Strawberry Raffaello cake

Strawberry Raffaello cake

A Strawberry Raffaello cake is a delightful dessert that combines the sweetness of strawberries with the creamy richness of Raffaello coconut candies. To make this indulgent treat, start by baking layers of fluffy vanilla sponge cake.



4 eggs (size M)
100 g sugar
1 pinch of salt
100 g flour (type 405)
40 g cornstarch
1 tsp baking powder


300 g strawberries
250 g quark (20% fat)
250 g mascarpone
1 tbsp lemon juice
1 pack of vanilla sugar
40 g sugar
100 g cream
2 packs of cream stiffener
150 g Raffaellos


100 g cream
1 pack of vanilla sugar
3 tbsp coconut flakes
100 g strawberries


Step 1
For the sponge cake, preheat the oven to 175 degrees top/bottom heat (fan oven 155 degrees).  Line a springform pan (Ø 18 cm) with baking paper.

Step 2
Beat the eggs, sugar and salt for about 10 minutes until thick. Mix the flour, cornstarch and baking powder, sieve in two parts onto the egg mixture and carefully fold in. Pour the dough into the springform pan and bake in the preheated oven for about 25 minutes. Don’t forget to do the toothpick test. Take it out of the oven and remove it from the pan. Let the sponge cake cool on a wire rack with the top side down.

Step 3
For the filling, clean and wash the strawberries, pat them dry and cut them into cubes. Stir the quark, mascarpone, lemon juice, vanilla sugar and sugar until smooth. Beat the cream until stiff. Add the cream stiffener as you go. Carefully fold the cream into the cream. Put 5 Raffaellos aside for decoration. Chop the remaining Raffaellos into small pieces and fold them into the cream with the strawberry cubes.

Step 4
Cut the sponge cake twice horizontally.  Place the top layer on the cake plate and enclose it with a cake ring. Spread half of the cream on the layer, place the second layer on top. Spread the rest of the cream on the layer. Place the last layer on the cream with the bottom side facing up. Leave to set in the fridge for about 4 hours, preferably overnight.

Step 5
For the decoration, whip the cream with vanilla sugar until stiff. Carefully remove the cake from the cake ring and cover with cream. Sprinkle with coconut flakes. Wash the strawberries, pat dry. Put 5 pieces aside.

Cut the remaining strawberries into thin slices and press them onto the edge of the cake. Finally, decorate the cake with Raffaellos and strawberry halves.


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