They grew nicely and the taste was so that I could have simply eaten the layers for themselves (Maybe adding baking soda would’ve made it rise, but I’m just guessing…) I ended up needing almost twice the amount of filling and half the amount of icing—but that could be due to my personal preference. Preheat the oven to 350°F / 180°C and grease two 6-inch cake pans (they have to be at least 3 inches high since the cakes will rise quite a bit, I would recommend a 6 x 3 inch cheesecake pan). How long does it store for once completed? In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 3 mins. I got TONS of compliments say this was the best cake they have ever had.. Carolina. Great work!Thanks. I made this recipe this weekend. I’m sure it has worked for others, but my 3 attempts with slight tweaks have all ended with cake being thrown to the birds…very sad! Set aside. I’m just being honest ;)), Filed Under: Favorite Layer Cake, Layer Cakes Tagged With: 6-layer, almond, coconut, condensed milk, cream cheese, fave, ganache, raffaello, swiss meringue buttercream, white chocolate, This cake it gorgeous! The cake was enjoyed by the guest very much. I am so sorry, I edited the link and it is working now, here you go: http://www.sugaryandbuttery.com/how-to-frost-a-layer-cake. Question, the original recipe and one adaptation that uses flour and ground almonds says to use 1/2 cup milk and 1-1/2 cup cononut milk, while your recipe says 1/2 cup milk and 1/2 cup coconut milk, did you mean to only use 1 cup total milks in this recipe? In Germany it is called ‘Weinstein’ but I am not sure where to get it. OMG, I was so embarrassed & cried my eyes out while my siblings & parents laughed themselves silly. And by mixing some condensed milk into the ganache, it came really close the Raffaello milk cream filling! We ate every drop of it, lol but I want to make it for others so I know need to do better. You can actually leave it out and it should still work, it just helps stabilize the egg whites. Now I realize that the cake recipe was missing some REALLY important instructions (as if everyone is an expert baker!). As I am a big fan of Raffaello, I was expecting a light cake with a similar taste. Frost the cake with the buttercream and decorate it with shredded coconut and ganache. What is it? I love those little chocolates. Quite rich and heavy I must say and “moist” as Melina describes—not light and fluffy, if that’s what you’re going for. The buttercream will start to curdle but don't worry, just keep mixing and it will all come together. Your email address will not be published. The cake is dense but moist and amazingly tasty! My first cake (when I was 12 years old) came out of the pan like a brick! GANACHE: melt the chocolate over a double boiler and stir in the condensed milk. Thank you so much! Raffaello Cake (Almond Coconut Cake) This delicious and elegant Raffaello Cake is made of light and fluffy sponge almond layers with coconut cream frosting between them and whipped cream white chocolate frosting on top. I made it for a family birthday, and from the comments I was so afraid about the layers failing. Set aside. July 22, 2013 by Melina Thompson 56 Comments. Still not sure about the cake part. I used 9 inch pans and even though I split the layers, it was only 3-4 inches high and it didn’t look quite a beautiful as yours–of course it tasted fabulous and after a bite, I was able to forget my disappointment in how it looked in about one second! Thank you! I made this for my sons 1st birthday, I doubled the cake mixture and spread it across 3x8inch tins. Unfortunately, the cakes didn’t rise. Thank you! (I used professionally ground almond flour btw) thank you!! Did though have a problem with the chocolate ganache though, as it was simply too thick, and once cooled I couldn’t pour it. http://thatsecretingredient.com/, Thank you thank you so much for this wonderful cake! Hi Annalise, thank you, and thanks for the great coconut recipe! How is this Raffaello cake made. So I remelted it and added more condensed milk so when it would cool off it would be more liquid. I just don’t know, but it still tasted great! I remade the buttercream with 4 sticks…much better!! Looks wonderful! Add the cream of tartar and a pinch of salt. This cake looks perfect. It’s delicious, but a different consistency than your picture. I bake a lot, but I’m not sure if I am doing something wrong.Is it really 4 sticks of butter for the buttercream? My only suggestion would be to make sure that you use real coconut extract and not the imitation coconut flavoring which they sell at supermarkets, or to make sure that you’re ultimately content with the smell of flavoring you’ll be using. As for the almonds… the more corse the almonds the more dense the cake gets and the less it rises. I was able to cut each layer in two, which left me with a more traditional 4 layer cake and was totally fine, since I was going for the Raffaello flavor, not the “sky-high” factor. Required fields are marked *. After reaching the desired amount, sift cake flour 3 times before using in recipe. Repeat with 2-3 more layers. This is so pretty. I would love to try your raspberry angel cake w/champagne meringue buttercream but can’t find the recipe, the link at the post is not available anymore. I used the latter and my cake ended up smelling more like Malibu rum—not a delicate Raffaello scent. Baking Savoury Cake Cake Decorating Cupcake Cakes Cake Recipes Desserts Cake Almond Cakes Almond Coconut Cake Almond Coconut Cake (Raffaello cake) This Almond and Coconut Cake is one of the best cakes I’ve made lately and it is inspired by the Raffaello … But it just kind of turned into a sloppy mess, and looked unappealing. The cake sunk, was cracked at the top and soggy on the bottom! It was my first time making Swiss Buttercream, and I made the mistake of putting all of it in the fridge with the cake after I did the crumb layer of frosting. I baked this wonderful cake last night! lol I baked it in 2- 8×3 pans for about 45 minutes. You can ground the almonds yourself but make sure to get them really fine and sift them. This did turn though in a bit too of a thick layer on the sides and not looking visually as stunning as I hoped. I surely do miss the time we spent in Germany as US Army folks, especially the morning brochen & lunch German potato salad! Vanilla Bean Cake Truffles with Toasted Pistachios, Raspberry Sandwich Cookies with Coconut Cream, http://www.sugaryandbuttery.com/how-to-frost-a-layer-cake, http://zsuzsaisinthekitchen.blogspot.ca/2015/12/rafaello-cake_14.html, http://dish.allrecipes.com/cream-of-tartar/, Raffaello cake ~ Gastronomy-Art | Food Art, 1 cup / 2 sticks / 230 g unsalted butter, room temperature, 0.5 cup / 1 stick unsalted butter, room temperature.