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Raffaello Roll

Updated: Mar 2

Ingredients: simple, total time: 50 min., 10 serving
  • 350 ml milk

  • 2–3 bags vanilla sugar/ 20 g-30 g

  • 130 g of sugar

  • 6 Tablespoon semolina

  • 80 g butter

  • 150 g coconut flour

For Decoration:

  • 50 g chopped roasted hazelnuts/ or walnuts /or ground plasma biscuits

  • 100 g white chocolate + 1 Tbsp oil on Bain Marie

  • 50 g dark chocolate + oil Bain Marie to top the cake

  • fresh fruits: strawberries, raspberries, blackberries, blueberries.

Preparation:
  1. Pour milk, vanilla sugar and sugar into a small saucepan, stir and cook on a slightly moderate heat, wait for it to boil a little, then add butter, then semolina and stir well. Cook until it little thickens, then add the coconut flour while it's hot combine the components well. Turn off heat.

  2. Take a roll mold and put baking paper on it and line the edges. Take out the mixture with a spoon and press it into the mold, combine the mixture well and level it.

Decoration:

  1. Melt the white chocolate in steam, making sure that the water does not touch the bottom of the bowl. Apply the melted chocolate on the base of the roll and then stick the chopped roasted hazelnuts on the chocolate. Place the chocolate again over the hazelnuts.

  2. Leave the roll to harden into a frieze for 30 minutes.

  3. During this time, prepare the dark chocolate bain marie topping.

  4. Take the roll-out of the mold and turn it over, place it on a decorative tray the size of your roll.

  5. Pour the rest of white chocolate melted bein marie and level sprinkle with ground hazelnuts. Then put a dark melted chocolate on the roll with the help of a little spoon in zigzag movements. If you have leftover hazelnuts, sprinkle the top of the roll. You can also use fresh fruit to decorate this roll, strawberries, raspberries, blackberries, blueberries. Serve the roll cold.

Buon appetito !

NOTE: If you have the rest of the melted chocolate, use it to pour over the cake. You can use sweet condensed milk in this recipe. In a saucepan, mix the 400 ml condensed milk with 200 g of ground coconut flour until you get a uniform mixture. If the mixture is too wet, add more coconut flour. If it is too dry, add more condensed milk. For sugar, it's better to try it beforehand because the condensed milk is already sweet, so add as much as you like. You can also put less semolina, about 1 Tablespoon use. Then use coconut and hazelnuts for decoration. I used regular milk in this recipe. Since this cake is without flour and eggs, it can stay in the refrigerator for about 10 days, if there is any left over. :)

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