Rafaelo Recipes

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RAFFAELLO CAKE



Raffaello Cake image

One of my favorite cakes ever!

Provided by Jess2311

Categories     Desserts     Cakes

Time 1h25m

Yield 10

Number Of Ingredients 11

⅔ cup sweetened flaked coconut
½ cup butter, softened
½ cup white sugar
4 eggs, separated
5 drops vanilla extract
1 cup all-purpose flour
1 tablespoon baking powder
¼ cup apricot jam, or as desired
1 (16 ounce) can apricot halves, drained
2 cups heavy whipping cream, or more to taste
20 almond coconut candies (such as Raffaello)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
  • Cook and stir flaked coconut in a skillet over medium-low heat until golden and toasted, about 5 minutes. Remove from heat and cool.
  • Mix butter, sugar, egg yolks, and vanilla extract together in a bowl until smooth; add flour, baking powder, and toasted coconut and mix well.
  • Beat egg whites in a separate bowl until foamy; continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully mix egg whites into flour mixture; pour into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake is clean, about 30 minutes. Remove cake from pan and completely on a wire rack.
  • Place apricot jam in a small microwave-safe bowl and heat until easily spreadable, 15 to 20 seconds. Spread jam onto the cooled cake and top with apricot halves.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
  • Crush 15 almond coconut candies in a bowl using a fork; fold into the whipped cream. Spread whipped cream mixture onto cake. Cut remaining 5 candies in half and arrange on the cake.

Nutrition Facts : Calories 550.7 calories, Carbohydrate 42.8 g, Cholesterol 167.3 mg, Fat 39.7 g, Fiber 2.2 g, Protein 7.4 g, SaturatedFat 24.7 g, Sodium 293.8 mg, Sugar 20.4 g

RAFAELO



Rafaelo image

Make and share this Rafaelo recipe from Food.com.

Provided by Marija P

Categories     Dessert

Time 1h

Yield 50-70 serving(s)

Number Of Ingredients 5

400 g powdered milk
400 g powdered sugar
250 g margarine
100 ml milk
250 g coconut, shredded

Steps:

  • Blend with mixer margarine, milk and sugar.
  • Stir in coconut by hands but leave about 50 grams for decorating.
  • Refrigerate for 20 minutes.
  • Make balls of dough and roll them over left coconut.
  • If you like, you can place pealed hazelnut in center of each ball.

HAZELNUT COCONUT BALLS (SERBIAN RAFAELO KUGLICE)



Hazelnut Coconut Balls (Serbian Rafaelo Kuglice) image

I almost hesitated putting "coconut" in the title, because I do not like coconut myself. In fact, no one in my family does. But these cookies are quite a treat. So easy to make, and each one has a toasted hazelnut in the center of the coconut ball. What a great, tasty combination! Try them. You won't be disappointed.

Provided by Srb719

Categories     Dessert

Time 2h45m

Yield 80 serving(s)

Number Of Ingredients 7

1 cup butter
1 1/2 cups sugar
2 cups powdered milk
2 1/2 cups unsweetened coconut
1 cup unsweetened coconut (for rolling the balls into)
60 -100 hazelnuts (toasted and peeled) or 60 -100 filberts (toasted and peeled)
2 tablespoons water

Steps:

  • If you haven't purchased toasted, peeled hazelnuts, bake in 300 degree oven until the skin (peel) starts to fall off. If all of the peels do not come off entirely, that is OK.
  • Make a thick syrup by cooking the water, butter, unsweetened coconut (2 1/2 cups) and sugar.
  • Add the powdered milk to this mixture. Mix well, so that there are no lumps.
  • Allow two hours to cool. (To speed up this process, I pop this in the refrigerator).
  • Around each toasted hazelnut, put a little of the cooled mixture, forming them into balls, so that the hazelnut is in the center.
  • Roll each ball in the remaining coconut.
  • Recipe makes 60 - 100 balls, depending on the size.

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