Looking for a cake that impresses without needing an oven? Vegan Raffaello is a treat that delights with its fluffiness and delicate sweetness. The combination of coconut milk and raspberry jam creates an irresistible balance. It's an ideal choice for those who appreciate simple but impressive solutions in plant-based cooking.
The Almond Heart of the Cake: Almond Crunchy
The secret to the deep flavor of this dessert is the addition of our Almond Crunchy cream from Good Noot. Unlike traditional Raffaello recipes, here the custard base is enriched with a cream of roasted almonds with crunchy nut pieces. It gives the cake nobility and makes each layer taste like a luxurious praline.
Recipe for Vegan Raffaello (28x35 cm Pan)
Base Ingredients:
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600 g vegan biscuits
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200 g plant-based butter (for the cream)
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150 g desiccated coconut
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250 g raspberry jam
Ingredients for Almond-Coconut Cream:
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800 ml coconut milk
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120 g sugar or erythritol
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200 g Almond Crunchy cream from Good Noot
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2 packages vanilla pudding mix
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1 tablespoon Amaretto liqueur (optional)
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1 teaspoon vanilla sugar
Method of preparation:
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Custard cream: In a large, heavy-bottomed pot, mix coconut milk, pudding mixes, sugar, and vanilla. Cook over medium heat, stirring constantly, until a thick pudding forms.
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Almond Crunchy addition: To the hot mixture, add the crunchy Almond Crunchy cream. Mix thoroughly until the mass is smooth and shiny. Set aside, covered, to cool, then chill in the refrigerator for at least 4–6 hours.
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Beating the cream: Beat the soft plant-based butter (at room temperature) until light and fluffy. Gradually add the chilled almond pudding, spoonful by spoonful, mixing on low speed until a fluffy cream is achieved.
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Assembling the cake: Line the pan with baking paper. Arrange the first layer of biscuits on the bottom, then spread a portion of the cream over them. Cover with another layer of biscuits, spread raspberry jam over it, sprinkle with desiccated coconut, and add another portion of cream. Repeat until all ingredients are used.
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Finishing: Generously sprinkle the top of the cake with desiccated coconut (you can toast it in a dry pan beforehand for a better aroma).
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Chilling: Place the cake in the refrigerator, preferably overnight. This will allow the biscuits to soften and the flavors to meld perfectly.
Before serving, you can decorate the top with fresh raspberries and mint leaves.
Prepare a festive dessert with Good Noot!
Don't compromise on taste. Choose Almond Crunchy cream to transform your homemade baked goods and give them a unique, crunchy texture.
