Raffaello Cake

Ingredients

• 2 cups flour
• 1 cup milk
• 1 cup sugar
• 1 cup shredded coconut
• 1/2 cup butter at room temperature
• 4 eggs
• 1 teaspoon vanilla
• 1 tablespoon baking powder
• Filling:
• 1/2 block soft butter at room temperature
• 4 cheese spread triangles or 200 g Philadelphia cream cheese
• 1/2 cup cream
• Final cake layer:
• 1 cup whipping cream
• 1/2 cup shredded coconut
• This special Raffaello cake recipe is from a friend of Sho Tabkheen Today:
• Nida Hadraj
• To follow all of Nida’s recipes, click her name to visit her page on our site

Method

1. Sift the flour and add the coconut, vanilla, and baking powder; mix well until fully combined...
2. In another bowl, place the eggs and sugar and beat with an electric mixer until the sugar dissolves
3. Add the butter to the egg and sugar mixture and continue beating, then add the milk and mix until well incorporated
4. Add the dry ingredients in stages until a semi-liquid batter forms
5. Grease two baking pans with vegetable oil or butter, dust lightly with flour, and divide the batter into two
6. Place the pans in a preheated oven at 180°C for 30 minutes, until the cakes are cooked and golden
7. Remove the cakes from the oven and let them cool completely; meanwhile prepare the filling
8. In a bowl, put the butter and sugar and beat well until the butter changes color, then add the cheese and mix thoroughly, add half a cup of cream and continue beating
9. Place it in the refrigerator (not the freezer) for one hour
10. Place the first cake on a plate, spread the filling on it, place the second cake on top, and press down to level
11. Frost the cake with the cream, then cover it with coconut and refrigerate for two hours before serving