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Raffaello coconut and walnut layer cake bars
Coconut and cocoa-walnut egg-white cake layers filled with vanilla pudding, butter, and mascarpone cream, topped with chocolate. Makes 20.
Save on PinterestRecipe at a glance
- Prep time
- 45 min
- Cook time
- 30 min
- Temperature
- 180 °C (350 °F)
- Servings
- 20 servings
- Difficulty
- Medium
- Cuisine
- Slovak
Raffaello bars feature two egg-white cake layers, one coconut and one cocoa-walnut, filled with a cream made from vanilla pudding, egg yolks, butter, and mascarpone. Chocolate shavings are sprinkled on top.
The cake layers use 10 egg whites, and all the yolks go into the cream, so no part of the eggs is left over. Each layer is baked in a 36 × 26 cm pan for about 15 minutes.
Ingredients
Coconut layer
Walnut layer
Cream filling
Decoration
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Instructions
Tip: tap a step to mark it as done.
Bake the coconut layer
Mix the shredded coconut with the flour and baking powder. Beat the egg whites with the sugar until thick and fluffy, then gently fold in the coconut mixture. Line a 36 × 26 cm baking pan with parchment paper, spread the batter in the pan, and bake in an oven preheated to 180 °C (350 °F) for about 15 minutes.
Bake the walnut layer
While the coconut layer bakes, mix the ground walnuts with the flour, baking powder, and cocoa powder. Beat the egg whites with the sugar until stiff peaks form, then gently fold in the walnut mixture. Spread the batter in a parchment-lined baking pan and bake for about 15 minutes at 180 °C (350 °F) as well.
Cook the pudding
Bring the milk, sugar, and vanilla sugar to a boil. Stir the pudding mixes into a little milk, then pour into the boiling milk. Slowly add the egg yolks, stirring constantly. Once the mixture begins to thicken, remove from the heat and let cool.
Beat the cream filling
Beat the softened butter until fluffy, add the mascarpone and cooled pudding, and beat with a mixer until smooth and creamy.
Assemble the bars
Spread some of the cream over the coconut layer, cover with the walnut layer, and spread the remaining cream on top. Sprinkle with chocolate shavings, refrigerate until set, and cut into neat bars.
Source: nosalty.hu, recipe by Alena Mala
Tip: First whisk the egg yolks with a few tablespoons of hot milk, then pour them into the pudding to prevent curdling. Beat the mascarpone with the butter only until combined; beating too long will make the cream grainy.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 431 kcal
- Protein
- 6.6 g
- Carbohydrates
- 37 g
- of which sugars
- 29 g
- Fat
- 30 g
- of which saturates
- 18 g
- Fiber
- 1.9 g
- Salt
- 0.4 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Raffaello rezy s kokosovým a orechovým plátom
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