Raffaello Layer Cake Version

Raffaello cake recipe - Lilie Bakery

An ultra-gourmet recipe: a Raffaello cake layer cake version. Inside, a soft coconut almond base and coconut filling, covered with Swiss meringue buttercream and white chocolate ganache ...

Completely decadent this cake! If you are a Raffaello lover, then you will definitely like the flavors of this cake: almonds, coconut, white chocolate… Despite its large size, it is not too heavy or cloying, it is eaten by cutting thin pieces, as usual for layer cakes.

I prefer to warn you, its realization includes several stages. So I advise you to go there take in advance to avoid any stress.

How to make this raffaello cake?

We start by making the coconut almond cake base. To do this, we mix the ingredients, incorporating the egg whites last. You will see that for this recipe, I usednatural coconut flavor, I wanted this flavor to feel good in the cake. Once cooked, it is left to cool well before assembly.

Layer cake raffaello - Lilie Bakery

Then we prepare the coconut fodder made from natural fresh cheese, grated coconut, almond puree and sugar. It's very simple, just mix everything and refrigerate.

Another step, the butter cream with Swiss meringue. To do this, beat egg whites with sugar over a double boiler, then transfer to the food processor bowl to continue whipping. Gradually add the softened butter and the natural coconut flavor.

For the last step, we prepare the white chocolate ganache by heating the cream and pouring it over white chocolate.

My advice for making this Raffaello layer cake a success

The ingredients must be at room temperature : this guarantees an optimal texture for the different stages of preparation.

If you don't want to put natural coconut flavor, the cake will be very good but we will simply smell less of the coconut… We will move away from the taste of Raffaello!

Layer cake raffaello cake - Lilie Bakery

For the assembly of the layer cake, I use a turntable on which I place my cake pan (the white one in my photos). This is ideal when you need to smooth the sides of the cake: it allows for an impeccable finish.

La angled spatula is your best friend! It is this which will allow you to spread the coconut filling well between the coconut layers, then to spread the Swiss meringue buttercream well over the entire layer cake.

Other recipes to try

If you like this kind of layer cakes, then I can also recommend these recipes from the blog: the Raspberry coconut layer cake, Carrot cake - carrot and spice layer cake, Layer cake vertical strawberry almond, Layer cake gingerbread cinnamon icing, Layer cake lemon poppy, Chocolate layer cake.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cakes!

Raffaello cake recipe - Lilie Bakery
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4.4 on 5 votes

Raffaello Layer Cake Version

The absolute indulgence of a Raffaello cake with almond and coconut flavor
Preparation1 h
Baking45 min
Total1 h 45 min
Recipe type: Dessert, Snack
Kitchen room: American, French
Quantity: 12 parts

Ingredients:

Coconut almond cake base

  • 5 egg whites
  • 300 g of flour
  • 125 g powdered almonds
  • 300 g sugar
  • 2 cc of baking powder
  • 1/2 tsp of salt
  • 200 g soft butter, diced
  • 200 ml coconut milk
  • 280 ml of milk
  • Coconut flavor

Coconut fodder

  • 250 g of Philadelphia type fresh cheese
  • 100 g almond puree or soft butter
  • 80 g icing sugar
  • 80 g grated coconut

Swiss meringue buttercream frosting

  • 3 egg whites
  • 80 g powdered sugar
  • 150 g very soft butter
  • Coconut flavor

White chocolate ganache

  • 6 tbsp of liquid cream
  • 180 g white chocolate pastry
  • Several Raffaello® for decoration

Preparation:

Cake base

  • Preheat the oven to 180 ° traditional heat. Prepare 3 molds, 15 cm in diameter each (or use a single mold and make several batches).
  • Beat the egg whites until stiff and set aside. In the bowl of the food processor, mix the dry ingredients. Incorporate the butter, coconut milk, milk (little by little) and a few drops of coconut flavoring. Mix to homogenize everything.
  • Finish by incorporating the egg whites in 3 batches (use a spatula so as not to break them…). Divide the dough into 3 and pour into the molds, bake for 45 minutes, until a peak inserted in the cake comes out dry.

Coconut fodder

  • Whisk the natural cream cheese and the almond puree. Add the icing sugar and the grated coconut. Mix well then refrigerate.

Swiss meringue buttercream frosting

  • Over a double boiler, quickly whisk the egg whites with the powdered sugar. Stop whipping as soon as you no longer feel the sugar crystals by touching the whites. Transfer the whites directly into the bowl of the food processor and start whisking at maximum speed until the sides of the bowl become lukewarm-neutral.
  • Gradually add the very soft butter while continuing to whisk at medium speed. If the meringue falls back, it's normal, you have to continue whipping. Add a few drops of coconut flavoring and whisk one last time on low speed. Chill for about 30 minutes.

White chocolate ganache

  • In a saucepan, heat the liquid cream and melt the white pastry chocolate off the heat. Mix well to obtain a smooth ganache.

Assembly of the layer cake

  • Start by cutting each of the 2 made cakes in 3 in the direction of the height to obtain 6 thin layers. Take the 1st cake, fix it on the serving dish using a knob of icing (I use a turntable it's very practical see my material below). Cover the 1st cake with a layer of cream cheese filling then place the 2nd cake. Ditto, layer of filling then ditto 3rd and 4th cake.
  • Place a thin layer of Swiss meringue buttercream frosting on top of the last cake and spread over the layer cake using a spatula to cover it completely. Be careful, this layer must be very thin, you can see the cakes through. Put in the refrigerator for 30 minutes.
  • Finally, make the final decoration by first covering the layer cake with a good layer of icing on the top and sides using a spatula. Once the layer cake is completely covered in white, apply grated coconut by hand pressure to the base of the layer cake. Finally, pour white chocolate ganache on top of the layer cake, and using a spatula, slide it lightly on the sides of the cake.
  • Decorate real Raffaello® on the top of the cake (plant each of them with small appetizer picks). Refrigerate before tasting.

Notes:

I recommend making the cakes the day before, and taking care of the rest of the recipe on D-day. Keep the cakes in the refrigerator in the meantime.
Once made, the cake can be stored in the refrigerator. Remember to take it out 15 minutes before tasting it.
By Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

- EQUIPMENT USED -

Arôme coco
Lot spatules
Plateau tournant
Robot pâtissier artisan Kitchenaid
Moule rond 15cm PME
Arôme coco
Lot spatules
Plateau tournant
Robot pâtissier artisan Kitchenaid
Moule rond 15cm PME
Arôme coco
Lot spatules
Plateau tournant
Robot pâtissier artisan Kitchenaid
Moule rond 15cm PME

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81 comments

  1. Reply

    elodie

    September 28, 2014

    Hmmm, so this one would be a sure hit at home !! Bravo for the idea and for the rendering it is superb !!!!

  2. Reply

    the map

    September 28, 2014

    so the girls it's a real delight ... .. because I tasted it

    • Reply

      Lilie bakery

      September 30, 2014

      ;-) thanks Mom!

  3. Reply

    Charlottemous

    September 29, 2014

    I am also a fan of Raffaello so your layer cake can only put me in all my taste states !!!!
    Well done, he is beautiful !!!!!! Unfortunately in my entourage rare are the people who love coconut as much as I do ...

  4. Reply

    Alison

    September 29, 2014

    He throws some !!

  5. Reply

    LadyMilonguera

    September 29, 2014

    It is superb!

  6. Reply

    Adeline M

    September 29, 2014

    Top! I will test it quickly !!!! Thanks for the recipe!

  7. Reply

    Aurore

    September 29, 2014

    A real delight this layer cake, even more than that! he is so beautiful and greedy! I succumb without problem! biz.

  8. Reply

    small kitchen

    September 29, 2014

    It is superb!

  9. Reply

    Mathilde

    September 29, 2014

    Sublime!

  10. Reply

    Laure

    September 30, 2014

    it's very greedy at home :)

  11. Reply

    jenny and her sweet treats

    September 30, 2014

    It is magnificent a real work of art :-)

  12. Reply

    Stephaniieluvshopping

    4th October

    The killing of madness !!!

  13. Reply

    Nina

    12th October

    super enticing.

    but I have a little problem with the diameter of the molds. for more speed I use the molds of wilton of 15 cm in diameter they are sold by 5 experts for the layer cakes. I made your recipe but my cakes are all thin and therefore the cakes are really smaller than yours. why is you?

    • Reply

      Lilie bakery

      19th October

      Hello Nina, when it comes to 6-layer cakes, like mine, I recommend making 3 cakes cut in their height afterwards, because you get well-risen cakes. @ soon

      • Reply

        Toulaye

        March 8, 2018

        Hello cut in height that is to say ??? I do not understand

  14. Reply

    Khadou

    November 15, 2014

    Cream cheese ??????? This is where I can get it please !! Thank you I would like l.esszyer for a znbirthday.

    • Reply

      Lilie bakery

      November 15, 2014

      Hello, it can be found in the fresh cheese department, ideally choose the Philadelphia® brand (natural taste). @ soon

      • Reply

        Arraiss

        March 14, 2015

        I wanted to know if I can use kiri cheese? Thank you for answering me quickly because c for tomorrow

        • Reply

          Lilie bakery

          April 5th

          Hello, I do not recommend the Kiri, it will not taste the same as the Philadelphia. See you soon

  15. Reply

    KHADU

    November 15, 2014

    I am blocked help !! I mix the white chocolate ganache with the cheese cream?
    and the final glaze is with Swiss meringue?

    I'm in the editing phase I'm a little headed!

    thank you :)

    • Reply

      Lilie bakery

      November 18, 2014

      Hello, the white chocolate ganache is coated last on the cake covered with Swiss meringue buttercream. @ soon

  16. Reply

    Audrey

    12th December 2014

    Hello I came across your blog by chance and I fell in love with your layer cakes. I am a beginner in pastry making I would like to know if this layer without the icing will hold at room temperature !?
    (soon my little angel's 1 birthday, I intend to make him a pretty Mickey cake which is as beautiful as it tastes so your recipe interests me a lot !!!)

    • Reply

      Lilie bakery

      23th December 2014

      Hello, layer cake without the icing, that is to say?

    • Reply

      Lilie bakery

      January 6 2015

      Hello, yes you can do it without covering it with icing, it will hold I think (never tried on the other hand!)

  17. Reply

    Audrey

    26th December 2014

    Uh without the buttercream

  18. Reply

    Sonia

    24th February 2015

    Hello,

    I am making the buttercream frosting, but there are little pieces of butter…. It's not smooth.

    How to do it please?

    cordially

    • Reply

      Lilie bakery

      March 9, 2015

      Hello, this means that your butter was not soft enough, unfortunately it's difficult to get it back. Maybe we have to try to beat it longer. @ soon

    • Reply

      Viktoriya

      20th May 2017

      Hello, a tip for when this happens: heat your mixer bowl with a lighter or torch. Obviously, the bowl must be metal.

  19. Reply

    yasmin

    April 1th

    I can't wait to make it happen for my mother-in-law s birthday on Sunday! I wanted to know how far in advance I can prepare the cream cheese filling ??
    thank you for all your recipes, every time I make them, I have a real success !!

    • Reply

      Lilie bakery

      April 5th

      Hello, it can be made 1/2 days before and kept cool in an airtight container. See you soon

  20. Reply

    Tileidefontarabia

    April 3th

    Hi,
    I stumble upon your blog by chance, and it is with a real pleasure that I discover this recipe which looks simply delicious…. just to find the opportunity… c on I will… I will try to put you a photo in com.
    Thank you so much for sharing
    Leila

    • Reply

      Lilie bakery

      April 5th

      Thank you Léïla :) See you soon

  21. Reply

    nadine

    10th May 2015

    Hello,
    Super beautiful and tantalizing cake.
    I tried to do it, everything went very well except the Swiss meringue buttercream, my cream was liquid with lumps of butter yet my butter was very soft unless the butter had to be completely melted;).
    I tried it a second time but ditto… I don't really know what it should look like but the look I got seemed very weird to me.
    surely i should not be doing something right, if you can see where the problem is i'm caught.
    Thank you

    • Reply

      Reaching Aurélie

      22th October

      Hello. Maybe an overly whipped buttercream. Try to beat a little shorter ...

  22. Reply

    Sarah

    16th May 2015

    Hello, aren't you talking about egg yolks for cakes?

    • Reply

      Lilie bakery

      9th June 2015

      It's simply because I don't use them ...

  23. Reply

    Sarah

    16th May 2015

    And can I replace the cheescake with mascarpone? Thank you

    • Reply

      Lilie bakery

      9th June 2015

      Hello, yes the use of mascarpone is possible. @ soon

  24. Reply

    Sarah

    July 9, 2015

    Bonjour,
    I wish to make this cake for my birthday Sunday and I would like
    know what to replace the butter in the icing around? :) thank you in advance and frankly bravo for your achievements !;)

    • Reply

      Lilie bakery

      July 17, 2015

      Hello, my recipe is a Swiss meringue buttercream, much less cloying than a simple buttercream. @ soon

  25. Reply

    Sarah was holding

    July 12, 2015

    Bonjour.

    your recipe seems to be wow! I plan to try it for the 1 year of my chip .. but I have a question: can we make this cake entirely the day before and leave it in the fridge or should we finish it the same day? Thank you

    • Reply

      Lilie bakery

      July 17, 2015

      Hello Sarah, we can do it the day before, but on the other hand we take it out at least half an hour before serving it so that it is tastier. @ soon

  26. Reply

    Nanou bou

    November 29, 2015

    Bonsoir
    Can we freeze the genoises to use them a few days later please?

    • Reply

      Lilie bakery

      8th December 2015

      Hello Nanou, yes of course!

      • Reply

        Nanou bou

        8th December 2015

        Thank you for your answer and all your recipes that I can't wait to try;)

  27. Reply

    wapata

    23th December 2015

    Hello lilibakery

    I would like to do it with the proportions indicated but with a 20 cm mold. I rather saw a 4-layer cake and not 6 like yours. What do you think?

    and if we replace the cream cheese with mascarpone can we keep the same proportions?

    • Reply

      Lilie bakery

      25th December 2015

      Hello, for the proportions, it is indeed up to you to evaluate the quantity of ingredients necessary to adapt to your mold.
      Cream cheese or mascarpone, the proportions are identical. @ soon

  28. Reply

    Amandine

    29th December 2015

    Tested and approved ! Too bad I can't add the photo.

  29. Reply

    Chachou

    January 2 2016

    Hello Lilie, I modified your recipe a bit but I was largely inspired by it for a Frozen birthday cake http://chachoualacreme.blogspot.fr/2016/01/layer-cake-noix-de-coco-reine-des-neiges.html?m=1
    Thank you for your inspiration!

  30. Reply

    chacha

    March 3, 2016

    Hello,
    very beautiful and delicious!
    How can I do to have only 4 floors? because by dividing the quantities by 2 I will not have 2 cakes to cut…
    Could you give me the doses please

    • Reply

      Lilie bakery

      March 6, 2016

      Hello, in your place, I would keep these quantities. Certainly my cake contains 6 layers but they are very thin. If you decrease my quantities your cake will be less tall. Up to you…

  31. Reply

    Dounia

    August 8, 2016

    Hello, I am discovering this recipe and I really want to try it! small problem, I have never made a layer cake and I do not have a pastry robot, only an electric mixer with which I make my other cakes. Is the whisk of the beater sufficient to mount the different stages?
    Merci de votre réponse

    • Reply

      Lilie bakery

      August 9, 2016

      Hello Dounia, it works with a drummer too :)

  32. Reply

    Laura

    September 14, 2016

    Hi,

    I intend to make your recipe Friday for a birthday Saturday noon. Can we make all the elements the day before and assemble the same day? It is especially for meringue buttercream that I ask myself the question. I cannot find almond puree in supermarkets but I found "almond spread" in the organic department. can use it as almond puree?
    Thank you very much ☺

    • Reply

      Lilie bakery

      September 14, 2016

      Hello Laura, yes we can come the day before, for the almond puree, I use the Jean Hervé brand in organic stores. See you soon

  33. Reply

    Anne

    November 10, 2016

    Hello,
    Your cake is beautiful and I am planning to go for a friend's baby shower. The catch is, she's allergic to eggs (especially when they're not cooked)
    So I was wondering how I could replace the meringue-based icing? Maybe with the same preparation as the one we put in the cake?

    • Reply

      Lilie bakery

      November 11, 2016

      Hello Anne, an egg allergy is not easy, I even advise against a simple cake (cake = egg)! Why not go for a dessert? Or a no-bake cheesecake? You will find recipes in my index or elsewhere on the web.

  34. Reply

    Veronica Morillon

    November 15, 2016

    Hi
    I have just tested your super hit recipe great success. Your site is just beautiful and makes you want to test everything a big thank you for your sharing
    I took the liberty of putting the link to your site on a pastry group on Facebook so that they could all discover your wonderful pastries.

    • Reply

      Lilie bakery

      November 23, 2016

      Thank you Véronique :)

  35. Reply

    Maryne

    January 14 2017

    Hello, little questions? For a 25 cm mold? Multiplying by 2 will be enough? THE cake should be enough for 15 people.
    and having only one mold, they will cook afterwards? but the preparation will not fall again since it is white snow? since c 45 minutes of cooking can be seen more because it will be bigger. the last one will leave to cook not before 3am

    • Reply

      Lilie bakery

      January 20 2017

      Indeed a lot of questions! Multiplying by two will I think insufficient. It takes a long time to start baking a layer cake with a single mold. No, the dough does not fall. Bigger = more cooking. Good luck…

      • Reply

        Maryne

        January 21 2017

        Okay .
        It was not a great success.
        The cakes did not swell so it was not easy to cut them in 2.
        And my buttercream, which I think was very successful despite everything, did not cover the cake, we could still see it underneath and had a yellow appearance.

  36. Reply

    Margaux E

    January 28 2017

    Hello,

    Not being able to use raw eggs, is it possible to make + cream cheese filling and also use it as frosting instead of meringue buttercream? Thank you in advance for your feedback and thank you for your superb recipes

    • Reply

      Lilie bakery

      January 28 2017

      Hello Margaux, yes it is possible but I would advise adding mascarpone because the cream cheese must have struggled to stand on its own.

  37. Reply

    Fany

    11th February 2017

    This cake inspired me for one of my first layer cakes! Very beautiful, always pleasant to look at!

  38. Reply

    Elo57

    3th May 2017

    Hi
    Where can you find coconut aroma?
    Thank you

  39. Reply

    Navy

    August 23, 2017

    Dear Lilie,
    Thank you for this wonderful recipe! I want to test it for my little sister's birthday this weekend. Tell me, do you think it is possible to replace the 200gr butter in the cakes with coconut oil? Kisses!

  40. Reply

    amandine

    15th February 2018

    Tested and approved yesterday! I encountered a bit of difficulty with the Swiss butter meringue.

  41. Reply

    Toulaye

    March 8, 2018

    Hello Cut the genoises in their heights ie. I turned the question around I don't understand

  42. Reply

    laura

    16th May 2018

    Hello,

    How many people is this cake for?

    Thank you very much

  43. Reply

    Lola

    November 17, 2018

    I am tempted by this wonderful recipe! Do you think I can replace the grated coconut with a marzipan decoration?

    • Reply

      Lilie bakery

      November 22, 2018

      You can, but the result will be more disgusting;)

  44. Reply

    Natacha

    April 16th

    Thank you for this recipe.
    I liked this cake so much that it's the first time that I thank the creator! Thanks Lily.
    I am at the same time seduced by the texture, soft almost melting, the light and generous flavor, the sweetness of the sublimated coconut. Sweet with just the right amount of subtlety and sweetness. This dessert is just perfect.
    I think THIS dessert is my favorite, just before the pecan and maple syrup layer cake.
    Barely tasted, I already want to cook another one ;-)
    THANK YOU

  45. Reply

    Natacha

    29th June 2020

    Ideal recipe for making mini cakes.
    I always share a treat with my colleagues to celebrate my birthday, and in these difficult times of health crisis to get 30 people together in one room to share a cake.
    So I made several batches of mini cake in muffin tins but not very full, so that they did not rise too much. I cut these small cakes in 2, filled with cream, with a little more cream as a topping, and a raspberry from the garden for decoration. All in presentation paper, easier to taste with your fingertips.
    These Raffaëlo-style bites have been a huge success… more than the lemon bites (the recipe - also at fall - for lemon poppy layer cake adapted in the same way). I would have liked to share the photo ... Pleasure of the eyes.

  46. Reply

    Rose

    7th May 2021

    Hello,
    I want to make this cake for my son's birthday in June but I wanted to be sure of one thing: for the basic cake, is coconut milk the same as you find in a tin can?

    thank you,
    Rose

    • Reply

      Lilie bakery

      10th May 2021

      Hello Rose, absolutely, it's the canned coconut milk, see you soon :)

  47. Reply

    PATRICIA

    11th October

    5 stars
    Hello,
    Little question, do you only use egg whites for the biscuit? What do you do with the yolks?
    Thank you for your answer, I want to make this cake for the baptism of my grandson

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