Best Raffaello no bake cake recipe is inspired by Raffaello from Ferrero Rocher.
This is my interpretation of Raffaello cake. As a result I made this cake with biscuits, Dr. Oetker vanilla pudding; caramel topped with whipped cream and shredded coconut.
If you are coconut fan or Raffaello chocolate fan this recipe is for you. It is so delicious, you should try it.
When assembling the cake I used home made caramel rather a store bought one.
The secret ingredient is one of my childhood favorite I brought from Europe to Canada and it is the Original Vanilla Pudding from Dr.Oetker.
This elegant and delicate cake has a caramel, vanilla and coconut flavor and a great texture.
In addition you can get the best flavour from this cake and is best if served next day after it was kept in the fridge.
Therefore this cake is perfect for any party or Holiday season.
Looking for more delicious sweet inspiration? Check out:
No bake White Chocolate Snowflakes Cookies
Chocolate Crinkle Cookies Recipe
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Healthy stovetop granola, vegan and gluten free
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Alexa
Recipe
Raffaello no bake cake inspired by Raffaello from Ferrero Rocher
- Total Time: 39 minute
- Yield: 12 people 1x
Description
This recipe for no bake cake is inspired by Raffaello from Ferrero Rocher.
Elegant cake is made with biscuits, vanilla cream; caramel topped with whipped cream and shredded coconut. The cake has a caramel, vanilla and coconut flavor and a great texture.
It is best if served next day after it was kept in the fridge.
Ingredients
Vanilla Cream
- 1 l whole milk
- 2 Dr. Oetker vanilla pudding
- ¼ cup sugar
- 135 gr unsalted butter softened
Caramel
- 1 can condensed milk (345 gr)
Wiped cream
- 500 ml cream
- ¼ cup powder sugar
- 2 pk biscuits
- 100 gr coconut flakes
- 30 ea hazelnuts (for decor)
- ¼ cup powder sugar
- hazelnuts for décor
Instructions
Cream
- Combine milk with 2 packs of Dr.Oetker vanilla pudding mix. Add sugar and bring to a boil. Cook at medium heat as per package instructions, stirring constantly. Set aside and cool.
- Add soften butter to the cooled pudding and stir until combined completely and fluffy.
Caramel
- Place one unopened can of condensed milk in a saucepan. Cover with hot water and bring it to a boil.
- Boil uncovered for 3 hours at low temperature.
- Ensure the can is completely covered with water during cooking.
- After 3 hours carefully remove the can and cool completely at room temperature.
- Open the can and remove caramel.
Wiped cream
- Pour the cold cream into a bowl. Beat the cream to soft pick consistency.
- Add powder sugar and beat until hard pick is formed.
Assemble the cake
- Add on layer of biscuits to a 10 by 14 inch tray. Cover with caramel.
- Add second layer of biscuits and cover with vanilla cream.
- Add third layer of biscuits and cover with whipped cream.
- Sprinkle with shredded coconut.
- Place roasted hazelnut on top for décor.
- Place the tray in the fridge.
- It is best if served next day.
- Prep Time: 30-40 minutes
- Cook Time: 5 minutes
- Category: Dessert
Bavneet
this no bake cake looks great. Thanks for sharing the recipe. I will try this cake on this coming occasion of mother's day.
Alexa's Cuisine
Thank you Bavneet. It is so easy to make, not very sweet and soooo tasty that I am thinking of it until is done.
Chef IBPA
Simple and i like the choice of your ingredients.