The perfect combination of creamy and fruity – Raffaello raspberry cake!

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In the world of desserts, where flavors compete for the attention of the palate, few manage to establish harmony between creamy tenderness and refreshing fruity acidity. This is exactly what one of the more perfect cakes of today manages to do – the Raffaello raspberry cake. This cake not only brings the aromas of coconut and almonds, but also the colors and juices of fresh (or frozen) raspberries that provide a refreshing contrast to the rich milk filling. Content continues after the ad What makes this cake especially appealing is the fact that it is prepared without baking, and the result is a multi-layered rhapsody of flavors that melts in your mouth

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Act One: The Cake Base – the Crust That Holds All the Secrets

The preparation of the Raffaello Raspberry Cake begins with what could be called its foundation – the base that holds all the layers above it, while providing a crunchy counterpoint to the creamy notes that follow.

The following ingredients are needed for the crust:

  • 200g ground biscuits
  • 100g ground almonds (preferably roasted, for a fuller flavor)
  • 100g melted butter
  • Optional: 1 tablespoon coconut linoleum
  • 100ml milk

This base is not baked, but all the ingredients are combined in a bowl to form a compact, moist mass that is easily pressed into a 22 cm diameter mold. Once the mixture is pressed evenly, the mold is placed in the refrigerator. Why the refrigerator? Because the cold sets the butter and allows the crust to stabilize and get the right texture – not too hard, but not crumbly either.

 

Second act: Fruit freshness – raspberry layer

While the crust rests in the fridge, the raspberry takes center stage – that ruby-red queen of fruity aromas. This layer contrasts the creamy and milky notes, giving the cake a refreshing and slightly tart dimension.

This part uses:

  • 200g of raspberries (you can also use frozen ones)
  • 2 spoons of sugar
  • 1 vanilla sugar
  • 1 tablespoon of lemon juice
  • 1 tablespoon of thickener (starch)
  • 2 tablespoons of water

 

Preparation:

  1. First the thickness is mixed with water to make a smooth slurry – this is the key to a perfect lump-free thickening.
  2. Raspberries, together with sugar, vanilla and lemon juice, are placed in a saucepan and heated until they begin to boil.The raspberries then break down into a juicy puree, and the aromas become intense.
  3. When everything boils, it is removed from the stove and the previously prepared mixture is mixed in. Returning to the stove, cook for another two minutes – just long enough for everything to thicken nicely.
  4. If desired, the mixture can be strained through a sieve – ideal for those who do not like pits in fruit layers.

After the mixture has cooled, it is carefully applied to the already prepared crust. One stylistic note – it doesn’t have to be applied all the way to the edges, because it can visually look more effective when the raspberries are discreetly pulled towards the center.

 

Third act: Raffaello filling – the creamy heart of the cake

Here we are in the central part of the cake, where the flavors of condensed milk, coconut, vanilla, and cream cheese come together in perfect creamy harmony. This filling is what makes this cake irresistible and rich, and also gives it softness in every bite.

Ingredients needed:

  • 400g cream cheese (or a combination of 250g mascarpone + 150g cream cheese)
  • 1 tablespoon vanilla flavor
  • 400ml sweetened condensed milk
  • 200ml sweet cream
  • 1 bag gelatin + 4 tablespoons cold water
  • 50g coconut
  • 40g almond flakes, chopped

 

The process of preparing this perfection goes like this:

  1. First, soak the gelatin in cold water and leave it for about ten minutes to swell. This is the basis of the firmness that keeps the filling stable.
  2. In a separate bowl, mix cream cheese, mascarpone (if used), vanilla and condensed milk with a mixer.The mixture must be smooth and without lumps.
  3. The sweet cream is first whipped separately, until it becomes firm and foamy, and only then is it added to the basic filling. This step is crucial for the light but firm structure of the filling.
  4. The swollen gelatin is heated briefly – just until it melts, but never boil. A spoonful of filling is added to it to equalize the temperatures, and then everything is returned to the main filling.
  5. At the end, coconut and chopped almond leaves are added, and the filling is carefully mixed.

The filling is then carefully spread over the layer of raspberries, evenly, without pressing, and the cake is left in the fridge to stabilize and firm up – preferably overnight.

Finishing touches: Decorating

The next day, when the cake is completely cooled and the gelatin has done its work, the ring of the mold is carefully removed and the cake gets its final appearance. The surface can be:

  • Sprinkle coconut, for a snow-white finish
  • Add whole Raffaello balls for authenticity
  • Decorate with almond leaves, fresh raspberries, chocolate shavings or flowers

Imagination is the limit.

Raffaello raspberry cake is not just another dessert. It is a taste experience, a touch of sophistication and a moment of happiness on a plate. The combination of a crunchy nutty base, refreshing raspberries and creamy coconut filling makes this cake an ideal choice for all occasions – from festive gatherings to intimate moments with coffee. The greatest charm of this cake is in its simple preparation and complexity of taste. No oven, no complications – and the result is an elegant looking cake and a spectacular taste. If you are looking for a recipe that you will not only want to make again, but will also be happy to recommend to others, Raffaello raspberry cake is your answer.

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