Fluffy Raffaello Cake

Simple
Level
40 Min.
Working hours
Fluffiger Raffaello Kuchen - SHEKO

40 Min

Last updated on 07.04.2026
  • from Paulina

Ingredients

Für das Topping:
  • 20 g
    SHEKO Balance Shake Kokos Mandel
  • 150 g
    Balance Frischkäse
  • 1 EL
    Wasser (bei Bedarf für die Geschmeidigkeit)
  • 1 EL
    Kokosraspeln
  • 1 EL
    gehobelte Mandeln

A moist, fluffy cake with a delicate coconut flavor and creamy almond topping. Quick to make, light, and perfect for a small, mindful treat break.

Nutritional values per serving

174

Calories

11.6 g

Protein

3 g

Carbohydrates

13 g

Fat

Preparation

  • 1

    Prepare the dough: Separate the eggs carefully. Mix the egg yolk with the low-fat quark and erythritol until a smooth mixture forms. Mix the shredded coconut with the SHEKO powder and fold this mixture into the quark mixture.

  • 2

    Fold in the egg whites: Beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter to preserve the airiness. Pour the mixture into a small springform pan (Ø 18–20 cm) and bake the cake at 160 degrees Celsius (top and bottom heat) for about 35 to 40 minutes.

  • 3

    Complete the topping: Mix the Balance cream cheese with the SHEKO powder. Add just enough water until the cream is spreadable but still firm. Spread the cream on the cooled cake and sprinkle it with shredded coconut and almonds.