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Raffaello Cake with White Cocolate and Advocaat Liqueur

Granny's Boozy Raffaello Cake

My Granny’s delectable Boozy Raffaello Cake with a decadent Coconut, White Chocolate and Advocaat Liqueur Filling! An easy-to-make, showstopping cake for Christmas Season! Today I share her secret recipe with you! 

Course cake, Dessert
Cuisine German
Keyword best Raffaello cake recipe, Raffaello Cake, white chocolate coconut cake
Prep Time 45 minutes
Cook Time 45 minutes
Resting time 6 hours 40 minutes
Total Time 1 hour 30 minutes
Servings 12 people
Calories 300 kcal
Author Kiki Johnson

Ingredients

For the sponge

  • 6 eggs
  • 1 pinch of salt
  • 3 tbsp sugar
  • 4 tbsp flour
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp baking powder

For the filling

  • 600 ml whipping cream at room temperature
  • 2 packs cream stabilizer /whip it
  • 250 g chopped white chocolate
  • 180 ml advocaat
  • 50 g fresh cake crumbs from the sponge
  • 140 g unsweetened grated coconut

For the soaking liquid

  • 50 ml orange juice
  • 5 tbsp Amaretto or rum

decoration

  • 100 ml whipping cream
  • 100 g grated sweetened coconut alternative: unsweetened

Instructions

  1. Preheat the oven to 180 Celsius or 350 F and prepare a 9-inch springform pan.

  2. Separate eggs and whisk whites with salt and sugar until stiff. Stir in vanilla and egg yolks. Mix flour. cornstarch and baking powder in a bowl and sift on the egg mixture. With a rubber spatula, carefully fold dry into wet ingredients without deflating the dough. Pour into the springform pan and bake for about 45 minutes. Take sponge out of the mold and let cool on a cooling rack. Cut in 3 equal layers and crumble one layer up into fine crumbs. You should have about 50 g of cake crumbs.
  3. Heat the cream until hot but not boiling and pour over the chopped chocolate. Stir to dissolve chocolate and let cool. Whip leftover cream with stabilizer. When cream starts to form peaks add the chocolate cream bit by bit and whip until stiff. Fold in cake crumbs, coconut and advocaat.
  4. Mix all the ingredients for the soaking liquid. Take your bottom layer and put a metal cake ring around it. Brush with 1/2 of the soaking liquid using a silicon brush and spread 1/2 of the cake filling on top. Put the second sponge onto filling and soak again. Spread leftover cream on top of the second layer and put the cake in the fridge over night or for 4 to 6 hours.
  5. Before you serve it, toast the 100 g of sweetened coconut and let cool. Remove metal cake ring from the cake. Whip 100 g of whipping cream and decorate the outside of the cake using a piping bag with the big hole-tip.
  6. Sprinkle toasted coconut on top of the cake and serve or cool until serving.

Recipe Notes

The cake gets better with time! Prepare it a day in advance to make it extra delicious!

For best results, use my recipe for Advocaat Liqueur for the filling.