Have you ever dreamed of the perfect flavor wrapped in a single dessert? Are you interested in how the classic Rafaelo cake can become even more refreshing and attractive with the addition of juicy raspberries?
Rafaela cake is one of the classic desserts today, and its unique combination of ingredients is simply perfect. Regardless of the season, this cake is a real treat, but today we present you a recipe for a wonderful one Rafaelo cake with raspberries.
Refreshing raspberries, delicious coconut and rich chocolate come together in a true paradise of flavors.
Rafaelo cake with raspberries
Ingredients
- Ingredients for the base:
- 250 g of biscuits
- 1 bag of vanilla sugar
- 100 g of margarine
- 70 ml of orange juice Ingredients for fruit filling:
- 200 g of raspberries
- 5 spoons of sugar
- 100 ml of water
- 2 tablespoons of gelling agent Ingredients for the coconut filling:
- 600 ml of water
- 6 spoons of sugar
- 80 g of vanilla pudding
- 100 g of margarine
- 50 g of white chocolate
- 2 tablespoons of whipped cream
- 100 g of coconut Additionally:
- 100-120 g of whipped cream
- 200 ml of mineral water
- chocolate for decoration
Directions
- Crush the biscuits and mix them with vanilla sugar, melted margarine and orange juice. Mix well and press the mass into a mold with a diameter of 20 cm, lined with baking paper. Place in the fridge to set.
- In a small container, mix the host with 50 ml of water to obtain a smooth mixture without lumps.
- Mix the raspberries, water and sugar in a saucepan and cook until they boil. Stir in the prepared mixture and cook, stirring constantly, until it thickens. Pour the hot raspberry filling over the cookie base and let it cool completely.
- Mix water, sugar and vanilla pudding in a new saucepan. Cook the mixture, stirring constantly, until it thickens. Add the margarine, coconut and white chocolate and stir until the ingredients are melted and combined. Cover with cling film and leave to cool at room temperature.
- In another bowl, beat mineral water and cream until you get a firm whipped mass.
- When the coconut filling has cooled, mix two tablespoons of whipped cream into it, then gently mix in the coconut.
- Pour the coconut filling over the raspberry filling, then spread the remaining whipped cream evenly over the top.
- Decorate the cake with pieces of lean chocolate and, if desired, additionally sprinkle with shredded coconut.
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