There are some sweets that I can hardly stop eating. Nowadays these are guilty pleasures :-D…
In my case, milk slices, Bounty and Raffaello balls rank right at the top. The only thing stopping consumption is the fact that each of these damn balls is individually wrapped in plastic. The time until the next ball is defoliated. Impossible.
But I am a solution-oriented woman! In order not to look like a greedy coconut-almond praline addict who crumbles everything (because, let’s be honest: who can unwrap this Raffaello without messing everything with coconut flakes?!) I thought about finally having one Raffaello Gugelhupf have to bake. And I’m telling you. 10 out of 10 points.
It also seems much more distinguished if you simply cut off one piece of cake after the other than simply freeing one praline after the other from plastic waste without any will ;-)! The essential ingredients in a Gugelhupf, which should taste like Bolle after Raffaello, are of course: grated coconut, Raffaello balls, ground almonds, white chocolate.
There are several variations of this cake-like sweet circulating online. I based it on a recipe from Patrick Rosenthal, but changed a few things. The result is this wonderful cake that you absolutely have to bake.
The only requirement: you should like coconut and Raffaello ;-)!
Who else is addicted???
Here is my recipe version:
Raffaello Gugelhupf
Ingredients for a classic Gugelhupf mould:
250g butter
50g white chocolate
200g sugar
1 packet of vanilla sugar (alternatively two tablespoons of homemade vanilla sugar)
1 pinch of salt
5 eggs (size M)
300 g wheat flour (Type 405)
1/2 packet of baking powder (approx. 8g)
100 g ground almonds
50 g desiccated coconut
200g Raffaello
200 g sour cream
100 g coconut milk
some butter to grease the mold
For the casting:
300 g white chocolate coating
2 tsp coconut oil
50 g desiccated coconut
Preparation:
First chop the chocolate finely. Heat the butter in a saucepan so that it just melts. Remove from heat and immediately stir in the finely chopped chocolate. Let the whole thing cool down a bit.
In a large bowl, beat the sugar, vanilla sugar and salt with the butter-chocolate mixture vigorously in a food processor. Beat the eggs and add them one at a time. Sift the flour and baking powder over this mixture and fold it in together with the ground almonds and desiccated coconut.
In a small separate bowl, mash the Raffaello balls with a fork. Also quickly stir in the crushed Raffaello, sour cream and coconut milk.
Preheat the oven to 175 degrees top/bottom heat.
Carefully grease a Bundt cake tin with butter. Pour the dough for the Raffaello bundt cake into the greased mold and gently tap the bottom of the mold a few times so that the dough can spread to the last corner and fewer air holes remain.
Bake the Raffaello Gugelhupf in the preheated oven for about an hour. Do a stick test: As soon as the dough no longer sticks to a wooden skewer, the cake is finished baking.
Then take the mold out of the oven and let it cool down a little and then carefully turn it over.
Once the cake has cooled completely, you can prepare the icing. To do this, chop the couverture finely and melt it together with the coconut oil over a water bath in a heat-resistant bowl. Now glaze the cake with the liquid chocolate coating and immediately sprinkle with the coconut flakes.
Allow the icing to set and then serve.
The cake actually stays fresh for a few days thanks to the sour cream in the dough and the icing. It should only be stored covered and not too warm.
Tip: If you want lots of small bundt cakes, you can also bake the dough in small bundt cake tins in the oven for about 30 minutes.
