Rafaello cake

Thank you, dear ones, for sharing your luck !!!

Valya, thanks for the recipe!
How I wanted to bake such a little white cake!

With passion and inspiration, I got down to business, but I had to slow down a little. I made the dough, it lay in the refrigerator for 20 hours, it just happened. At this time, I scoured the shops. And here a real bummer happened! There are NO coconut flakes !!! Always, always saw on sale, in different colors, and when I needed it, I could not find it in any store. When I realized that my impulse was being covered, I didn't fly to the shelves in the store, but immediately asked the sellers if they had coconut chips or not, maybe even a bag was lying around in the back room.

But nevertheless she baked the cakes and kneaded the dough. I wanted to replace the coconut with ground peanuts, I really wanted to make a cake. But it would not be that, abandoned this idea. In short, I put the cakes in the freezer until better times, that is, until the time when I buy shavings.
I remembered today about one small shop on the outskirts, now I'm driving there. It will be funny if there are coconut flakes, I did not find it in central supermarkets.

Girls, you will laugh, but I never bought the coconut. It was, however, green, but I don't want this.
I am attracted that the cake is so white, delicate, green color does not fit.

Yes! you're out of luck...

Hurrah! Lucky today!

Probably someone from above understood how much I want to make this cake and sent me 40 grams of coconut flakes!
I bought EVERYTHING that was in the store, and there were 4 sachets of 10g each.
The cakes were ready for half a portion, the cream was now boiled for half a recipe, the cakes were smeared, they stand and are soaked.

By the way, the dough is very tasty, I was ready to eat it raw (I was not hungry). I also tried the cream, I liked it.
I have never bought coconut flakes in my life, because I have always disliked coconut because of its hardness. Therefore, I rejected all recipes with coconut, considering them inedible. But the shavings in the bags turned out to be small and tender. This is a discovery for me.

So my cake is ready! Or rather what was left of him.
We got it down very quickly, regretted that I was cooking half the recipe.
Honestly, I didn’t expect the cake to be so tasty, yesterday we started walking in circles and "trim the edges".
It seems that the cream is simple, (at least for me, since the starch is over, I brewed one flour), but the result is very, very tasty. And surprisingly, in the cut, the cake is as white as I wanted. I photographed the pieces of cake too close, or maybe this kind of lighting (and most likely I'm such a "super photographer"), but for some reason the cake doesn't look particularly white in the photo, although in fact the cake really turns out to be white and fluffy.

Separately, I will say about the coconut shavings. Delicious! The discovery turned out not only for me. If the cake was still sprinkled with shavings, I believe that it would be even tastier, but I didn't have enough coconut (40g is all I could buy). Next time, and it will certainly be, I will put more coconut in the cream and of course sprinkle the finished cake to make it coconut-prikokosovo.
And I also liked that there are a lot of cakes and they are not as soft as biscuit.



Valyusha, thank you very much for the wonderful recipe!

Era, these cakes are not biscuits, that's understandable. But the question for you, did you soak the cakes with something or did the cake soak in the cream yourself? And another question is the cake juicy or dryish? I mean the cakes. I cannot understand in any way where I made the mistake that this cake did not work out for me. I want to work on bugs on occasion.

They want to make an order, I have a whole month to try.I saw everyone here wondering how little soda is needed for the dough, I will say this, for a dough where there is a fermented milk product of soda you need little and must not extinguish ... if I repeated it for someone, I apologize, there is no time to read everything ...

[Era]

Well! And I thought that it was a lot of soda And doubts were like to reduce its amount. But she didn't.
Era you got just a classic cut of the cake, only the photo is dark. I think he looked like this
🔗
The correct amount of cream. The cakes are the correct size. In short, just excellent (y) Well done !!
Ilona you don't need to soak this cake and it gets wet very quickly.

Ilona, ​​I don't know what you thought was your mistake, I will write my impressions.

The dough turned out not very dense (it lay in the refrigerator for almost a day), you could probably add a little more flour, but did not, having decided to bake the cakes for the first time strictly according to the recipe. At first, the dough rolled out hard, then it was dusted with flour a little and everything turned out fine. It was possible to roll out, covering the dough with transparent cellophane, so it is easier and the cakes are smoother. She immediately rolled it onto paper.

Considering that the result should be a white cake, the cakes were not browned in the oven. It was 180 degrees, but 170 would be just right. The cakes are baked very quickly.
They turned out to be dense, strong, dry, not particularly thin, I was afraid to roll out the dough thinner for the first time. There were no coconut flakes, so I put the cakes in the freezer for 2 days.

Cream. I put less sugar and butter than the prescription. There is a little more flour, for some reason I add more flour to the custards than in the recipe, otherwise the cream is liquid. Sometimes I will just separate the flour separately and see if the cream is thin, then I will add this separate flour.
I cooled the custard, combined with butter, and a shiny smooth cream came out. It seemed that there is a lot of it.
I smeared the cakes with all the cream, put it ON the refrigerator for 8 hours. Then into the refrigerator.
An hour later, we began to take a sample, could not resist until the morning.
In the evening, the cake seemed to me softer and more tender. In the morning, the cake cooled down, completely saturated, became more dense.

Ilona, ​​except for the cream, I did not soak the cakes with anything, since the cream is "wet", it saturates the cakes sufficiently. You just have to wait and keep the cake warm. When I baked "Napoleon" according to my recipe, I often overdried the cakes, there was also custard (with condensed milk), but after standing the cakes were always soaked, the cake was never hard.

As for the juiciness of the cream, I will say that it is more dry than juicy, such as "honey cake". But the cake cannot be called especially dry, the cakes are soft, there is a lot of cream. It is more correct to say that the cake (cakes) are soft, but not like a biscuit. I do not know how the softness of the cake would change further, perhaps it became softer, we just finished it in the morning.
In my opinion, custard softens any cakes, even the most oak ones.

Ilona, ​​I don't know whether I answered your questions or not. If you have anything else to write, ask. I'm happy.

Valya, thanks! Indeed, my cake looked like this, I am just attracted by the fact that it is white.
Soda, by the way, is not felt at all.

Actually, I was going to decorate the cake with cream and mastic. Very simple, primitive, as I can, but still decorate. Did not make it....

Girls, will whipped cream fit on these cakes and will not saturate the silt?

No, Yulechka! They won't fit. And not only because they will not soak well, but also because the shavings will not become soft and tender, there will be no taste harmony

Valechka, Galya, thank you for your answers! For myself, I conclude that in the month of March I apparently dried the millet cakes and therefore they did not absorb anything from me, even (gee ...) milk !!!! I already tried to save the situation. Well, now there is a reason to do it right!

No, Yulechka! They won't fit. And not only because they will not soak well, but also because the shavings will not become soft and tender, there will be no taste harmony

Thanks, understood. in principle, I thought so. Boom to try))))

Valentina, take my huge gratitude !!! So I made this cake.I tried to strictly adhere to the recipe and technology. I must say right away - the cake is very tasty, everyone was delighted.
The dough lasted for 12-13 hours. Divided into 7 parts, rolled thinly about 2-3 mm, because it had to be stretched to a diameter of 21 cm. It rolled out perfectly, but when baking, some cakes decreased in size, as if sat down. While the cakes were hot, I cut them to the desired size, in which case the cake turns out to be immediately even and requires minimal alignment on the sides. I overexposed a couple of cakes, the photo shows yellowish ones. The finished cakes were pulled at 735 grams. and a height of only 4 cm. It seemed catastrophically few cakes, and I also poured in a gag-baked a coconut cake from another cake, (though it did not rise well and did not help much).
The cream turned out to be perfect, so I imagined it both in taste and in consistency. I increased only the milk to 1 liter, as it seemed to be thick. The finished cream turned out to be 1.9 kg (although there were more products)
When assembling, I deviated a little from the recipe - I soaked the cakes with syrup (milk + sugar about 80 ml) and sprinkled each layer of cream with almond chips (100 g). In terms of saturation, the very thing turned out. And the nuts were in place.
Total cake without mastic and decorations: d-22.5cm, h-8.5cm, weight - 2.78kg,

[Sveta_]

Sveta_ Svetochka the cutter of your cake is very good, even in spite of the ruddy biscuits. Well, the cake is complete and quite a miracle. Needlewoman!!!!

Sveta_, wonderful cake! Beautiful!

As well that I described in detail the cooking process, next time I will also add nuts. There are some peanuts, fry, chop and add.
This time I also wanted to, but decided to postpone, to try a cake with one coconut flakes.
After your description, well, my hands were combing straight.

It's great that there are many options!

Galin, but it seems to me that peanuts will not fit into Rafaelo in any way. Almonds are understandable, but peanuts are not at all the topic.
Sveta, the cake is wonderful! Just handsome! How many days did it take to dry the lid? Or did you glaze it from the inside for rigidity?

I agree with Ilona - peanuts are somehow not very suitable here.
She dried the lid and bow for a week, did not smear it with anything. Everything was beautiful up to the refrigerator - it was evidently damp and limp, but it happened after the cake was cut, so it's not scary.

Girls, thanks! They wrote about peanuts in time. Your opinion is very important to me, I will not add peanuts to the Rafaello cake.

Valya, a very interesting recipe, there is no doubt that it will be delicious. Therefore, I will not even waste time on experimental tests, I will immediately put it into production at the first suitable opportunity.
I wanted to help the girls figure out the liquid custard.
From my experience I realized that a lot depends on the quality of the oil. If you take 72%, and even with herbal supplements, then the cream will not "collect", even after cooling. In addition, whipped butter must be added to a well-cooled custard, otherwise it will also be liquid.
Starch gives a custard tenderness, but it is more capricious (than flour). If you do not cook it, the cream will become watery. And it is impossible to whip the cream with the addition of starch after cooling, it "flows".
And also, if the cream is on flour, fry it before use, you will get a nutty flavor.

And also, if the cream is on flour, fry it before use, you will get a nutty flavor.

this thesis raises doubts for this particular cake, because we are trying to achieve both white cakes and cream, as white as possible. And the nutty smell of flour appears only when it becomes nutty in color.
All other notes are extremely relevant and helpful.

Svetik, and you baked your box of Raffaello from what number of products? Out of the whole portion, you didn't have enough or did you take half, so then baked other cakes? You pointed out the diameter, sorry that I'm not so attentive.

Svetik, and you baked your box of Raffaello from what number of products? Out of the whole portion, you didn't have enough or did you take half, so then baked other cakes? You pointed out the diameter, sorry that I'm not so attentive.

Ilona, ​​earlier could not answer, if it is not too late: I made a full portion of both dough and cream. The dimensions turned out, as I wrote above. I planned a height of 10 cm, but for such a diameter (21 cm) as I wanted, you probably need 1.5 servings. Therefore, I baked one cake from another recipe, so that it was higher (there was no longer time to stand a new dough). I made the cream according to the recipe, with the exception of milk - I took 1 liter. This amount is quite enough. I even left gr. 150 + butter 50g. + Chocolate gr. 70-80 = a cream for mastic.
I made a d-21cm cover in advance and dried it. But I did not take into account that it should have been larger, or the cake itself was smaller. In short, the cakes were also made 21 cm + leveling, coating, mastic = cake d - 22.5 cm. Therefore, the lid could not be put directly on the cake box, the difference was very visible. I had to buy candy and thus correct the situation. In this half-open form, the difference is almost invisible.

Yeah, but I thought about the lid that it should be larger, so I decided to find out how much more, but it turns out that you yourself missed. Well, okay - forward science.

Hello everyone !! So today I decided on feats, made a cake according to your recipe, took a double rate of dough, it turned out 8 cakes, 22 in diameter, I also made more milk 900 ml 350 g sugar, 4 eggs and 200 g butter, it turned out a delicious cream, the cake is true have not tried it on impregnation yet, tomorrow we will be yum-yum, I will unsubscribe as to taste. Exhibiting so far only a photo without a cut, I slightly decorated it with a mastic flower)))) We tried it today, delicious, soft

🔗

Valya, good evening
I want to try to bake your cake)) And I have a question, do you need to extinguish the soda? If so, how?

Light, you do not need to extinguish the soda. The recipe includes sour cream, there is enough of it for the soda to overheat.

Thanks, I will try)))

[iriskaa]

Valyusha, I made your cake too !!! Delicious !!! This time it turned out !!! I made 2 servings = 16 with 21 cm skin.I don't know how iriskaa 8 cakes came out of a double portion in the same diameter. Apparently they were thick. I have thin ones. The cream was made in two passes. And I realized that it can turn out in different ways. The first time I did everything as you wrote, it turned out amazing. And secondly, I had no time to do anything and while making a cream, I ran somewhere else urgently. In short, it turned yellow and was too thick, and all because of the fact that I:
a) stirring less often,
b) did not bring to a boil over low heat,
c) I measured flour with starch, apparently with a slide, but it should be without a slide,
c) the eggs were already completely different - much yellower.

She baked my daughter to work at DR. 1.5 servings pulled with 3750g decor

Ilonchik, incomparable beauty! The box is neat, and the cakes themselves with cream are just a feast for the eyes. And I described everything in such detail, I adopted something for myself.
And how can I not overeat cakes? : girl_haha: I posted such a masterpiece here, how can I resist and not cook? Eh ...

And how can I not overeat cakes? : girl_haha: I posted such a masterpiece here, how can I resist and not cook? Eh ...

So, mother! We must refrain at least from repetitions! ))) Here you know how many cakes you (and me) have not tasted yet?

Ilona! no words, you have the perfect option !!! Bravo!! And the cake is already in the design beautiful !!! (y) Well, you can, whenever you want

Valechka, I can, when I ask a hundred times
And this is for you, dear! I'll go watch your Napoleon, otherwise I missed it in the bustle! Is this the one you mentioned?

And I did it.Just I didn’t tame it for testing, I did it for myself))) Tasty
But only I had red shavings and the cream turned out like strawberry in color, pink
Thank you Valyusha for the cake !!!

Valyush, thank you very much


was incredibly white, but the photo let me down and upset me ...

[valvery]

valvery, tell me, if I replace milk in cream with sour cream, will the taste of the cake change greatly? otherwise I have a lot of sour cream

And if it curls up when heated? Will you make the sauce?

And I made a delicious custard, curled up a little, of course, but after adding coconut, the cream will not be smooth anyway, it will be saturated today, tomorrow I will report with a cut.

I, too, with gratitude to Pekla for a bachelorette party, was very worried, everyone asked for a honey cake, but I was already tired of it, I took a chance and "well done" who does not take risks, he does not eat new cakes My girls really liked it, Valechka, thank you very much No photos , I was in a hurry, I thought I’d take a picture on the spot and I forgot in the confusion

Here is my report. Already there is no cake, but I conveyed my gratitude to the current. It was delicious, sweet (sour cream is not noticeable at all).

Girls! Tell me for 2 kg, one serving is enough, with a diameter of 24? I baked it, but I made a double portion, but it was heavy. Thank you

And who will look at the recipe itself? It also says the dish is designed for 2 kg!

valvery, thanks for the recipe, made a cake yesterday, added halves of almonds between the layers, in general, it didn't work out badly, but I miss something in my taste, my husband suggested zest, but it won't be Raffaello

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 !!!

Could it be more detailed about the very head of "Pierrot" how to make it? It hurts my little son to like your cake asks to make the same on the DR!

This is no longer the topic of the cake recipe, but its decoration. This is already a separate art. Valya sculpted the head from puffed rice, then covered it with mastic from T. Khegai.

: hi: forgive me, but I read the topic carefully, but I would like to have a recipe for the head itself (my son is disabled, I don't really want to refuse such a small request, he is already deprived of so much in this life) forgive me for my persistence.

I just can't understand how you can give a recipe for the ability to sculpt a head out of something? Valentina sculpted it from a mixture of puffed rice + melted marshmallow. And how to teach to sculpt, well, I do not know. This should at least be shown.

This is exactly what I basically asked for, marshmallow + puffed rice. And modeling is nonsense, I can handle it, not the first time. Thank you Ilona.