Ingredients

For the Dough

2 eggs
100 grams (0.5 cup) sugar
300 grams (1.5 cups) butter, at room temperature
200 grams (0.85 cup) sour cream
1 teaspoon baking soda
700 grams (5.5 cups) flour, plus/minus 50 grams (0.5 cups)
We recommend:

For the Cream

350 grams (1.5 cups) butter, at room temperature
500 grams (1.25 cups) sweetened condensed milk
Vanilla extract, to taste
Half a bar of white chocolate, grated
2 tablespoons shredded coconut
We recommend:

Instructions

Step 1

Preparing the Dough

Beat the eggs with the sugar for about 3 minutes. Add the room temperature butter and mix.
Mix the baking soda into the sour cream, then add it to the egg mixture. Mix for a few seconds until smooth, then gradually add the flour and knead the dough.
The dough should be soft but not sticky.
Refrigerate the dough for 20-30 minutes.
Divide the dough into 10 parts, depending on the size of your baking sheet (you should get about 2 extra layers from the trimmed edges).
Roll the dough out very thinly on parchment paper. Prick with a fork and bake at 200°C (390°F) for about 5 minutes.

Step 2

Preparing the Cream

Beat the room temperature butter until white and fluffy. Gradually add the sweetened condensed milk and vanilla extract.
Fold in half a grated bar of white chocolate and 2 tablespoons of shredded coconut.

Step 3

Assembling the Cake

Layer the cake as shown in the video, grating white chocolate on top and sprinkling with shredded coconut.
Refrigerate for several hours.

Servings

Once your cake is complete and has had time to chill, it's time to get creative with your presentation.🍰

For a touch of elegance, add a scattering of fresh berries and a sprig of mint on top. The vibrant colors and fresh flavors will complement the rich, creamy layers beautifully. 💐

If you’re serving this pastry cake at a party, consider cutting it into individual squares and topping each piece with a drizzle of chocolate sauce. 🍫 This not only makes it easier to serve but also adds a little extra indulgence.

Feeling festive? Sprinkle some edible glitter or colorful sugar crystals over the top for a fun and celebratory look. 🎉✨

Pair it with a cup of tea or coffee for the ultimate afternoon treat, or serve it à la mode with a scoop of vanilla ice cream for a decadent dessert experience.🍦

Equipment

Variations

Looking for a gluten-free option? No problem! Use gluten-free flour instead of the regular flour. A 1:1 gluten-free baking flour blend usually works well, but check the packaging recommendations.

Veganizing this recipe is also a snap. Use a vegan butter substitute and replace the eggs with a mixture of flaxseeds and water (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg). For the cream, opt for a dairy-free sweetened condensed milk and vegan white chocolate.

Faq

  • Why did my dough turn out too sticky?

    This can happen if there's too much moisture. Gradually add more flour until the dough reaches the right consistency—soft but not sticky.

  • How do I prevent the dough from sticking to the rolling pin?

    Lightly dust the rolling pin and your work surface with flour. Using parchment paper can also help to avoid sticking issues.

  • What can I do if my pastry layers turn out too thick?

    Roll the dough thinner next time. You can use a pasta maker for more consistent results.

  • Can I substitute the coconut in the cream?

    Absolutely, feel free to use chopped nuts, such as almonds or hazelnuts, or even dried fruits.

  • How can I make sure the cake layers are of equal size?

    Use a round cake ring or a template to cut the dough into perfect circles before baking.

  • Can I freeze this pastry cake?

    Yes, you can freeze it. Make sure it’s well-wrapped in plastic wrap and stored in an airtight container. Thaw it overnight in the refrigerator before serving.

Nutrition facts

Raffaello Cake (1)
Recipe Yield:10 servings
Calories:600-800 calories per serving
Calories (Min - Max):600 - 800
Total Fat:45g
Saturated Fat:27g
Protein:7g
Total Carbohydrate:55g
Total Sugars:30g