Raffaello Cake Roll (Almond Coconut Cake)
User Reviews
4.8
828 reviews
Excellent
Raffaello Cake Roll (Almond Coconut Cake)
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This Raffaello cake roll is made with moist sponge cake that is bursting at the seams with almond-flavored coconut cream. A Ferrero Raffaello fanatic's dream!
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Ingredients
- 6 eggs
- 1 cup sugar
- 1 cup flour
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 16 oz cream cheese room temperature
- 1 tsp almond extract
- 1 cup heavy whipping cream very cold
- 1/2 cup roasted almond pieces
- 1/2 cup coconut flakes
- 1/2 cup wafer pieces
- Ferrero Raffaello candies optional for decoration
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Instructions
- Preheat oven to 350°F. Using a stand or hand mixer, beat the eggs with 1 cup of sugar on low speed, and then increase speed to medium-high and beat until the mixture triples in volume, about 10 minutes.
- Using a spatula, fold the flour into the egg mixture in thirds. Be extra careful not to over mix the dough.
- Spread the dough onto a baking sheet (10" X 15" is the perfect side) lined with parchment paper. Bake for 12 minutes.
- Remove the cake from the oven and place a kitchen towel over it. Flip the baking sheet over and carefully roll the cake into a spiral starting with the shorter side. Let the roll cool at room temperature. Remove towel and parchment paper.
- Gather your ingredients for the cake cream.
- With a stand mixer or hand mixer, whisk the butter with 1 cup of sugar until it's completely smooth. Add the almond extract and beat to combine.
- Next, add in the cream cheese, continuing to whisk the mixture until it's perfectly creamy. In a separate dish, whip the heavy whipping cream until it forms stiff peaks.
- Little by little, add the whipped cream to the butter and cream cheese mixture.
- Spread the cream on the inside of the sponge cake. Next, sprinkle on the almonds, half of the coconut flakes, and the wafer pieces.
- Roll up the cake as tightly as you can without breaking it. Frost it with the remainder of the cream. Sprinkle the rest of the coconut flakes on top of the roll and decorate the top with Ferrero Raffaello candies as you wish.
- Keep the cake refrigerated until you're ready to serve it. Slice and enjoy!
Notes
- Notes:
- This recipe doesn’t need baking soda or baking powder for the sponge layers. The leavening agent is the air that is beat into the batter, thus it's vital to make sure you beat the egg & sugar mixture long enough- about 10 minutes.
Nutrition Information
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Calories
608kcal
(30%)
Carbohydrates
49g
(16%)
Protein
9g
(18%)
Fat
43g
(66%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
183mg
(61%)
Sodium
184mg
(8%)
Potassium
185mg
(5%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
1391IU
(28%)
Vitamin C
1mg
(1%)
Calcium
88mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 43g | 66% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 183mg | 61% |
| Sodium | 184mg | 8% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 1391IU | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
828 reviews
Excellent
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