This delicious Raffaello Torte is a richer version of a traditional sponge cake. The almond layers are topped with delicate white chocolate mascarpone cream to recreate the authentic Raffaello experience!
This gorgeous Raffaello torte was inspired by my velvety almond-coconut Raffaello cheesecake I created to celebrate Valentine's Day! This rich cake takes the celebration one step further.
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Why You Will Love This Recipe
- Delicate texture of creamy mascarpone filling just like in this decadent buckwheat cake;
- Rich almond flavor just like in these Macarrons Dulce;
- It's gluten-free! Raffaello candies can be swapped for condensed milk coconut balls or even Rochers Coco.
Ingredients for Raffaello Torte
The Layers:
- Almond flour - you can grind almonds at home or buy almond flour. It doesn't have to be extra fine as for swiss macarons but it shouldn't be as coarse as almond meal.
The Filling:
- White chocolate - use high-quality white chocolate to prevent it from seizing.
- Heavy cream - use at least 35% fat cream for the best results. You can use leftovers to make 2-ingredient no-machine ice cream!
- Raffaello chocolates - for decoration, you can use homemade coconut balls for a gluten-free version.
See the recipe card for quantities.
Substitutions
- Gluten-free - this cake is naturally gluten-free except for Raffaello chocolates used for decoration. Use homemade Raffello for a gluten-free version!
- Dairy-free - I haven't tried this recipe with plant-based cream cheese and cream so I can't guarantee the results!
- Almond flour - I haven't tested this recipe with other flour types, so can't guarantee the results. Check out my coconut flour cakes if you can't have almonds!
How to Make Raffaello Torte
Step 1. Start preheating the oven to 350F/175C. Line and grease 8-inch (20-22cm) round baking springform pans (4 if baking all layers at once, 2 if baking two at a time).
In a large mixing bowl, combine the eggs and sugar and beat with an electric mixer for 3-4 minutes until pale and fluffy.
Step 2. Add the dry ingredients to the egg mixture and carefully fold them in with a rubber spatula until incorporated.
Step 3. Divide the batter into 4 equal portions (use a kitchen scale). Pour each portion into a lined and greased springform pan and bake for 15 minutes or until a toothpick comes out clean.
Step 4. Let the baked torte layers rest in the pans for 10 minutes, then carefully transfer them onto a cooling rack and remove the baking paper. Let the layers cool completely before frosting or the frosting will melt!
Step 5. Add cold mascarpone to a large mixing bowl and mix with an electric mixer for 1 minute. Then, add cold heavy cream and beat until soft peaks form.
Step 6. Melt the white chocolate. You can melt it in the microwave in 30-second intervals stirring between each or by using a double-boiler method.
Once the chocolate is melted, add a spoonful of mascarpone mix and stir it in.
Step 7. Add the melted chocolate, desiccated coconut, vanilla, and sifted powdered sugar to the mascarpone bowl and beat until stiff peaks (don't overmix or mascarpone might separate).
Step 8. Once the cake layers have cooled entirely, assemble the Raffaello torte on a cake plate for easy serving. Spread ¼ of the mascarpone filling on each layer, stacking as you go. Use the remaining filling to coat the top and sides of the torte.
Step 9. Use an offset spatula and a turning cake decorating stand if you have one to finish coating the torte.
Step 10. Gently press some almond flakes into the sides of the cake and spread some on top. Top the torte with Raffaello chocolates (or homemade Raffaello balls for the gluten-free version). Serve and enjoy!
Expert Tips
- Using a kitchen scale will ensure the best results!
- You can make the torte layers ahead of time and freeze them, then assemble the cake straight from frozen. To freeze, wrap the layers in plastic foil.
- You can make the frosting ahead of time and store it in the refrigerator in an air-tight container for up to 4 days! If you don't end up making the cake, use the frosting for gluten-free sourdough cinnamon rolls!
- Use a cake board to easily transfer the cake from one stand or surface to another.
- If you only have 2 springform pans, you can bake the layers in two turns. If you wish to bake all 4 at the same time, place 2 on the upper rack and 2 on the lower one. Bake until a toothpick comes out clean!
Common Questions
A torte is a European-style cake known for its multiple thin layers with a rich, dense texture. It's made with heavier flours like almond, hazelnut, or walnut and contains more eggs than a traditional sponge cake, giving it a moist and decadent consistency.
Yes, Raffaello torte is naturally gluten-free since its layers are made with ground almonds instead of regular flour. However, Raffaello candies are not gluten-free and are only used for decoration. To replace them use homemade coconut balls instead!
Storage
- This cake will keep in the refrigerator in a cake box for up to 4-5 days. I don't recommend freezing it because dairy tends to separate at freezing temperatures.
- You can prepare the torte layers and frosting ahead of time. Torte layers can be frozen wrapped in plastic foil for up to 2-3 months while the frosting needs to be kept in the fridge in an air-tight container (up to 4 days).
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Raffaello Torte
Ingredients
Layers
- 8 large eggs
- 200 grams sugar
- 330 grams almond flour (finely ground almonds)
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon vanilla
Filling
- 500 grams mascarpone cheese, cold
- 480 grams heavy cream, at least 35% fat, cold
- 150 grams high quality white chocolate
- 160 grams powdered sugar
- 40 grams desiccated coconut
- 1 teaspoon vanilla
Decoration
- almond flakes as needed
- 13 Raffaello chocolates, or homemade coconut balls for gluten-free
SAVE THIS RECIPE!💌
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Instructions
- Start preheating the oven to 350F/175C. Line and grease 8-inch (20-22cm) round baking springform pans (4 if baking all layers at once, 2 if baking two at a time).
- In a large mixing bowl, combine the eggs and sugar and beat with an electric mixer for 3-4 minutes until pale and fluffy.8 large eggs, 200 grams sugar
- Add the dry ingredients to the egg mixture and carefully fold them in with a rubber spatula until incorporated.330 grams almond flour, 2 teaspoon baking powder, ½ teaspoon salt, 2 teaspoon vanilla
- Divide the batter into 4 equal portions (use a kitchen scale). Pour each portion into a lined and greased springform pan and bake for 15 minutes or until a toothpick comes out clean.
- Let the cake layers rest in the pans for 10 minutes, then carefully transfer them onto a cooling rack and remove the baking paper. Let the layers cool completely before frosting or the frosting will melt!
- Add cold mascarpone to a large mixing bowl and mix with an electric mixer for 1 minute. Then, add cold heavy cream and beat until soft peaks form.500 grams mascarpone cheese,, 480 grams heavy cream,
- Melt the white chocolate. You can melt it in the microwave in 30-second intervals stirring between each or by using a double-boiler method.Once the chocolate is melted, add a spoonful of mascarpone mix and stir it in.150 grams high quality white chocolate
- Add the melted chocolate, desiccated coconut, vanilla, and sifted powdered sugar to the mascarpone bowl and beat until stiff peaks (don't overmix or mascarpone might separate).160 grams powdered sugar, 40 grams desiccated coconut, 1 teaspoon vanilla
- Once the cake layers have cooled entirely, assemble the Raffaello torte on a cake plate for easy serving. Spread ¼ of the mascarpone filling on each layer, stacking as you go. Use the remaining filling to coat the top and sides of the torte with an offset spatula. Use a turning cake decorating stand if you have one to finish coating the torte.
- Gently press some almond flakes into the sides of the cake and spread some on top. Top the torte with Raffaello chocolates (or homemade Raffaello balls for the gluten-free version). Serve and enjoy!almond flakes as needed, 13 Raffaello chocolates,
Notes
- Using a kitchen scale will ensure the best results!
- You can make the torte layers ahead of time and freeze them, then assemble the cake straight from frozen. To freeze, wrap the layers in plastic foil.
- You can make the frosting ahead of time and store it in the refrigerator in an air-tight container for up to 4 days!
- Use a cake board to easily transfer the cake from one stand or surface to another.
- If you only have 2 springform pans, you can bake the layers in two turns. If you wish to bake all 4 at the same time, place 2 on the upper rack and 2 on the lower one. Bake until a toothpick comes out clean!
- This cake will keep in the refrigerator in a cake box for up to 4-5 days. I don't recommend freezing it because dairy tends to separate at freezing temperature.
- You can prepare the torte layers and frosting ahead of time. Torte layers can be frozen wrapped in plastic foil for up to 2-3 months while the frosting needs to be kept in the fridge in an air-tight container (up to 4 days).
Natasha Levai says
This is one of the most decadent rich cakes I've ever made! It's worth all the effort.