When it comes to desserts, few treats have the universal appeal a cake does. The texture, the flavour combination, the endless varieties of fillings and toppings truly make cakes a timeless favorite. But as much as I love baking, sometimes it is simply far too warm for the oven to work. That’s where no-bake cakes come in, in all their glory.
Quick and easy to prepare, incredibly indulgent, and requiring very few ingredients, this little beauty is a dessert dream come true for Raffaello truffle lovers. Like many of my cakes are these days, she is tiny, but she is incredibly rich and delicious.
Smooth soy-milk based custard, fragrant coconut, and rich toasted almonds make this little cake a real gem. And simply because I love a texture blend, added a crunch layer to resemble that signature crunch Raffaello truffles have, and some additional flaked almonds on top, for good measure.
It is best served with freshly brewed coffee and in good company.
Ingredients
For the base
50 grams vegan vanilla biscuits, finely ground
30 grams vegan block butter, melted
20 millilitres soy milk
For the fillings
200 millilitres soy milk, cold
25 grams cornflour
1 teaspoon plain flour
50 grams granulated sugar
50 grams vegan block butter
20 grams desiccated coconut
45 grams ground toasted almonds
For the crunch layer
40 grams vegan white chocolate, chopped finely
10 millilitres vegan coconut liqueur
15 grams flaked almonds, toasted
Preparation
Start by making the filling, as it needs to cool down. Pour the soy milk into a medium saucepan, add in the cornflour, plain flour, sugar, and vanilla, mix well, and place it over medium heat. Let it come to a boil, and cook, stirring vigorously, for 2-3 minutes, until glossy and thick.
Remove from the heat, add in the vegan block butter, and let it stand for a minute, so it starts to melt. Using an electric mixer on high, whip the custard well, cover the top with a piece of cling film, and let it cool down to room temperature.
While the filling is cooling, make the base. Place the ground biscuits into a medium bowl, add the melted butter and milk, and mix until combined. Depending on the type of biscuits you use, you might need to add another splash of milk, as the base should be soft and not crumbly.
Place a small cake ring or a bottomless springform pan (12 cm) on a cake platter, line it with a sheet of acetate or baking parchment, add press the batter down, creating the base of the cake. Level it as much as possible and set aside. If your kitchen is very warm, you can refrigerate it.
Once the custard is almost cool to the touch, whip it with an electric mixer on high once more, and divide it into two parts. Add desiccated coconut to one part and ground almonds to the other.
Melt the vegan white chocolate and the liqueur over low heat, add in the flaked almonds, and mix very well. Working quickly, pour it onto the cake base, gently press it down, and leave it to set.
As soon as the crunch layer is ready, add both fillings by the spoonful in an alternating fashion, until everything is used up. Level the top, and place it into the refrigerator for at least 6-8 hours.
Once ready to serve, top with more toasted flaked almonds, and serve with freshly brewed coffee. Yields 6 modest servings.
