Raffaello Torte

5 from 1 vote

This rich and delicate Raffaello Torte combines almond and coconut flavors with a velvety creamy filling, capturing the authentic Raffaello experience!

Prep Time30

Cook Time30

Assembly & Decoration20

Total Time1 20

Course: Dessert

Cuisine: german, Italian

Diet: Gluten Free

Keyword: raffaello cake, raffaello torte

Servings: slices

Calories: 679kcal

Author: Natasha Levai

Cost: 10

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

Metric - US Customary

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

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!

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!

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 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).

Nutrition