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Name: Ice Rafaello cake
Total time: 1 h
Ingredients: 3 eggs - separated into egg yolks and whites; 50g sugar; 125g white flour type 500; half a packet of baking powder; 1 pump BAM vanilla paste; 50ml water or milk; 50ml oil; 125g melted BAM white chocolate; 20g instant gelatine powder; 375g whipping cream (very chilled, refrigerate for at least 10 hours before using); 135g BAM white coconut spread; 20g coarsely ground coconut flour; 230g BAM white chocolate; 135 -150g whipping cream or heavy cream; 80g BAM white coconut spread

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Our team could be described as a small but dynamic group, glowing with youthful energy and a positive attitude. Although we started as a small company, we have grown and evolved every year, as has our business and team, working as one. Our work fills us with excitement as we deal with high quality products in an industry that attracts many looks.

We firmly believe that working with chocolate is the sweetest job in the world, and we are passing this passion on as we want everyone to share in this sweet experience!

We are convinced that our BAM products occupy a special place in the kitchen of every baking enthusiast. Our aim is to offer home and professional bakers selected, top quality bakery products that will inspire their creative powers and raise the quality of their confectionery.

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We aim to set a new standard in private-label production, driven by innovation, quality and trusted partnerships. Our focus is simple: build exceptional products quickly, empower brands to scale confidently and continually raise expectations across our industry.

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Andraž Gavez

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+386 40 317 191

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Ice Rafaello cake

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Home /
Recipe /
Cake /
Ice Rafaello cake

Ice Rafaello cake

(1)

Preparation time: 1 h
Difficulty:
Number of ingredients: 15

Ice Coconut Raffaelo Cake is easy, quick and made with just a few basic ingredients. The ultimate taste of the cake is achieved by our BAM white coconut spread, which transforms an average dessert into a divine one.

CHOCO-recipe: make delicious Raffaello balls yourself!

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

ingredients for the sponge cake:

3 eggs - separated into egg yolks and whites
50g sugar
125g white flour type 500
half a packet of baking powder
1 pump BAM vanilla paste
50ml water or milk
50ml oil

ingredients for the coconut cream:

125g melted BAM white chocolate
20g instant gelatine powder
375g whipping cream (very chilled, refrigerate for at least 10 hours before using)
135g BAM white coconut spread
20g coarsely ground coconut flour

ingredients for the glaze:

230g BAM white chocolate
135 -150g whipping cream or heavy cream
80g BAM white coconut spread

Instructions:

preparation of the sponge cake:

Preheat the oven to 180 °C.

Sift the flour and baking powder into a bowl.

In a separate bowl, beat the egg whites until stiff and creamy.

In a separate bowl, whisk the egg yolks, sugar and vanilla paste. Using a hand mixer on high speed, mix until the mixture is smooth, fluffy and light (about 4 minutes).

Add the oil and milk/water and mix.

Gradually add the flour mixture, stirring constantly. Keep stirring until a smooth mixture without lumps is achieved.

Then, using a silicone spatula, slowly fold in the egg whites, mixing gently without letting all the air out. Continue to do this until the mixture is smooth.

Pour the sponge batter into a baking tray (18cm diameter) lined with baking paper and bake for 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool completely, then cut off the top of the sponge to make a flat surface. Place back in the baking tray.

preparation of coconut cream:

Whisk the cream and gelatine in a large bowl until stiff whipped cream forms. Add the melted, slightly cooled white chocolate, coconut flour and coconut spread and stir until everything is combined into a smooth, lump-free mixture.

Spread the cream over the cooled sponge cake and refrigerate for at least 5 hours or overnight. Once chilled, make the chocolate glaze.

preparation of the glaze:

Melt the white chocolate over a water bath or in the microwave. Allow to cool slightly. Meanwhile, heat the cream over a medium heat and remove before it boils. Then gradually add it to the melted chocolate, stirring constantly in between. Add the coconut spread and stir well. The mixture may thicken at first, but it will come together into a smooth mixture. If necessary, add a little more cream until you have a smooth, thick glaze.

Carefully remove the cooled cake from the baking tray and place on a cooling rack. Pour the prepared glaze over the cake and sprinkle with almonds and coarse coconut flour.

The cake is best when served cold, i.e. straight from the fridge!

Premium BAM baking products.

Order ingredients with a 10% discount:

White chocolate, 500 g

11,90 €

White coconut spread, 200 g

7,90 €

Vanilla paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-2,97 €

Total:

29,70 €26,73 €

-10%

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Quick desserts

Preparation time: 45 min

Ice Rafaello cake

Preparation time: 1 h

Difficulty: 3

Number of ingredients: 15

Ingredients:

ingredients for the sponge cake

3 eggs - separated into egg yolks and whites
50g sugar
125g white flour type 500
half a packet of baking powder
1 pump BAM vanilla paste
50ml water or milk
50ml oil

ingredients for the coconut cream

125g melted BAM white chocolate
20g instant gelatine powder
375g whipping cream (very chilled, refrigerate for at least 10 hours before using)
135g BAM white coconut spread
20g coarsely ground coconut flour

ingredients for the glaze

230g BAM white chocolate
135 -150g whipping cream or heavy cream
80g BAM white coconut spread

Instructions:

preparation of the sponge cake

	Preheat the oven to 180 °C.
	Sift the flour and baking powder into a bowl.
	In a separate bowl, beat the egg whites until stiff and creamy.
	In a separate bowl, whisk the egg yolks, sugar and vanilla paste. Using a hand mixer on high speed, mix until the mixture is smooth, fluffy and light (about 4 minutes).
	Add the oil and milk/water and mix.
	Gradually add the flour mixture, stirring constantly. Keep stirring until a smooth mixture without lumps is achieved.
	Then, using a silicone spatula, slowly fold in the egg whites, mixing gently without letting all the air out. Continue to do this until the mixture is smooth.
	Pour the sponge batter into a baking tray (18cm diameter) lined with baking paper and bake for 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool completely, then cut off the top of the sponge to make a flat surface. Place back in the baking tray.

preparation of coconut cream

	Whisk the cream and gelatine in a large bowl until stiff whipped cream forms. Add the melted, slightly cooled white chocolate, coconut flour and coconut spread and stir until everything is combined into a smooth, lump-free mixture.
	Spread the cream over the cooled sponge cake and refrigerate for at least 5 hours or overnight. Once chilled, make the chocolate glaze.

preparation of the glaze

	Melt the white chocolate over a water bath or in the microwave. Allow to cool slightly. Meanwhile, heat the cream over a medium heat and remove before it boils. Then gradually add it to the melted chocolate, stirring constantly in between. Add the coconut spread and stir well. The mixture may thicken at first, but it will come together into a smooth mixture. If necessary, add a little more cream until you have a smooth, thick glaze.
	Carefully remove the cooled cake from the baking tray and place on a cooling rack. Pour the prepared glaze over the cake and sprinkle with almonds and coarse coconut flour.
	The cake is best when served cold, i.e. straight from the fridge!

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Ice Rafaello cake

Ingredients:

ingredients for the sponge cake:

ingredients for the coconut cream:

ingredients for the glaze:

Instructions:

preparation of the sponge cake:

preparation of coconut cream:

preparation of the glaze:

Premium BAM baking products.

Order ingredients with a 10% discount:

White chocolate, 500 g

White coconut spread, 200 g

Vanilla paste, 70 g

Related products

Strawberry dressing, 200 g

FIT Breakfast, Chocolate and banana, 20 pcs

Vanilla paste, 250 g

Paradise toppings

Become a master pâtissier

Your guide to the perfect chocolate experience.

Latest news and recipes

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Ice Rafaello cake

Ingredients:

ingredients for the sponge cake

ingredients for the coconut cream

ingredients for the glaze

Instructions:

preparation of the sponge cake

preparation of coconut cream

preparation of the glaze

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