Rafaello cake

Category: Confectionery
Rafaello cake

Ingredients

Cakes:
Egg 2 pcs.
Sugar 100 g
Butter 100 g
Flour 400 g
Sour cream 100 g
Soda 1 tsp
Cream:
Milk 750 ml
Flour / Flour halved with starch 8 Art. l.
Sugar 300 g
Eggs 6 pcs.
Oil 300 g
Coconut flakes 70 g

Cooking method

  • Cakes:
  • 2 - eggs + 100 g - beat sugar together, add melted butter, flour, sour cream, 1 teaspoon of baking soda. Knead everything together and refrigerate / overnight /
  • Divide the dough into 5-6 pieces.
  • Roll out a little, sprinkling with flour, as if stretching it.
  • Bake at 180⁰ C.
  • DO NOT LET THE CREASES BURN! They should be white but well baked.
  • Cream:
  • Flour (I took 4 tablespoons of flour and 4 tablespoons of starch) mixed with sugar and vanilla sugar.
  • Break eggs with a fork or mixer and pour into milk, stir.
  • Gradually pour milk and eggs into flour with sugar and stir well so that there are no lumps.
  • Bring to a boil over low heat, while constantly stirring so that the mass does not burn and that there are no lumps. Let it boil for no more than one minute.
  • Remove from heat, cool.
  • Beat the butter with a mixer until white.
  • Stir coconut flakes with cold custard and whipped butter.
  • Assembly:
  • Spread cream over each crust, sides and top of the cake and sprinkle liberally with coconut. Leave on the table for soaking for 8-12 hours.
  • Delicious, simple and demanded cake!
  • Rafaello cake
  • This is how the cut should be. Absolutely white without burning. The cake is easy to prepare and delicious. For the specified amount of ingredients, more than 2 kg of the finished cake is obtained (excluding decorations). That is, starting to make it, you need to understand exactly that for 1 kg - it will be just an overgrown cake. Rafaello refers to heavyweight cakes.

The dish is designed for

2 Kg

RusAnna
An interesting cake, and the clown is charm.
tsvika
Valya, when I was choosing the recipe for Raffaello's cake, I also looked at this one.
I like it. Thank you! I will definitely try to do
Admin

And what is the clown himself made of? And then how to cut "live" on the head? Painfully, the clown is good!

Thanks for the cake decoration!
nink
Nice cut and thanks for the recipe! I have been looking at Rafaelo for a long time and it was exactly like "white" inside. I will definitely try, just shavings "I'm not really" - I will give you everything in the middle, probably coconut bizet.
valvery
nink And the shavings in this cake are almost imperceptible. Try at least half a portion of the original recipe first, and then change something. I was very confused by 1 teaspoon of soda. But I decided to do everything as per the recipe and did not go wrong. Soda is completely inaudible. So is the shavings. Its taste is not pronounced. I even add more of it than the recipe.
nink
Quote: valvery

nink And the shavings in this cake are almost imperceptible. Try at least half a portion of the original recipe first, and then change something. I was very confused by 1 teaspoon of soda. But I decided to do everything as per the recipe and did not go wrong. Soda is completely inaudible. So is the shavings. Its taste is not pronounced. I even add more of it than the recipe.
Thanks for the advice! : flowers: And I know about soda ... often with "rolled" cakes there is a lot of soda - I myself am always "afraid" too ...
tsvika
As I understand it, soda is extinguished with sour cream in the dough. But you can probably use a baking powder?
celfh
Quote: Admin

And then how to cut "live" on the head? Painfully, the clown is good!
Tan, the same thoughts are very lively, could not cut
valvery
Girls head made of puffed rice and attached to the cakes with chocolate. They just took it off and put it aside. And without a head, it's just a cake !!!
Baby
very interesting recipe! Thank you very much! I have one friend who loves coconut cakes! I will definitely try! Already took note!
Ilona
Nice cake! And obviously delicious! Need to try!
ronika07

Delicious cake !!! That's just not a snow-white cream that turned out to be darker than the cakes, I think it depends on the eggs. Thank you for the delicious treat, my sweet tooth squeaked with delight !!!
how to insert a photo, tell me

lungwort
: hi: You can't eat such a cake! This is a mockery of a work of art! Only an artist can fashion Pierrot. And the recipe for the cake itself is very good. We must bake. Thank you for the deliciousness and beauty.
Ilona
Quote: ronika07

Delicious cake !!! That's just not a snow-white cream that turned out to be darker than the cakes, I think it depends on the eggs. Thank you for the delicious treat, my sweet tooth squeaked with delight !!!
how to insert a photo, tell me

ronika07, how to insert a photo
Apelsinka
Thank you, I took it to the tabs. I have long wanted to try it, now I will definitely
Aunt Besya
Cake for me !! Love Rafaello
Is it okay that a cake with a cream containing butter will stand at room temperature for 12 hours?
prascovia
The cake is just for my taste! Valyusha, tell me please, what fat content of sour cream should be? Can you replace it with yogurt?
ronika07
Quote: ilonnna

ronika07, Rafaello cake

and cutter, for the report
Rafaello cake
I apologize for the quality of the photo, I do not know how to take pictures beautifully
Ilona
wow, you're so tall!
ronika07
Quote: ilonnna

wow, you're so tall!

It seems so, just for this amount of products I used the shape of a heart, it is small. And from the remaining dough, mini-cakes turned out. : girl_cleanglasses: The cake is sooooo delicious !!!
Ilona
valvery
prascovia No, you can't replace sour cream. The cakes here are more sandy, that is, they require a lot of fat, and yogurt will not give the crumbiness that is inherent in this cake, but will make its consistency more rubbery. When you knead, you should get a kind of fat lump, and with yogurt you get a viscous mass. Why am I writing in such detail ..... I tried it .... But it was not necessary .... to improve the good But exactly according to the recipe and without perepalivaya cakes, mmm-tale. Last year I ordered only Raffaello and Orange Biscuit, I already had a tick with their next order, but I still note-Cake from a series of popular ones !!!!
Apelsinka
Girls. I roll out the dough, and it seems to be going into a heap (towards the center), i.e. the diameter decreases ... shouldn't this be?
Apelsinka
Valya, and another question, roll out thinly? will it rise slightly when baking?
valvery
Apelsinka any dough pulls towards the center. And roll out about 0.5 cm.Rise a little more than 2 times, that is, it will be a little more than 1 cm
Apelsinka
Quote: valvery

Apelsinka any dough pulls towards the center. And roll out about 0.5 cm.Rise a little more than 2 times, that is, it will be a little more than 1 cm

Thank you! I have already baked, for a sample of different thicknesses, then I will report!
Ilona
Valya. I kneaded the dough and sent it to the refrigerator at 15.30. The question is, how long should the dough stand in the refrigerator? And then I have a very conventional notion of night, I have an evening and ... and then immediately morning ... Can I start baking cakes today at 11 pm?, That is, after 7-8 hours? Or leave it until tomorrow night (bake after work).
valvery
Well, my night is also a conditional concept. I think 7-9 hours. In this interval ..
Ilona
Well, that means I'll bake at night while I have a little time. And I'll pack the cakes and let the numbers lie until the 4th, you can, right?
P4elk @
Hello everyone, I made a cake in half a portion, it didn't work out for me white = ((apparently it depends a lot on eggs (my yolk is orange straight), and the cakes either did not rise at all, or rolled very thinly, so they turned out to be thin in baked form 0 , 5 cm, left to soak, tomorrow I'll try and take off the cutter, but you don't need to soak it with anything? Thanks for the recipe
Ilona
I didn’t do it well either, but I’m not going to write a report, but ask Valya what I’m doing wrong. I also got the soles, they went up a little completely.One cake, I made it with a large diameter was better, but ... somehow not tasty. The cake is very dense, it tastes familiar, but I don't remember what it resembles, it seems the cake is for 8 kopecks. in the canteen ... I soaked the cakes sooooo abundantly, but ... all the same, the cake turns out to be heavy. The cream is thin and because of this it turns out to be a very thin layer, and I got a whole car of it (I put it into other cakes). in general, Valya, I'm a poor student! Rafaello coped with another at 5, but with yours she did not cope.
P4elk @
I got them like hard gingerbread cakes, well, at least it seemed to me that, I didn't taste it, I don't like it individually, but the normal cream seems to be thick, I greased the cakes abundantly and, just in case, soaked 3 teaspoons per cake with compote (18 cm), I was afraid that they would remain dry, now I'm waiting ...
Ilona
Vooot, you are a C-student, and I am a C-student - my cream is too thin, it doesn't lay down in a layer ... At least you've got it! And I rinsed the cakes in warm sweet milk with cognac
P4elk @
: crazy: what good students =))
and here is the cutter, it looks a little dry, I tried it, probably all the same it was necessary to soak it up with something, but due to the fact that my cakes are thin, it turned out to be practically not felt, or is it so to me, because I like sweets, in general, a good cake, interesting and delicious, but I really don't have it white
Rafaello cake
Ilona
Yes, really ... the teacher will come, and we will be stunned
valvery
Yes, your truth was stunned!
Rafaello cake-this is the original.
And the recipe says - white cakes, do not burn. My cream is thick, enough not to spread (the chips in the cream give thickness) and the layer of cream is the same as the layer of the cake. I do not soak the cakes with anything, because after a night of standing they are already wet and the cake tastes like a single mass, and not a cake separately - cream separately. The cakes are baked quickly and rise briskly. Well, of course, orange yolk doesn't go into cream, that's for sure
See what air rather crumbly cakes and the thickness of the cream and, most importantly, the color. White (well, cream, to be exact) and cakes and cream.
P4elk @ The cream is good and a lot, but the cakes are not from this cake. They would rather pull on a honey cake. It seems to me that you rolled them out a lot, and even baked them. Well, you already understood it yourself.
valvery
ilonnnaI don’t even understand how you Ilona, ​​with 8 tablespoons of flour, 6 eggs, 300 g of butter and 70 g of shavings, could make a liquid cream? This is simply not possible. Here there are more thick components than liquid ones, and even brewed into a paste. Did something wrong. This portion of cream is exactly for a portion of dough, no more, no less. Last year I passed under the sign of this cake. Everything is always the same. and even a weight of 2100.2170, i.e. fluctuations of 70 grams.
Ilona
Quote: valvery

ilonnnaI don’t even understand how you Ilona, ​​with 8 tablespoons of flour, 6 eggs, 300 g of butter and 70 g of shavings, could make a liquid cream? This is simply not possible. Here there are more thick components than liquid ones, and even brewed into a paste.
Valyush, here I have a paste! But not jelly, of course, but not cream either. You do not scold us, poor students. On those days before the holiday, I did so many things at once that now I don’t remember the subtleties of what and how. I remember that I stood by the saucepan with a spoon stirring and waiting for a boil ... Then it cooled down and combined with whipped butter. But it didn't look like a cream in consistency. And about the liquid components, there is already 750 ml of milk!
Val, how much is your baked cake height?
valvery
Standard 6! and so depends on the concept of the cake. If necessary, adjust the diameter of the cake. The smaller the diameter, the taller the cake, one cake is more SS and vice versa
Ilona
Val, you did not understand my question. Not how many cakes do you bake, but how much is approximately the height of one cake when it is already baked?
valvery
Not less than 1 cm. Maybe a little more. Well, just a little bit.
Ilona
Oh, Val, then I did it right. I even took a picture of the cut, but I won't crawl to show it in any way. I'll ripen - I'll throw it. And here's what's interesting.This cream, if you do not cover it with anything on the cake, will wind up with a crust. Do you, too, or did you not leave it open, but immediately coated it and put it in mastic?
Helen-01
Valentine, thanks for the recipe. CAKE LIKED !!!!!!! No wonder he is in demand with you !!!
My photo report.
I did half a portion, relatively white cakes and cream turned out. I added twice as much shavings and almond chips. Without a nut, as for me, in "Raffaello"

Rafaello cake
Natuna
Hello Valentine, and what diameter is needed to get 1 cm cakes.
zoyaaa
Thank you, I really liked the cake, there is not much time spent, but the result is excellent. I did everything exactly according to the recipe, only I added 1 tbsp to the cream. l. liqueur pina colada. When I cooked the cream, it seemed that there was a lot of flour and starch, the mass turned out to be very thick, but after it was added to the sl. butter saw that with a smaller amount of flour and starch, the cream would turn out to be liquid. I made the dough in the morning, and baked the cakes after 16.00.
Sveta_
Valentina, I've been staring at this recipe for a long time, now it's turn
I need a cake with a diameter of 20-22 cm and a height of at least 10 cm. Is one serving enough?
Or, in another way, I will ask the question: If the dough is divided into 5-6 parts as in the recipe, what diameter will the cakes be?
valvery
Sveta_ yes, I think that's enough.
Ksynya
Valechka, thank you so much for the recipe! It turned out to be the most delicate cake, and what flavor you simply cannot convey !!!
Baby
Valya! Thank you so much for the recipe! Baked for Teacher's Day, to school! Everyone is delighted !!!!

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