This Strawberry Raffaello Cake is a light yet indulgent dessert that perfectly captures the flavors of summer. With a soft sponge base, a luscious quark and mascarpone cream, fresh strawberries, and delicate Raffaello chocolates, every bite offers a balance of fruity freshness and creamy sweetness. The hint of coconut adds a unique tropical twist, making this cake ideal for celebrations, gatherings, or a refined treat with coffee.
Why You’ll Love This Recipe
This cake stands out for its airy texture and refreshing taste. It’s not overly heavy, making it perfect for warm days. Despite its elegant appearance, it’s surprisingly simple to prepare. The combination of strawberries and coconut creates a delightful flavor contrast that appeals to all ages. It’s also a great make-ahead dessert, saving you time when hosting guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 eggs (medium size)
100 g sugar
1 pinch of salt
100 g all-purpose flour
40 g cornstarch
1 teaspoon baking powder
300 g fresh strawberries
250 g quark (20% fat)
250 g mascarpone
1 tablespoon lemon juice
1 packet vanilla sugar
40 g sugar
100 ml heavy cream
2 packets cream stabilizer
150 g Raffaello chocolates
100 ml heavy cream (for decoration)
1 packet vanilla sugar (for decoration)
3 tablespoons shredded coconut
100 g strawberries (for decoration)
Directions
Preheat your oven to 180°C (350°F) and line the base of a 24 cm (9-inch) springform pan with parchment paper.
To prepare the sponge, beat the eggs with sugar and a pinch of salt for several minutes until pale and fluffy. In a separate bowl, mix the flour, cornstarch, and baking powder, then gently fold into the egg mixture. Pour the batter into the prepared pan and bake for 20–25 minutes. Let it cool completely.
Wash, hull, and dice the strawberries. For the cream, mix quark, mascarpone, lemon juice, vanilla sugar, and sugar until smooth.
Whip the heavy cream with the stabilizer until stiff, then carefully fold it into the cream mixture. Roughly chop the Raffaello chocolates and fold them in as well.
Slice the cooled sponge horizontally into two layers. Place the bottom layer on a serving plate and secure a cake ring around it. Spread half of the cream evenly over the base, then distribute the diced strawberries on top. Add the remaining cream and smooth it out. Place the second sponge layer on top and gently press down.
Refrigerate the cake for at least 3–4 hours, preferably overnight, to set.
For decoration, whip the remaining cream with vanilla sugar and spread or pipe it over the cake. Garnish with fresh strawberries and shredded coconut.
Servings and timing
This cake makes about 10–12 servings.
Preparation time: 30 minutes
Baking time: 20–25 minutes
Chilling time: at least 3–4 hours
Variations
You can substitute strawberries with raspberries or blueberries for a different flavor profile. For a stronger coconut taste, add a splash of coconut milk to the cream. If you prefer a sweeter dessert, mix in some melted white chocolate. A chocolate sponge base can also be used for a richer twist.
Storage/Reheating
Store the cake in the refrigerator for up to 2–3 days in an airtight container to keep it fresh. Freezing is possible, but the texture of the cream may slightly change after thawing. This cake is best enjoyed cold, so reheating is not necessary.
FAQs
Can I make this cake in advance?
Yes, making it a day ahead actually improves the texture and flavor.
Can I use frozen strawberries?
Yes, but thaw and drain them well before using.
What can I use instead of quark?
You can substitute it with cream cheese, though the taste will be slightly richer.
Is this cake very sweet?
No, it has a balanced sweetness thanks to the fresh fruit.
What size pan should I use?
A 24 cm (9-inch) springform pan works best.
Can I reduce the sugar?
Yes, you can slightly adjust the sugar to your preference.
How do I keep the sponge from collapsing?
Whisk the eggs thoroughly and fold the dry ingredients gently.
Can I skip the Raffaello chocolates?
Yes, but they add a distinctive coconut flavor to the cake.
How long should the cake chill?
At least 3–4 hours, but overnight is ideal.
How do I get a smooth finish?
Use a spatula or palette knife to evenly spread the cream.
Conclusion
This Strawberry Raffaello Cake is a delightful combination of creamy, fruity, and lightly tropical flavors. It’s an elegant yet easy-to-make dessert that’s perfect for any occasion. Once you try it, it’s sure to become a favorite recipe you’ll return to again and again.
A light and creamy strawberry Raffaello cake with fluffy sponge, mascarpone-quark cream, fresh strawberries, and a delicate coconut flavor—perfect for summer desserts.
Ingredients
For the sponge:
4 eggs
100 g sugar
Pinch of salt
100 g all-purpose flour
40 g cornstarch
1 teaspoon baking powder
For the filling:
300 g fresh strawberries
250 g quark
250 g mascarpone
1 tablespoon lemon juice
1 packet vanilla sugar
40 g sugar
100 ml heavy cream
2 packets cream stabilizer
150 g Raffaello chocolates
For decoration:
100 ml heavy cream
1 packet vanilla sugar
3 tablespoons shredded coconut
100 g strawberries
Instructions
Preheat oven to 180°C (350°F) and line a 24 cm springform pan.
Whip eggs, sugar, and salt until pale and fluffy.
Mix flour, cornstarch, and baking powder, then gently fold into egg mixture.
Pour batter into pan and bake for 20–25 minutes. Cool completely.
Wash and dice strawberries.
Mix quark, mascarpone, lemon juice, vanilla sugar, and sugar until smooth.
Whip cream with stabilizer and fold into mixture.
Chop Raffaello chocolates and fold into cream.
Slice sponge into two layers.
Spread half the cream on bottom layer, add strawberries, then remaining cream.
Place second sponge layer on top and press gently.
