Soft sponge, a coconut layer, juicy raspberries and blueberries, and finally whipped cream poured over the still-hot cake. These Raffaello slices are easy to make, yet the result looks truly festive. Another big advantage is that you measure the ingredients with a cup. You can add fruit to taste, and after baking, the whole cake is soaked with cream while still hot, which keeps it beautifully moist.
What You’ll Need
For the batter:
- 2 cups semi-coarse flour,
- 1 cup granulated sugar,
- 1 packet baking powder,
- 2 eggs,
- 1 cup milk,
- 1/2 cup oil,
- raspberries to taste,
- blueberries to taste.
For the coconut layer:
- 1/2 cup powdered sugar,
- 1 generous cup shredded coconut.
For finishing:
- 250 ml whipping cream (33%),
- butter for greasing the baking tray,
- coconut for dusting.
The cup used has a volume of 300 ml.
Step-by-Step Instructions:
1. Prepare the eggs: Beat the eggs with the granulated sugar until light and fluffy.
2. Add the liquids: While whisking, gradually add the oil and milk.
3. Finish the batter: Mix the semi-coarse flour with the baking powder and gradually incorporate it into the mixture. Briefly whisk everything into a smooth batter.
4. Prepare the baking tray: Grease the tray with butter and dust it with shredded coconut. Pour in the prepared batter and spread it evenly.
5. Add the fruit: Scatter raspberries and blueberries into or on top of the batter. Adjust the amount to your taste.
6. Coconut layer: Mix the powdered sugar with the shredded coconut and generously sprinkle the mixture over the raw batter.
7. Baking: Place the cake in an oven preheated to 170–180 °C and bake for about 25 minutes. Check for doneness with a skewer.
8. Pouring the cream: Immediately after taking the cake out of the oven, pour the whipping cream evenly over the hot cake. The cream will gradually soak into the base and make it moist.
9. Cooling: Let the cake cool completely before cutting it into slices.
Why Pour Cream Over the Hot Cake
The hot base absorbs the cream much better. That’s why the slices stay moist and don’t dry out even after cooling.
Which Fruit to Use
Raspberries and blueberries nicely balance the sweetness of the coconut and cream. But you can also use currants, blackberries, or chopped strawberries.
If you use frozen fruit, you don’t need to thaw it completely beforehand, but keep in mind it may release a bit more juice.
What Can Go Wrong
The cake is raw inside: Every oven bakes differently. If the skewer is still wet after 25 minutes, let the cake bake a few more minutes.
The top is browning too quickly: The coconut and sugar can color faster. Watch the cake towards the end of baking.
The slices are hard to cut: The cake is probably still warm. Once fully cooled, it will hold its shape much better.
Final Tip
The cake is best if you let it rest for a while after cooling, so the cream soaks in evenly and the flavors blend together. Raspberries and blueberries give it a fresh tartness, so it doesn’t taste overly sweet.
Enjoy!
