Description
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.
- Chill for at least 3–4 hours or overnight.
- Whip cream with vanilla sugar and decorate cake.
- Garnish with strawberries and shredded coconut.
Notes
- Chill overnight for best texture and flavor.
- Use fresh strawberries for optimal taste.
- Fold cream gently to keep it airy.
- Mascarpone can be replaced with cream cheese.
- Keep refrigerated until serving.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking/Chilling
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
