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Torte Rafaello

Rafaello is suitable for white winter. So gentle that it melts in your mouth!

Torte Rafaello
Servings8 Serving
Ingredients for Sponge cakes (diameter 16 cm)
 4 Eggs
 70 g Peanut flour
 30 g Coconut flour (or ground coconut flakes)
 50 g Erythritol
 6 g Baking powder
 1 g Xanthan gum (because the flour is gluten-free and won't really stick together)
Ingredients Cream filling between biscuits
 1 l Milk 2%
 90 g Corn starch
 50 g Coconut crumbs
 2 tbsp Lemon juice (20 g)
 Sweetener, vanilla
Ingredients for the cream around and on top
 200 g Cream cheese “Philadelphia light”
 150 g Culinary curd "Baltais"
 25 g Coconut crumbs
 Sweetener, vanilla
Cooking sponge cakes

Beat the eggs in a soft, airy foam with erythritol. Foam for 4 minutes.


Mix the dry ingredients: peanut flour, baking powder, xanthan gum, vanilla.


The flour is carefully mixed with the beaten eggs 3 times, trying not to disturb the airiness of the eggs.


The dough is poured into two forms and baked at 180 degrees for ~ 15 minutes. Watch the baking time on your stove.


The finished biscuits are cooled. Put on a towel. Can then be put in the refrigerator. Then cut each biscuit in half.

Finished cream set between the biscuits

Pour 160 g of milk into a separate glass and add sweetener - heat it and leave to cool. It will be for moisturizing biscuits (40 g for each biscuit).


In another container, pour 200 g of milk and add 90 g of cornstarch and mix.


Add 50 g of coconut flakes and a sweetener of your choice to the outer milk (640 g). Put on the stove. Heat, stirring, and without boiling, add milk to which starch has been added.


Stir until the mass begins to thicken and throw the first bubble. Pour the cream into another container, apply a cling film (so that it touches the surface of the cream - so that no film forms) and leave to cool. I gained 1120 g net weight, which, divided into 3 parts, each biscuit, will be worth ~ 370-375 g of cream.

Assemble the cake

Prepare the shape of the cake - place the first biscuit on the base, surrounded by a metal pastry ring and acetate tape on the inside of the metal ring. Fastened with clips.


Soak the first biscuit in milk (40 g) and place over the first third of the cream (370 g). Place the second biscuit on top and repeat with the second and third biscuits. The fourth biscuit is just soaked, covered with cling film and put in the refrigerator until morning.


In the morning, squeeze the cream cheese Philadelphia with culinary cottage cheese and sweetener. Spread the cream on the sides and surface of the cake.


Sprinkle the cake with coconut chips. I grind them a little finer in a coffee grinder. Decorate with "real" Rafaello and "roses" from the remaining cream.

Torte Rafaello

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Nutrition Facts

Finished product weight 1800

Servings 8

1 serving contains
Calories 323
% Daily Value *
Total Fat 18.81g29%
Total Carbohydrate 19.15g7%
Protein 17.5g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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