Cake “Raffaello” with cottage cheese

Cake " Raffaello " on the basis of cottage cheese with a delicate coconut cream - this is one of the most delicious cakes that can be easily prepared at home.

Cake “Raffaello” with cottage cheese
Cake “Raffaello” with cottage cheese
4.5 (90%) 2 votes

Time: 
480 min.
Portions: 
10 pers.
Complexity: 
It's hard
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Dessert
Banquet

Ingredients

Dough for Raffaello cake:

  • 500-600 gr of flour
  • 200 gr of cottage cheese
  • 200 grams of sugar
  • 2 eggs
  • 1 tsp. soda (no slides)
  • 1/3 tsp salt

Cream cake:

  • 600 ml of milk
  • 250 g of butter
  • 2 eggs
  • 100g of sugar
  • 80g of coconut chips
  • 2 tablespoons flour
  • 10 grams of vanilla sugar
  • a few drops of Coconut flavors - if desired

+ almonds for decoration - on request

Author: /

Recipe for cooking at home

  1. Eggs should be hammered into a bowl, add sugar and beaten with a mixer at high power until lush foam (about 5 minutes).
  2. Whisk the egg mass, add the cottage cheese and mix until the grains are completely dissolved. Add 150 grams of flour, salt, soda and whisk at medium speed until smooth consistency.
  3. Gradually add 150 gr of flour and mix with a mixer.
  4. Mix the rest of the flour (200-300 gr) and knead the soft, but not sticky to the hands and well-rolled dough.
  5. divide the dough into 6 or 8 equal in size piece, each individually wrapped with food film and put into the refrigerator for an hour (can be overnight or several hours).
  6. By then, prepare the custard for Raffaello cake. About 2/3 of the milk is poured into a saucepan, add sugar and put on a fire. Stirring, bring the mixture to a boil. Eggs to drive into a separate bowl, add flour, the remaining milk and shake whisk until smooth. Quickly and intensely stirring eggs, pour into them boiling sweet milk. Pour the cream into a saucepan and put on fire. Stirring, bring to a boil again and boil on low heat until lightly thickened, constantly stirring with a whisk.
  7. Remove the cream from the plate, cover and leave to cool. Cut the butter into slices and leave for half an hour at room temperature to make it soft. After that, beat the melted mixer with a little flourish, add flavor according to the instructions on the package, pour in vanilla sugar and mix with a mixer. Gradually add a whole spoon of cooled chilled cream and whisk the mixer to homogeneity.
  8. Take one piece from the fridge, roll each to a minimum thickness (2-4 mm). Heat the oven to 200 ° C, pour the baking tray with flour.
  9. Transfer the rolled dough to the baking tray, pierce in several places with a fork and send it to a preheated oven. Bake for 4-5 minutes before rouge. During this time roll out the next piece of the dough.
  10. This way roll out, prick and cook until ready all the cakes. Still hot, you need to cut them in a round shape or a plate of a suitable diameter. The trimming can be grinded and used for decoration.
  11. Cover each cake with a thick layer of cream, sprinkle with coconut shavings. Fold the cakes with a pile and decorate the cake with the remaining cream, cover the sides. Sprinkle the entire surface and sides with coconut chips, and then put the dish in the refrigerator overnight for impregnation. Ready cake to decorate with almonds or ready-made sweets Raffaello. Cut the cake from curd cakes and coconut cream portionwise slices and serve to the table. Have a nice tea!
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