Raffaello cake without baking

Raffaello cake without baking

Raffaello cake without baking is so delicious and quick to make.  Everyone will love the simple cake with biscuit base, creamy coconut-vanilla filling and coconut balls.

INGREDIENTS

FOR THE BASE

100 g butter
120 g butter biscuits
3 tbsp coconut flakes (approx. 20g)

FOR THE FILLING

500 g double cream cheese
50 g sugar
10 coconut balls
2 tbsp coconut flakes (approx. 15g)
1 tsp vanilla extract
250 g cream
2 packs of cream stiffener

ALSO

150 g cream
10 coconut balls
1 tbsp coconut flakes for garnishing

PREPARATION

Step 1
Line the base of a springform pan (Ø 20 cm) with baking paper.  For the base, melt the butter. Finely crumble the butter biscuits in a food processor or a freezer bag.

Step 2
Mix the crumbs, coconut flakes and butter together in a bowl. Spread the mixture on the base of the prepared tin and flatten it evenly using the bottom of a drinking glass. Chill the tin and the base.

Step 3
For the cream, mix the cream cheese, sugar, whole coconut balls, coconut flakes and vanilla extract in a bowl using the whisk of the hand mixer. Beat the cream until stiff, adding the cream stiffener as you go. Fold the cream into the cream and spread it evenly over the biscuit base. Chill the cake for at least 2 hours.

Step 4
Beat the remaining cream until stiff and fill it into a piping bag with a star nozzle (approx. Ø 12 mm). Take the cake out of the fridge, loosen the edge of the springform tin with a knife. Transfer the cake to a plate.

Step 5
Pipe cream puffs all around the surface of the cake, then garnish with more coconut balls and coconut flakes. Chill the cake until serving. The cake makes about 12 pieces and will keep in the fridge for at least 2 days.