“Rafaello” Birthday Cake
by Editorial Staff
This delicate sponge-coconut cake is very easy to prepare and is perfect for the first time. If you have never made cakes yourself, then the Raffaello birthday cake is where you should start. The result will delight you.
Ingredients
- Eggs – 5 pcs.
- Sugar – 200 g
- Flour – 1 glass
- Nuts (roasted peanuts) – 100 g
- Coconut flakes – 50 g + for decoration
- Cream cheese (ricotta or mascarpone) – 400 g
- Condensed milk – 1 can
- Baking powder for dough – 10 g
- Vanillin – to taste
- Salt – 1 pinch
- Oil (sunflower) – for lubricating the mold
- Rafaello sweets (for decoration) – 6-8 pcs.
Directions
- First, you need to make a biscuit. To do this, beat the eggs with a pinch of salt with a whisk. Add sugar to them and beat again until the mass doubles (about five minutes).
- Pour crushed nuts into the resulting mass and mix everything well. Stir the dough from the bottom up to evenly distribute the nut mass.
- Sift the baking powder and vanilla flour with a sieve and gently knead the dough with a spatula.
- Place the finished biscuit dough in a greased baking dish. Bake the walnut biscuit at 170-180 degrees for 40-50 minutes.
- While the biscuit is baking in the oven, prepare the cream.
To do this, whisk soft cheese together with condensed milk for 3-4 minutes. Then add the coconut flakes and beat the coconut cream from condensed milk and cream cheese for about a minute. - The finished nut biscuit must be cooled well and cut into several cakes. You can cook the cakes separately, but this is more convenient for me.
- Sponge cake layers well coat with coconut cream from condensed milk and cream cheese.
(If you like succulent pastries, you can soak the bottom cake layer with warm milk.) - Sprinkle generously with coconut on the finished coconut cream sponge cake. Decorate the birthday cake with Rafaello candies.
Enjoy your meal!
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