Rafaello Cake – Ingredients for the cake layers:
- 10 egg whites
- 20 tablespoons sugar
- 200 g shredded coconut
- 1 packet baking powder
- 2 tablespoons flour
Beat the egg whites with sugar until stiff peaks form. Gently fold in the flour, baking powder, and shredded coconut.
From the batter, bake three layers in a 28 cm round pan.
Note: Line the pan with aluminum foil, grease it, and bake. This makes it easier to remove the layers.
Each layer should bake for about 10–15 minutes at 150°C.
Filling:
- 10 egg yolks
- 10 tablespoons sugar
Beat the egg yolks and sugar into a thick mixture (similar to sponge cake batter).
Dissolve 1 packet of vanilla pudding powder in 2–3 tablespoons of milk (to avoid lumps) and add it to the yolk mixture.
Blend well and pour the mixture into 1/2 liter of boiling milk. The mixture will rise initially, so stir continuously for 5–6 minutes over low heat.
Add 1/2 block of butter to the warm filling and mix.
Note: The filling may seem runny, but it’s supposed to be that way!
Assembly:
Layer the cake as follows: layer–filling–layer–filling–layer.
Whip 200 ml of heavy cream (from a carton, e.g., Dolcela 5+), spread it over the entire cake, and generously sprinkle with shredded coconut.
Refrigerate the cake for at least 3–4 hours.
This cake is an excellent choice for summer—it’s very moist and refreshing when served chilled!
