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Strawberry Raffaello Cake

Saftiger Biskuit mit cremiger Quark-Mascarpone-Füllung, fruchtigen Erdbeeren und einer zarten Kokosnote durch Raffaellos – ein sommerlicher Traum und perfekter Kuchen für jeden Kaffeeklatsch.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 4 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: German
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Für den Biskuit
  • 4 units eggs
  • 150 g sugar
  • 1 pinch salt
  • 120 g flour
  • 40 g cornstarch
  • 1 tsp baking powder
Für die Füllung
  • 250 g fresh strawberries washed, hulled, diced
  • 250 g quark creamy
  • 250 g mascarpone creamy
  • 1 tbsp lemon juice for freshness
  • 1 packet vanilla sugar
  • 50 g sugar for filling
  • 200 ml heavy cream
  • 1 packet whipping cream stabilizer (Sahnesteif) for perfect consistency
  • 100 g Raffaello candies most chopped, some reserved for decoration
Für die Dekoration
  • 150 ml whipped cream for decorating
  • 1 packet vanilla sugar for decorating whipped cream
  • 30 g desiccated coconut for sprinkling
  • 150 g fresh strawberries sliced for decoration

Equipment

  • Springform Pan (18 cm)
  • Mixing Bowl
  • Hand mixer or Stand mixer
  • Spatula
  • Sieve
  • Cooling Rack
  • Knife
  • Tortenring (Cake ring)

Method
 

  1. Step 1: Preheat the oven to 175°C top/bottom heat or 155°C fan. Line an 18 cm springform pan with baking paper.
  2. Step 2: Beat eggs with sugar and a pinch of salt for about 10 minutes until thick and creamy. Sift flour, cornstarch, and baking powder and gently fold into the egg mixture in two portions to keep the batter airy. Pour batter into the pan and bake for about 25 minutes. Perform the toothpick test before removing from oven.
  3. Step 3: Remove the cake from the pan and invert onto a cooling rack to cool evenly with a smooth surface.
  4. Step 4: Prepare the filling: wash, hull, and dice the strawberries. Mix quark, mascarpone, lemon juice, vanilla sugar, and sugar until creamy. Whip the cream with stabilizer until stiff and fold gently into the quark mixture. Chop most of the Raffaello candies and fold them together with the strawberries into the cream. Reserve some Raffaellos for decoration.
  5. Step 5: Slice the biscuit horizontally into three even layers. Place the first layer upside down on a cake plate and secure with a cake ring. Spread half of the cream on top. Add the second layer and spread the remaining cream. Top with the third layer upside down. Chill the cake in the fridge for at least 4 hours, preferably overnight.
  6. Step 6: Whip the cream with vanilla sugar until stiff for decoration. Carefully remove the cake ring and spread the whipped cream evenly over the cake. Sprinkle desiccated coconut on top. Slice remaining strawberries thinly and press them onto the edge of the cake in the cream so that the coconut partially covers them. Decorate with whole Raffaellos and halved strawberries for a stunning finish.

Notes

Quark can be substituted with Greek yogurt for a lighter version. For extra coconut crunch, add toasted coconut flakes to the cream. Alternatively, try chopped almonds or white chocolate as toppings. If strawberry season is over, raspberries or mixed berries work wonderfully as well. Store any leftovers in the refrigerator for up to 3 days, best eaten within 2 days to avoid watery cream.