Rafaello cake with white chocolate

[Cakes:]

Rafaello cake with white chocolate

Category: Bakery products

Ingredients
Cakes:
Egg whites	5 pieces.
Sugar	250 g
Coconut flakes	100 g (took 120 g)
Flour	100 g
Baking powder	2 tsp
Original cream:
Butter	100 g
Milk	2/3 cup
Sugar	2/3 cup
White chocolate	200 g
Almonds (took chopped roasted almonds)	50 g
Cream my version:
Butter	100 g
Milk	250 ml
Sugar	100 g
White chocolate	200 g
Flour	1-2 tbsp. l.
Yolks	4 things.

Cooking method

• I took the cake from the SAY7 website from the girl twins 🔗... Slightly changed the recipe for the cream. I will mark my changes in blue text.
• So we prepare:
• Cakes:
• Beat the egg whites with sugar until firm peaks. Add coconut flakes, flour and baking powder to the proteins. Mix gently. Line the bottom of the dish with baking paper. For form D 16-18 cm, divide the dough into three parts and bake three cakes. I didn't put it in the form. I drew a circle with a diameter of 20 cm on paper and laid out the dough and carefully distributed it around the circle. Baked 3 cakes at once. Bake for about 20 (30 minutes) minutes at a temperature of 170 "C. The cake should not be too dark, only slightly golden. Take the finished cake out of the mold and cool on a wire rack.
• Original cream:
• Melt butter, add sugar and milk to it, mix. Bring to a boil and simmer for 5 minutes. Add broken chocolate. Heat the cream, stirring constantly, until the chocolate is completely melted. Remove from heat. Cool the cream and put it in the refrigerator for 1-2 hours (more is possible - the cream should cool well). Beat the cooled cream with a mixer at high speed. The cream should become thick in consistency (in the original recipe it was written that the cream should also almost double in volume, but this did not happen for me). Did not do..
• Cream my version:
• Beat the yolks, flour and sugar into a homogeneous mass. Introduce the warmed milk in a thin layer, without stopping whipping. Put the mixture in a water bath and cook for 20-30 minutes, stirring constantly until thickened. Cool the mixture to room temperature.
• Melt butter and chocolate in the microwave. Mix well and leave to cool. Stir the chocolate mixture constantly as the chocolate constantly tries to separate from the butter. When the chocolate mass has cooled, put it in the refrigerator for about 20 minutes, so that the butter will set a little.
• Beat the chocolate-butter mixture and add our custard base 1 each. You will get a soft cream.
• Assembly:
• Layer the cakes with cream, sprinkling each cake with almonds or just finely chopped almonds. Grease the top and sides of the cake with cream and sprinkle with coconut. Decorate as desired (I didn't sprinkle it with coconut. Decorated with white chocolate chips and flowers)
• It is better to give the cake a day or at least a night to soak.

Note

The cake is delicious. Looks like raffaello candy. Even my husband, who doesn't eat coconut at all, eats half a cake. The cake turns out to be a little dry, the cakes can be soaked in milk.

tsvika, I'm taking it to bookmarks, my daughter loves everything with coconut. We already have a tradition, if candy is for her, then only Raffaello. : rose: I will prepare, I will report ...

I also bookmarked myself, I love Rafaelo, and all my children love, so I hope that the cake will remotely resemble Rafaelki1

Girls thank you
The cake actually resembles sweets. Even very much for my taste.
I recommend doing it with my cream. It turned out like a filling in sweets

then I will definitely have it done !!!

Vika, I made it. And even photographed the process. True, not everything is as successful as we would like.The cream turned out to be complete nonsense. But it's her own fault. Didn't work by prescription. In what my mistake is already understood. But I began to think about why this happened only after the cream did not want to whip, but went away with liquid.
But everything is in order.
The biscuit worked fine. True, I baked it not in a mold, but in a layer on baking sheets. What I want to draw your attention to is the baking mode.
I did everything exactly according to the recipe. My cake is too brown on one side. In my oven, it was possible to bake the cake for a shorter time.
CONCLUSION: adjust to your oven.
Dough kneading and baking process.



But I was too lazy to make a prescription cream. And as a result, it didn't work out for me. I had to revive him.
I made all the collars to turn out. She put the milk to warm, added sugar. As soon as the milk boiled and the sugar was gone, put the chocolate and butter. I waited until everything was melted and removed from the fire. Has cooled down. She began to beat, but he curdled. I stopped short. I had to decant the sweet syrup and beat without it. I began to think why it happened and realized that milk with sugar had to be cooked to get something like condensed milk. That is, the mass must be boiled down. I ignored this moment and received complete nonsense.
Conclusion. Do according to the recipe and not be smart, like some.
I have no photo. Because I was so upset and didn't take any more pictures.
What can I say about the cake. The cream tasted very sweet. And I got it in grains. This chocolate melted badly. Most of all, I liked the cake already on the 3-4th day, when it was well soaked. I agree with Vika that the cake is dry. It can be impregnated. Or let it brew well.

Vika thought the cake was rather dry, she writes that it would be nice to soak it with milk.
Lyudochka, what would you like to impregnate with?

Vika thought the cake was rather dry, she writes that it would be nice to soak it with milk.
Lyudochka, what would you like to impregnate with?

Ira, you can also soak it with baileys syrup.

Lyuda, but the cake turned out to be five. I'm not in the shape of a hell either. The dough is almost like a Kiev one.
And the cream is original than, it looks like a custard, only cooked with butter.
Luda, thanks for the report !!!

Thank you . per recipe. Very intrigued. I have one question . Can you tell me what is the weight of this cake at the exit from one portion? It is very necessary: ​​rose: I ordered a cake up to 3 kg. (This is already covered with mastic) I do not know how to determine the norm of products. I would be very grateful for your answer

Thank you . per recipe. Very intrigued. I have one question . Can you tell me what is the weight of this cake at the exit from one portion? It is very necessary: ​​rose: I ordered a cake up to 3 kg. (This is already covered with mastic) I do not know how to determine the norm of products. I would be very grateful for your answer

ABOUT! I am also interested in this question.

Alas, I did not make entries for this cake, since I took all the products at the rate from the recipe. Can be calculated roughly for raw foods. The cakes lose about 15% of the weight of the food, as does the biscuit. My cream practically did not lose anything, since I did not boil it. But if you do it right, then probably some% is also lost.

Lyudochka, thanks for this answer too. and the height? width? which one came out?

Oksan, I baked in one layer, and then cut and collected. Moreover, the lower and upper layers I had in one piece, and the middle one was collected from the pieces that remained during cutting. I'm not saying exactly. but it turned out somewhere 22X17cm in three layers. The height turned out to be small somewhere 4-4.5 cm.
Look at the recipe for what diameter was taken there.

but the fact is that I'm not round. I need a rectangular cake

So go through the square formula, as Ira chiran-n taught. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171092.0

Look. The recipe is baked in a mold 18cm in diameter. S circle = pi * RXR (R squared) S = 3.14X 81 S = 254.34cm
Straight = aXb a = S: b a = 254: b Take some side, say b = 10cm, then we get a = 25cm And further adjust it to fit your size.

I got a cake about 1.3 kg. Diameter 21-22. Height 4-4.5 cm.
The cake is very satisfying and sweet. Baked 3 cakes. If up to 3 kg, then the portion can be increased by 1.5 times. Make another impregnation and add the weight of the mastic.

Thank you girls

Tsvika, I baked a cake and not once, but two whole times. The first time I did not quite get the cream, melting chocolate and butter in the microwave, they did not want to become a whole for me, even after cooling. As a result, my cream turned out to be watery and everything ran out, but I defeated it by placing it in a detachable form and cooling it in the freezer. Subsequently, the cake was quickly eaten. Making the cream for the second cake, I decided to make it differently, only melted the chocolate, softened the butter. Then I combined the melted chocolate with butter, mixed, everything combined very well, did not flake. While baking the cakes, I cooled them in the refrigerator. Then, whipping the custard, I gradually added chocolate, the cream turned out great !!

This butter with chocolate:

Custard before whipping:

already whipped cream:

slice of cake:

And most importantly, I liked the cake, I wrote that my daughter really loves baking with coconut, thanks for the recipe

[Vilapo]

Vilapo Glad the cake tasted good
For me, too, butter and chocolate lived their own lives, but after cooling (the mixture almost froze) and good stirring (probably interfered with for about 5 minutes), they combined into one mass.
I also want to repeat the cake the other day.

Thanks for the great cake recipe. ... Of course, I did not try the cake myself, but I ate the scraps. Well, it's very tasty, although I deviated a little from the recipe. The cake was made for 2 servings. Replaced milk from one portion with coconut. The cakes were sprinkled with syrup a little. And I added biscuit cakes. Customers said it was yummy

[OKCAHKA-71]

OKCAHKA-71 : rose: To your health.

I, as a true connoisseur of everything coconut, express my deepest gratitude for the recipe for this cake! Vika, this is brilliant !!!
Here he is:

pleased herself and the guests on her anniversary! THANK YOU!!!

[Mama RoMashek]

Mama RoMashek : flowers: thanks for such a wonderful report. The cut is very beautiful

Thanks for the recipe! Loved the cake. Only for some reason my cakes did not grow well. More precisely, they first grew and then fell. Please tell me what I did wrong .... (something I don't know how to work with baking powder)

Thanks for the recipe! Loved the cake. Only for some reason my cakes did not grow well. More precisely, they first grew and then fell. Please tell me what I did not like that .... (I don't know how to work with baking powder)

Thanks for the feedback
When baking, my biscuits were also not very high. But they were not initially high. They rose a little in the oven, but did not fall. The baking powder was taken from Dr. Oetker.

As I saw the recipe, I immediately wanted to bake this cake, we all love Rafaelki. The day before yesterday happened, did
I did everything strictly according to the recipe, everything turned out great! Very tasty, but very sweet and very high in calories
When they started trying, I remembered that the cakes were advised to soak. Indeed, impregnation was requested. It should be indicated in the recipe. A round cake for three cakes should be made with a diameter of 20 centimeters, I think. Because I started to make at 17 cm and I got 4 cakes + a little more to "try". Although, of course, the thickness also matters ...
The final weight was 1.4 kg.
Here is my cutaway

[Vera]

Vera, thanks for the detailed review. I'm glad that I liked the taste. Sweetness can be reduced by reducing the amount of sugar.
There, in the note to the recipe, it is indicated that it would be nice to soak the cakes a little, otherwise they are dryish It will probably be delicious to soak in coconut milk
The thickness of the cakes and the height of the cake matter. The cake needs more time to soak

Girls, who made this cake, tell me which cream to put on the cakes on top under the mastic, so that it tastes harmoniously, and the mastic does not melt?

Try ganache with either cream or butter.

Try ganache with either cream or butter.

Thank you! For some reason I forgot about the ganache. And what kind of cream you can? the ganache is still very sweet with white chocolate.

[ilonnna]

Agree with ilonnna ganache on white chocolate, or butter custard with white chocolate (alternatively, take coconut milk instead of cow's milk)

Thank you girls! I will try, then post the result.

Vika, my cakes have not risen at all, and should they be soft or such as in Kiev?

The cakes were strong and I did not rise. A little bit at all. In fact, it looks more like a meringue than a biscuit. They were dry, but not dry. Softer than Kiev.

I guess I dried them all the same. They did not rise at all, they were thin and immediately soft, and then hardened. Does this mean that you need to re-bake everything, or can you leave such cakes?

I would leave what is. Impregnation would give (milk with sugar and a drop of alcohol). And leave to soak with cream at room temperature for 2 hours. The cakes should be soaked. Will be like a waffle at Raffaello

Vika, thanks! I need a cake for Saturday. Tell me whether to assemble it today or tomorrow, I'm afraid it won't get too wet.

How will you decorate? If you cover with mastic on Friday, then it's better to collect it tonight. It will settle, tomorrow you will level and cover with mastic. And if you cover on Saturday, then collect tomorrow

I planned to decorate it tomorrow, but I don’t know anymore with mastic, something I’m not very friendly with. At night I tried to build jewelry from a purchased flower shop, but everything broke and crumbled like evil, and I was too lazy to make gelatinous at night. Now I don't know how to decorate it yet.

Collect the cake today, but put it in the refrigerator. Tomorrow you will get it about an hour before decorating.

what is the height of the cake for a full serving?

[tsvika]

tsvika, I still can't bring a photo report on the cake. I baked it for my DR at the end of November. And just now I crawled to say thank you! It was delicious! The cake is very tender!

what is the height of the cake for a full serving?

It depends on the diameter of the carzhes, but the cake is not very high

[ilonnna]

ilonnna To your health !!!

I missed such an interesting recipe. I put in line

I missed such an interesting recipe. I put in line

Required

So what kind of cream does everyone do?

I did not do it with the original cream, I changed the recipe a little, but the cake is very harmonious with this cream.
If you change the cream, then you can make custard on white chocolate or ganache