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Tort Rafaello

Tort Rafaello


Mix the egg whites well with the sugar, then add the yolks, coconut and flour mixed with baking powder. Homogenize the dough and pour into a cake pan greased and lined with flour. Bake for about 20 minutes. You can do the toothpick test in the meantime: D. After the needles are ready, take them out of the oven and leave them to cool.

For the cream, put the gelatin in a little water to soak, then mix the whipped cream well with the sugar. We stop in a bowl a little whipped cream to cover the cake. We lightly crushed the Rafaello candies with a fork and then mixed them with whipped cream. Melt gelatin on a steam bath and mix it lightly with the resulting cream.

Cut the top in three and start assembling the cake. Top, syrup, cream and a layer of raspberries. Leave it in the fridge for 3-4 hours, then take it out and put it in the remaining whipped cream. Garnish with coconut flakes and Rafaello candy.


Chocolate Icing Ingredients (Optional)

1. Separate one third of the amount of milk and boil the rest. Dissolve the sugar, starch and coconut in the preserved milk as well as possible, so that it does not form lumps.

2. When the milk boils, add the mixture of ingredients and mix until the cream has thickened. Add the butter and mix until completely melted. Let the coconut cream cool for 10 minutes.

3. In a rectangular tray, spread a thin layer of cream. Then place a row of biscuits on top, followed by 1/3 of the cream.

✽ Here you can, if you prefer, spread a layer of chocolate icing. Melt the chocolate in the microwave with the butter, stirring every 30 seconds, until the icing becomes fine and shiny.

4. Place another row of biscuits, another of cream, another one of biscuits and finally, spread the rest of the cream on top.

(Recap, bottom to top: thin layer of cream, biscuits, chocolate icing (optional), 1/3 cream, biscuits, 1/3 cream, biscuits, 1/3 cream)

5. On top, over the last layer of cream, sift through a sieve a layer of coconut and refrigerate the cake for at least 2-3 hours before serving.


Chop the biscuits on the food processor and mix them with the melted butter beforehand.

Take a round cake form (detachable) and pour the biscuits on the bottom, shaping them according to its shape and put it in the fridge until you prepare the filling.

Put the gelatin granules in water and leave them for about 10 minutes.

Put the coconut milk in a pot, add the sugar and gelatin, and put it on the fire, stirring constantly. Meanwhile, add the liqueur.

Put Mascarpone cheese in a bowl and add the coconut milk composition over it.

Take the tray out of the fridge and start arranging Rafaello candies on its edge, pressing them lightly into the cookie sheet. Then pour the coconut milk cream and Mascarpone and level the cake.

Refrigerate for about 3-4 hours and then decorate with coconut flakes on top.


Raffaello cake with vanilla cream

I make this cake very often, but that's because I don't get rid of the little ones. If I had to choose, I would enjoy this cake especially in winter. It seems to me a taste of winter that reminds me of my childhood.

But let's see the recipe for Raffaello cake with vanilla cream

Walnut countertop:

& # 8211 150 grams of roasted and chopped walnuts (I press them with a blender or a rolling pin after they have browned on baking paper in the oven)

& # 8211 half an envelope of baking powder

Coconut countertop:

& # 8211 100 grams of coconut

& # 8211 half an envelope of baking powder

Vanilla cream:

& # 8211 100 grams of corn starch

& # 8211 a pack of greasy butter (80% fat)

& # 8211 coconut or white chocolate


Fasting Rafaello candy

Before you start the recipe, keep it for a few good hours & # 8211 maybe even a whole day & # 8211 preserve it with coconut milk in the fridge. Take it out, turn it upside down and open it. Set aside the liquid formed, it is not useful for this recipe. Lightly grind the almond flakes in a bowl.

Put the coconut milk in a bowl, add the powdered sugar and vanilla sugar and mix gently with a fork. Add over the coconut and almond flakes. Mix gently again with a fork. Then form balls of this composition. Sprinkle coconut flakes on a flat plate, through which you give the coconut balls.

If you can resist the temptation to eat them all at once, you should know that they are kept in the refrigerator, in an airtight box.

3 / 5 - 1 Review (s)

Tort "Rafaello" -Sposób przygotowania:

Gotową masę wlać do formy i włożyć do piekarnika rozgrzanego do temperatury 170 & # 176C. Piec ok. 20 minutes from "suchego patyczka". Ostudzic.



Table:
Do miski odlać ok. pół szklanki mleka i dodać budyń oraz mąkę ziemniaczaną - dokładnie wymieszać. Resztę mleka zagotować wraz z cukrami i dodać rozrobiony budy. Ciągle mieszając gotować do zgęstnienia masy - ostudzić. Masło zmiksować wraz z żółtkiem na jasną, puszystą masę i ciągle miksując stopniowo dodawać po łyżce budyniu. Następnie podzielić masę na dwie części. Do jednej z nich wrzucić wiórki kokosowe - dokładnie wymieszać.

Biszkopt przeciąć na 3 części. Dolny blat przełożyć na dno tortownicy i wyłożyć masą z kokosem. Przykryć następnym krążkiem, naponczować alkoholem, wyłożyć masę budyniową i posypać płatkami migdałów. Całość przykryć górnym biszkoptem - naponczować.
Czekoladę, masło i mleko rozpuścić w kąpieli wodnej. Zdjąć z ognia, dodać cukier poder i mikować do otrzymania gładkiej konsystencji. Powstałą polewą pokryć ciasto i posypać wiórkami kokosowymi. Wstawić do lodówki na minimum 3 godziny.


The wonderful Rafaello & # 8211 creamy and intense coconut flavored cake

The delicious Rafaello cake in another version. It is super easy to prepare and the result is wonderful. It looks very good precisely because the countertop is in 2 colors. It is perfect for guests or your family, if you love coconut desserts.

Countertop ingredients:

  • 5 eggs, 250 ml liquid cream
  • 250 g flour
  • 1 sachet of baking powder
  • 250 g sugar, 40 g cocoa

Cream ingredients:

Ingredients for decoration:

Method of preparation:

Heat the liquid cream, but be careful not to boil it and then add the chocolate and stir until it melts. Add the coconut and mix well. The obtained composition is left at least 3 hours in the refrigerator. It would be good overnight for the cream to cool well, well.

Prepare the top & # 8211 Beat the eggs well and then add the liquid cream and mix well. Add sifted flour together with baking powder and sugar. Mix very well and divide the dough into 2 parts.

In one of the parts, add cocoa and mix so that it does not remain lumpy. The obtained dough is placed in the tray and baked, each tray, separately, for 20 minutes at a temperature of 180 degrees. When ready, take out of the oven and leave to cool to room temperature and then cut into 2 & # 8211 wide. You need to get 2 white parts and 2 black parts. You can cut the edges to make a cake straighter and look better.

Return to the cream & # 8211 cold cream (in which I melted the chocolate) mix until it becomes a creamy and homogeneous composition.

Assembling the cake & # 8211 cocoa top & # 8211 cream & # 8211 white top & # 8211 cream & # 8211 cocoa top & # 8211 cream & # 8211 white top cream & # 8211 coconut.


Rafaello cake without baking & # 8211 fast and very tasty!

I like delicious sweets, that's why I always make Rafaello cake. It is a delicious dessert suitable for any occasion. Try this easy recipe without baking!

Ingredient:

  • 200 gr crackers biscuits
  • 250 gr mascarpone
  • 260 gr liquid cream with 30% fat
  • 60 gr milk powder
  • 2 tablespoons sugar
  • a level spoon of gelatin
  • 50 ml of boiled water

Method of preparation:

Pour 50 ml of hot water into a glass. Add a tablespoon of gelatin and mix until completely dissolved. You can add a little hot water if needed. Allow the dissolved gelatin to cool completely.

Put the whipped cream in a large, tall bowl, add 250 g of mascarpone, sugar and milk powder. Mix everything with a spoon or a mixer at low speed. Put the dish in the fridge for 30 minutes or in the freezer for 15 minutes.

After the time has shortened, remove the bowl with the cream. Mix the cream with a mixer on high speed. After only 2-3 minutes, the cream will be thick and fluffy. Add gelatin to this cream and mix.

Line the tray with baking paper. Grease the edges with soft butter and line them with parchment paper. Put the first layer of crackers on the bottom of the tray. If necessary, you can break them into pieces to fill the entire surface.

Put 1/3 of the cream over the biscuits in the pan. Add the second layer of biscuits and pour over the remaining half of the cream.

At the end, add the remaining biscuits and the rest of the cream from the bowl. Raffaello cake can be sprinkled with coconut flakes. Put it in the fridge to cool. Keep fresh for 5 days.


Tort Rafaello

Mix the egg whites well with the sugar, then add the yolks, coconut and flour mixed with baking powder. Homogenize the dough and pour into a cake pan greased and lined with flour. Bake for about 20 minutes. You can do the toothpick test in the meantime: D. After the needles are ready, take them out of the oven and leave them to cool.

For the cream, put the gelatin in a little water to soak, then mix the whipped cream well with the sugar. We stop in a bowl a little whipped cream to dress the cake. We lightly crushed the Rafaello candies with a fork and then mixed them with whipped cream. Melt gelatin on a steam bath and mix it lightly with the resulting cream.

Cut the top in three and start assembling the cake. Top, syrup, cream and a layer of raspberries. Leave it in the fridge for 3-4 hours, then take it out and put it in the remaining whipped cream. Garnish with coconut flakes and Rafaello candy.


Roast the ground walnuts a little and leave to cool. The butter or margarine is mixed with the sugar then one by one the eggs. Mix the flour with the baking powder and then add the butter and ground walnuts. Put everything in a form and bake. when it is ready, take it out of the oven and leave it to cool. The top is cut once and greased with apricot jam. From the top counter, cut a 20 cm circle and place it on the edges.


For the gelatin filling, prepare according to the instructions on the package. apricots and mandarins are drained and the juice is set aside. the fruit is pureed and then mixed with fruit juice. The gelatin is heated and mixed with the puree.


Whip the cream well and mix with the fruit. take 3 tablespoons of cream and set aside. pour the cream over the bottom countertop then next to the cream put the cut circle and top over the cream put the smaller part (the inner circle) of the top countertop. cover with whipped cream with sugar and mixed with dpa gelatin which is garnished with coconut, rafaello and whipped cream.


Video: Torta Raffaello: gustosa quanto i cioccolatini che la ispirano.