Raffaello cake is a wonderfully delicious no-bake coconut custard dessert layered with crackers and a creamy coconut filling. It’s quick to prepare, utterly irresistible and admittedly a little controversial – combining salty crackers with a sweet coconut custard cream is not something you see every day. However, the contrast creates a truly outstanding flavour. The cake is at its best after about 3 hours in the refrigerator, when the crackers have softened and the cream has set. Everyone loves this cake and almost always comes back for a second slice ;).
Note: If you prefer, you can replace the crackers with buttery petit beurre biscuits.
Ingredients for the layers:
- 2–3 packets rectangular salted crackers (such as Lajkonik), 180 g per packet
Ingredients for the coconut cream:
- 1 litre milk
- 2 packets unsweetened cream or coconut custard powder (40 g each)
- 2 tablespoons potato starch
- 1 egg yolk, from a large egg
- 200 g sugar
- 250 g butter, at room temperature
- 150 g desiccated coconut
Pour 1 cup of milk into a separate jug and set aside. Bring the remaining milk and sugar to the boil. To the reserved milk, add the custard powder, potato starch and egg yolk. Blend or whisk until smooth. Pour the mixture into the boiling milk, stirring continuously. Bring back to the boil and cook for 2 minutes, stirring constantly, until thickened. Remove from the heat. Cover the surface directly with cling film to prevent a skin from forming and leave to cool completely to room temperature.
Place the butter into the bowl of a stand mixer and beat until light and fluffy. Gradually add the cooled custard in several additions, mixing continuously until a smooth buttercream forms. Add the desiccated coconut and stir until evenly combined. Divide the cream into three equal portions.
Ingredients for the coconut crumb topping:
- 50 g desiccated coconut
- 3 crackers, crushed
Toast the desiccated coconut in a dry frying pan until lightly golden. Mix with the crushed crackers and leave to cool completely.
Assembly:
Line a 20 x 30 cm baking tin with baking parchment. Layer the ingredients in the following order: crackers, one-third of the coconut cream, crackers, one-third of the coconut cream, crackers, remaining coconut cream, coconut crumb topping. Refrigerate for at least 3 hours. Decorate as desired. I used Raffaello chocolates and flaked almonds. Cut into squares and serve.
Enjoy!
Recipe Inspiration: Galeria Potraw (Gazeta.pl).
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author