Raffaello Fruit Fantasy Cake by @helena_pudic

40 min

12 servings

🍪

200 g

Ground biscuits

🧈

100 g

Butter

🥛

70 ml

Milk

🧀

250 g

Mascarpone

🥛

180 ml

Whipping cream

🥥

400 g

Coconut cream

🍎

200 g

Frozen fruit

🍬

28 g

Sugar

🌽

16 g

Cornstarch

💧

15 ml

Water

  1. Melt
    • butter
    • ground biscuit cookies
    • milk

    Melt the butter and combine it with the ground biscuit cookies and 70 ml milk until evenly moistened.

  2. Press
    • ground biscuit cookies

    Press the biscuit mixture firmly into the base of the 20 cm springform pan.

  3. Cook
    • frozen mixed berries
    • granulated sugar
    • Frozen fruit

    Cook the frozen mixed berries with the granulated sugar over medium heat until the fruit breaks down and releases its juices.

  4. Whisk
    • cornstarch
    • water
    • frozen mixed berries

    Whisk the cornstarch with 15 ml water, then stir it into the hot berry mixture.

  5. Cook
    • frozen mixed berries
    • cornstarch
    • Ground biscuits

    Cook the berry filling briefly until thickened, then spread it immediately over the biscuit base.

  6. Refrigerate
    • frozen mixed berries

    Refrigerate the pan until the berry layer is cool and set.

  7. Whip
    • heavy whipping cream
    • mascarpone

    Whip the heavy whipping cream to firm peaks, then beat in the mascarpone until smooth.

  8. Beat
    • coconut cream spread
    • mascarpone

    Beat 200 g coconut cream spread into the mascarpone mixture until fully combined.

  9. Spread
    • coconut cream spread
    • frozen mixed berries

    Spread the coconut cream evenly over the chilled berry layer, pressing it gently to eliminate air pockets.

  10. Warm
    • coconut cream spread

    Warm the remaining 200 g coconut cream spread just until pourable, then pour it over the cake as a glaze.

  11. Refrigerate
    • coconut cream spread

    Refrigerate the cake until the glaze is set before slicing and serving.

Raffaello Fruit Fantasy Cake by @helena_pudic

40 min

12 servings

🍪

200 g

Ground biscuits

🧈

100 g

Butter

🥛

70 ml

Milk

🧀

250 g

Mascarpone

🥛

180 ml

Whipping cream

🥥

400 g

Coconut cream

🍎

200 g

Frozen fruit

🍬

28 g

Sugar

🌽

16 g

Cornstarch

💧

15 ml

Water

Preparation Steps

  1. Step 1/11

    Melt the butter and combine it with the ground biscuit cookies and 70 ml milk until evenly moistened.

    🧈butter
    🍪ground biscuit cookies
    🥛milk
    🥣mixing bowl
    🥄spatula

  2. Step 2/11

    Press the biscuit mixture firmly into the base of the 20 cm springform pan.

    🍪ground biscuit cookies
    🍳20 cm springform pan
    🥄spatula

  3. Step 3/11

    Cook the frozen mixed berries with the granulated sugar over medium heat until the fruit breaks down and releases its juices.

    🫐frozen mixed berries
    🍬granulated sugar
    🍲saucepan
    🥄spatula

  4. Step 4/11

    Whisk the cornstarch with 15 ml water, then stir it into the hot berry mixture.

    🌽cornstarch
    💧water
    🫐frozen mixed berries
    🥣mixing bowl
    🥄whisk
    🍲saucepan

  5. Step 5/11

    Cook the berry filling briefly until thickened, then spread it immediately over the biscuit base.

    🫐frozen mixed berries
    🌽cornstarch
    🍲saucepan
    🍳20 cm springform pan
    🥄spatula

  6. Step 6/11

    Refrigerate the pan until the berry layer is cool and set.

    🫐frozen mixed berries
    🍳20 cm springform pan

  7. Step 7/11

    Whip the heavy whipping cream to firm peaks, then beat in the mascarpone until smooth.

    🥛heavy whipping cream
    🧀mascarpone
    🥣mixing bowl

  8. Step 8/11

    Beat 200 g coconut cream spread into the mascarpone mixture until fully combined.

    🥥coconut cream spread
    🧀mascarpone
    🥣mixing bowl

  9. Step 9/11

    Spread the coconut cream evenly over the chilled berry layer, pressing it gently to eliminate air pockets.

    🥥coconut cream spread
    🫐frozen mixed berries
    🍳20 cm springform pan
    🥄spatula

  10. Step 10/11

    Warm the remaining 200 g coconut cream spread just until pourable, then pour it over the cake as a glaze.

    🥥coconut cream spread
    🍲saucepan
    🥄spatula
    🍳20 cm springform pan

  11. Step 11/11

    Refrigerate the cake until the glaze is set before slicing and serving.

    🥥coconut cream spread
    🍳20 cm springform pan

Composition

Ingredients

Types

Dairy, Starches, Water

Ingredients

Ground biscuits, Butter, Milk, Mascarpone, Whipping cream, Coconut cream, Frozen fruit, Sugar, Cornstarch, Water

Notes

Ground biscuits (for the base), Butter (for the base, melted), Milk (for the base), Mascarpone (for the cream), Whipping cream (for the cream), Coconut cream (for the cream, Lidl or Lino Lada coconut), Frozen fruit (forest fruit, raspberries or blueberries), Sugar (for the fruit filling), Cornstarch (level tablespoons, mixed with a little water to dissolve), Water (a little, to dissolve the cornstarch)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

383 kcal

Macro nutrients

Protein: 4g, Fat: 27g, Carbohydrates: 32g, Fiber: 1g, Sugar: 20g

Nutritional Information

Minerals

Calcium: 83mg, Potassium: 105mg, Iron: 0.8mg

Vitamins

Vitamin A: 190µg, Vitamin C: 3mg

Preparation

Time Information

Preparation

30 minutes

Cooking

10 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

20 cm springform pan, mixing bowl, spatula, saucepan, whisk, measuring spoons

Appliances

Mixer, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Birthday, Afternoon tea, Holiday

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, European

Geographic

Croatia, Europe

Various

Aspect

Texture

Creamy, Velvety, Crumbly, Thick

Flavors

Coconut, Berry, Sweet, Buttery, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 60 min (Keep covered,Do not leave in direct sunlight), fridge : 3 days (Store covered in an airtight cake container,Keep at 4°C or below), freezer : 30 days (Freeze without decoration if possible,Wrap tightly,Thaw overnight in the refrigerator)