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Raffaello


  • 150 gr coconuts
  • 125 gr milk powder
  • 25 gr powdered vanilla flavored sugar
  • 240 gr condensed milk
  • peeled almonds
  • cock

Servings: 25

Preparation time: less than 15 minutes

HOW TO PREPARE RECIPE Raffaello:

In a bowl, mix the coconut with the powdered milk and powdered sugar. Add condensed milk and mix until smooth.

From the obtained composition, balls are formed inside which a peeled almond is inserted. The balls are passed through the coconut and served.


Raffaello cake especially tasty, without baking!

Today, dear lover of delicious dishes, we present you a fantastic recipe for Raffaello cake without baking. It is a very fine and fragrant dessert. The composition of the cream is made in such a way that our taste buds feel that it is Raffaello even if we do not see what we have on our plate. By the way, the dessert is quite simple to prepare. Even a novice in the culinary arts will do great. Enjoy your loved ones with the magical homemade dessert, which will surely be the main star at the holiday or weekend meal.

INGREDIENTS

& # 8211 200 g wafers with coconut filling

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Prepare the syrup: pour the milk into a saucepan and add the sugar. Put the pan on the fire and bring the ingredients to a boil, then add the coconut flakes. Mix the ingredients well. Stop the fire.

2. Dissolve the gelatin with water and prepare it as indicated on the package.

3. Rub the cottage cheese using the blender manually. Combine the cheese and condensed milk in a bowl. Mix the ingredients well, then add the milk and coconut composition. Mix the ingredients well.

4. Crush the wafers using the blender.

5. Take a removable ring with a diameter of 22 cm and place it on a serving platter. Spread the crumbled wafers over the plate. Gently press the layer of wafers.

6. Melt the gelatin in the microwave, add 2-3 tablespoons of the mixture with cottage cheese and mix well. Pour the gelatin mixture into the bowl with the appetizing cheese composition. Mix well.

7. Gradually pour the cheese mixture over the wafers. Spread it evenly.

8. Refrigerate the dessert for 4-8 hours. Then take the cake out of the fridge, remove the removable ring and decorate it with coconut flakes and some pomegranate seeds. Serve the fantastic dessert with great pleasure with a coffee or a cup of aromatic tea.


About me


Postolache Violeta

I am Vio and I love good food and music, people, nature, everything that is beautiful and pleasing to the soul and the eye. I like to improvise, to juggle the ingredients, for me the real challenge is to create a five star menu from few and cheap ingredients. I am a mother, wife, housewife and this blog is my virtual kitchen in which I invite you with great pleasure!


Butter at room temperature rub well with sugar until the latter melts. Add powdered milk and 100 grams of coconut. Mix everything well until it binds and forms a compact dough. Let cool for 30 minutes.

After it hardens a little while it is in the fridge, take small amounts of dough and shape it with the help of your hands into walnut-sized balls. They will then be rolled in the rest of the coconut and placed in special candy wrappers.

You can also put pieces of nuts, almonds, etc. inside. Let cool and then serve.


Chocolate Icing Ingredients (Optional)

1. Separate one third of the amount of milk and boil the rest. Dissolve the sugar, starch and coconut in the preserved milk as well as possible, so that they do not form lumps.

2. When the milk boils, add the mixture of ingredients and mix until the cream has thickened. Add the butter and mix until completely melted. Let the coconut cream cool for 10 minutes.

3. In a rectangular tray, spread a thin layer of cream. Then place a row of biscuits on top, followed by 1/3 of the cream.

✽ Here you can, if you prefer, spread a layer of chocolate icing. Melt the chocolate in the microwave with the butter, stirring every 30 seconds, until the icing becomes fine and shiny.

4. Place another row of biscuits, another of cream, another one of biscuits and finally, spread the rest of the cream on top.

(Recap, bottom to top: thin layer of cream, biscuits, chocolate icing (optional), 1/3 cream, biscuits, 1/3 cream, biscuits, 1/3 cream)

5. On top, over the last layer of cream, sift through a sieve a layer of coconut and refrigerate the cake for at least 2-3 hours before serving.


Butter at room temperature rub well with sugar until the latter melts. Add powdered milk and 100 grams of coconut. Mix everything well until it binds and forms a compact dough. Let cool for 30 minutes.

After it hardens a little while it is in the fridge, take small amounts of dough and shape it with the help of your hands into walnut-sized balls. They will then be rolled in the rest of the coconut and placed in special candy wrappers.

You can also put pieces of nuts, almonds, etc. inside them. Let cool and then serve.


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For the Raffaello candy recipe, all you have to do is mix all the ingredients and form the balls (candies) rather than make the composition for which, you practically only have to mix the ingredients together and that's it.


Chocolate Icing Ingredients (Optional)

1. Separate one third of the amount of milk and boil the rest. Dissolve the sugar, starch and coconut in the preserved milk as well as possible, so that it does not form lumps.

2. When the milk boils, add the mixture of ingredients and mix until the cream has thickened. Add the butter and mix until completely melted. Let the coconut cream cool for 10 minutes.

3. In a rectangular tray, spread a thin layer of cream. Then place a row of biscuits on top, followed by 1/3 of the cream.

✽ Here you can, if you prefer, spread a layer of chocolate icing. Melt the chocolate in the microwave with the butter, stirring every 30 seconds, until the icing becomes fine and shiny.

4. Place another row of biscuits, another of cream, another one of biscuits and finally, spread the rest of the cream on top.

(Recap, bottom to top: thin layer of cream, biscuits, chocolate icing (optional), 1/3 cream, biscuits, 1/3 cream, biscuits, 1/3 cream)

5. On top, over the last layer of cream, sift through a sieve a layer of coconut and refrigerate the cake for at least 2-3 hours before serving.


Chocolate Icing Ingredients (Optional)

1. Separate one third of the amount of milk and boil the rest. Dissolve the sugar, starch and coconut in the preserved milk as well as possible, so that it does not form lumps.

2. When the milk boils, add the mixture of ingredients and mix until the cream has thickened. Add the butter and mix until completely melted. Let the coconut cream cool for 10 minutes.

3. In a rectangular tray, spread a thin layer of cream. Then place a row of biscuits on top, followed by 1/3 of the cream.

✽ Here you can, if you prefer, spread a layer of chocolate icing. Melt the chocolate in the microwave with the butter, stirring every 30 seconds, until the icing becomes fine and shiny.

4. Place another row of biscuits, another of cream, another one of biscuits and finally, spread the rest of the cream on top.

(Recap, bottom to top: thin layer of cream, biscuits, chocolate icing (optional), 1/3 cream, biscuits, 1/3 cream, biscuits, 1/3 cream)

5. On top, over the last layer of cream, sift through a sieve a layer of coconut and refrigerate the cake for at least 2-3 hours before serving.


Chocolate Icing Ingredients (Optional)

1. Separate one third of the amount of milk and boil the rest. Dissolve the sugar, starch and coconut in the preserved milk as well as possible, so that it does not form lumps.

2. When the milk boils, add the mixture of ingredients and mix until the cream has thickened. Add the butter and mix until completely melted. Let the coconut cream cool for 10 minutes.

3. In a rectangular tray, spread a thin layer of cream. Then place a row of biscuits on top, followed by 1/3 of the cream.

✽ Here you can, if you prefer, spread a layer of chocolate icing. Melt the chocolate in the microwave with the butter, stirring every 30 seconds, until the icing becomes fine and shiny.

4. Place another row of biscuits, another of cream, another one of biscuits and finally, spread the rest of the cream on top.

(Recap, bottom to top: thin layer of cream, biscuits, chocolate icing (optional), 1/3 cream, biscuits, 1/3 cream, biscuits, 1/3 cream)

5. On top, over the last layer of cream, sift through a sieve a layer of coconut and refrigerate the cake for at least 2-3 hours before serving.


Cheesecake Raffaello

Cheesecake combined with Raffaello. Does it sound good? As good as it sounds and looks, as tasty as it is. An elaborate cheesecake that needs a little attention and patience, but we assure you that the end result is worth the effort.

There are a lot of cheesecake recipes, with or without baking, simpler or more elaborate. The recipe we are talking about today is one of the most spectacular types of cheesecake. You can prepare it for any occasion, even as a birthday cake, because it is delicious and looks sensational.

  • The base:
  • 200 g wafers with vanilla cream
  • 5 teaspoons chopped almonds
  • 6 teaspoons coconut flakes
  • 30 g butter
  • Cream:
  • 500 g cream cheese
  • 500 g mascarpone
  • 3 teaspoons starch
  • 1 cup and a half sugar
  • 1 teaspoon vanilla essence
  • 1 teaspoon almond essence
  • 5 eggs + 2 egg yolks
  • 400 g coconut milk
  • Meringue:
  • 2 egg whites
  • 1/2 cup sugar
  • 1/2 cup coconut flakes
  • Decor:
  • 30 g white chocolate
  • 8-10 Raffaello candies

Preheat the oven to 180 degrees.

Put the wafers and almonds in a food processor and chop. Add melted butter and coconut flakes and mix. Pour the composition into a round pan and level. This will be the basis of the cheesecake.

Put in a bowl the cream cheese, mascarpone cream, sugar, starch and essences and beat with a mixer until smooth. Add the eggs and the 2 yolks, one by one and mix until incorporated.

At the end, add the coconut milk and mix everything well. Pour the cream over the base and put the tray in the oven. After 15 minutes, reduce the heat to 120 degrees and bake for another hour.

Meanwhile, prepare the meringue. Beat the egg whites with the sugar using a mixer. When they have turned into a glossy white foam, turn off the mixer and incorporate the coconut flakes with a spatula.

Remove the cheesecake from the oven, spread the meringue over, reduce the heat to 90 degrees and bake for another 30 minutes. If you have the flame oven on top, leave it for a few more minutes and with the top burning.

Allow the cake to cool and garnish with melted white chocolate and Raffaello candy.


Video: Raffaello. Люби, а не лайкай (October 2021).