by Book Recipe

RAFFAELLO CAKE is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

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Rating: 4.7/5
( 3 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat



  • 7 eggs
  • pinch of salt
  • 180 g sugar (1 cup)
  • 1 tbsp vanilla extract
  • 100 g ground almonds (1 cup)
  • 150 g all-purpose flour (1.2 cups)


  • 200 g white chocolate (7 oz)
  • 250 g mascarpone cheese (9 oz)
  • 500 ml whipping cream (2 cups)
  • 30 g powdered sugar (1/4 cup)
  • 50 g unsweetened shredded coconut (1/2 cup)


  • 4-5 tbsp unsweetened shredded coconut
  • 3 boxes per 280 g (10 oz) vanilla curls sticks
  • 150 cm tape to connect (60 inches)
  • 6-7 balls Raffaello
  • 80 g white chocolate crispy balls (2.8 oz)


  1. Preheat oven to 340°F (170°C). Grease and line bottom and sides of a 24 cm (9 inch) pan with
    parchment paper.
    Eggs room temperature - separate egg whites from egg yolks. Add a pinch of salt over the whites and
    mix until foamy. Gradually add sugar and continue mix until stiff peaks form. Add vanilla extract and mix
    gently with the mixing wire. Add egg yolks and mix gently. Gradually add ground almonds and flour and
  2. gently incorporate them into the batter. Pour the batter into the prepared pan. Bake for 50 minutes. Let it
    cool for about 10-15 minutes. Remove from the pan and cool completely on a rack.
    For the frosting, melt white chocolate in the microwave. In a large bowl mix mascarpone cheese (room
    temperature) until smooth. Add melted chocolate and mix until smooth. In another large bowl whip the
    chilled whipping cream until stiff peaks form. Add powdered sugar and mix. Gradually incorporate
    whipped cream into the white chocolate mixture. Fold in shredded coconut. Gently mix with a spatula.
    To assemble the cake, divide the biscuit into 3 layers. Place one cake layer on your serving plate. Spread
    evenly with a bit less than 1/3 of frosting. Repeat with the second layer of cake. Add the third layer of
    cake and spread the remaining frosting on the top and sides of the cake.
    Sprinkle shredded coconut on the top of the cake. Sort the vanilla sticks to each other around the cake.
    Put the straw around the cake and tuck it up. On the top of the cake put Raffaello balls and white
    chocolate crispy balls.
    Refrigerate the cake for about 3-4 hours or overnight.
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Bon Appétit

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Sara castañeda July 13, 2021 - 23

Hola Anna OLSON , todas tus recetas me encantan , pero habrá una forma de traducir al español no se inglés, y no me pierdo ninguno de tus programas, gracias

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Book Recipe July 14, 2021 - 20

estamos trabajando en un nuevo sitio con recetas traducidas al español

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Book Recipe July 14, 2021 - 20


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