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Raffaello Cake Ø16 cm

Almond Meringue Layers:

  • 300 g egg whites

  • A pinch of salt

  • 150 g flour

  • 200 g sugar

  • 1 teaspoon vinegar

  • 3 drops almond essence

  • 200 g finely chopped almonds

Instructions:

  1. Beat the egg whites with a pinch of salt until foamy. Once frothy, add the vinegar and gradually add the sugar in two additions, beating continuously.

  2. Once you achieve a firm meringue, add the almond essence. Gently fold in the sifted flour using a spatula with light upward motions, in two additions.

  3. This mixture will yield 3 cake layers.

  4. Divide the mixture into three 16 cm cake pans greased with baking spray, or draw 16 cm circles on the back of 3 sheets of parchment paper and spread the meringue within the circles (as shown in the video).

    Note: If you’re not using cake pans, the meringue may spread during baking and reach about 20 cm in diameter.

  5. Sprinkle the chopped almonds on top of the meringue and bake the layers in a preheated oven at 180°C (with fan) for 10–15 minutes.

Coconut Mousse:

  • 10 g gelatin + 135 ml water

  • 250 g whipping cream

  • 60 g powdered sugar

  • 100 g finely ground coconut flakes

  • 150 g sweetened condensed milk or white chocolate ganache

  • A few drops of vanilla essence

Instructions:

  1. Mix the gelatin with water and let it hydrate for 10 minutes.

  2. Mix the coconut flakes with the condensed milk.

  3. Whip the cream with powdered sugar until soft peaks form (it should still have a soft, creamy texture).

  4. Melt the gelatin over a double boiler until fully dissolved and hot to the touch.

  5. Combine the gelatin with the sweetened condensed milk, then gently fold in the whipped cream using light, upward motions.

  6. Divide the mousse into two portions: you’ll have 2 layers of mousse and 3 meringue layers.

  7. Assemble the cake in an adjustable cake ring or the same pan used for baking. Wrap the inside with acetate or plastic cake collar, and layer as follows:
    meringue layer – coconut mousse – meringue – coconut mousse – meringue.

  8. Cover the cake well with plastic wrap and refrigerate overnight.

Sweetened Condensed Milk Buttercream (for smoothing and coating):

  • 250 g soft butter (82% fat)

  • 250 g sweetened condensed milk

  • 1–2 vials of Dr. Oetker vanilla essence

Instructions:

  1. Beat the soft butter for 7–10 minutes, until it becomes white and fluffy.

  2. Slowly drizzle in the sweetened condensed milk while mixing on low speed. Mix only until the two are fully incorporated.

  3. Finally, beat the cream at low speed for another 5–10 minutes to remove air bubbles and obtain a smooth, silky texture perfect for coating the cake.

    Alternatively, you can remove air bubbles by folding the cream with a spatula.