cool. Mix butter and sugar and then add to the cooled cream. Beat the whipped cream and stir into the cream.

Divide the cream in two parts. Spread one half of the cream on the cake biscuit. Dip cookies in the milk and liqueur and place them on top of the first half of the cream mixture. Spread the second half over the cookies.

Dust the cake with coconut flour. When the cake cools, it is ready to serve.

*Cook’s Note: You may coat the cake in cream by using springform pan’s wall belt to form a well-shaped cake. Remove the wall belt once the cream is firm. Dust the cake with coconut flour for final decoration.