Sponge layers filled with a dense white chocolate cream and mascarpone filling. An exceptional cake for any occasion!
Ingredients
Raffaello Cream
- White chocolate – 100 g
- Cream stabilizer – 60 g
- Heavy cream (30%) – 250 ml
Ginger Jam
- Sugar – 1700 g
- Lemons – 4
- Fresh ginger – 100 g
- Oranges – 8
- Salt – 2 teaspoons
Dark Sponge Cake
- Sugar – 150 g
- Eggs – 5
- Cocoa – 2 tablespoons
- Cake flour – 150 g
- Baking powder – 2 teaspoons
- Salt – 0.25 teaspoons
White Sponge Cake
- Sugar – 90 g
- Eggs – 3
- Cake flour – 90 g
- Baking powder – 1 teaspoon
- Salt – 0.25 teaspoons
Chocolate Glaze
- Powdered sugar – 100 g
- Cocoa – 3 tablespoons
- Butter – 100 g
- Potato starch – 1 teaspoon
- Milk – 2 tablespoons
Mascarpone Filling
- Powdered sugar – 30 g
- Mascarpone cheese – 250 g
- Heavy cream (30%) – 200 ml
Additional
- Water – 250 ml
- Orange jam – 100 g
- Currant jam – 280 g
- Amaretto liqueur – 1 teaspoon
- Black tea leaves – 2 g
Preparation
Melt the white chocolate in a saucepan over a pot of simmering water, add 250 ml of cream, bring to a boil while stirring, then set aside to cool.
Prepare dark and light sponge cakes separately: beat egg whites with a pinch of salt and sugar, add egg yolks, then gently mix with sifted flour with baking powder (for the dark sponge cake also with cocoa); bake each sponge cake for about 25-30 minutes at 180°C (without convection). After baking, cut the dark sponge cake in half.
Prepare the Raffaello cream: add a packet of whipped cream stabilizer to the cooled cream with melted chocolate, then beat until smooth.
Prepare the mascarpone filling: whip the cream with sugar, add the cheese, and beat until smooth.
Chocolate glaze: melt the butter, add milk, sugar, cocoa, and starch. Mix vigorously until all lumps dissolve and the glaze becomes shiny.
Layer the cakes, soaking each sponge layer with a mixture of tea and liqueur. On the dark sponge base, spread orange jam, then spread the Raffaello cream. Next, place the light sponge cake layer, spread with black currant jam, add the mascarpone filling, leaving some for decoration. Finally, place the dark sponge cake layer, finish the cake with the mascarpone filling, and drizzle with cooled chocolate glaze.
Decorate the cake with beads, almonds, or in summer, with raspberries and lemon balm leaves.
