Gluten and lactose free Raffaello cake

Gluten and lactose free Raffaello cake


I continued my search and research in my old recipe book. When we moved to Belgium, which was almost 17 years ago, a dear, elderly friend of mine copied a lot of her own recipes and gave them to me in a booklet as a souvenir. They were all tried and tested, her special recipes, so I have no idea where they came from originally. Sadly she is gone for two years now, so I can’t ask her.😥 It was nice to remember her, to recall her again, to read the familiar writing. I hope ahw would be pleased that these recipes are in the right place. ❤ Now here’s one that was one of her favourites. 🥰🍰


For the cream:
6 egg yolks
2 packets of gluten-free vanilla pudding powder (the one to be cooked)
100 grams of sugar
500 ml lactose-free or vegetable milk
200 grams lactose-free butter
For the dough:
6 egg whites
250 g sugar
100 grams gluten-free cake flour
150 g gluten-free coconut flakes
For the top of the cake:
50 grams gluten-free coconut flakes


I made the cream first, so that it would have time to cool before I put it on the baked dough.




I mixed the egg yolks, the vanillla pudding powder and the sugar with the milk until smooth. I cooked it until stiff. I put it aside to cool.



I whisked the egg whites with the sugar until stiff, added the flour and coconut flakes. I lined a baking tray with baking paper and put it in a preheated oven at 180 degrees for 25 minutes. Don’t forget to put a small bowl of water in the bottom of the oven. 😉




When it was done I put the dough in a cool place.
Raffaello11Meanwhile, the custard had cooled enough to mix it with the sugar and butter until smooth.Raffaello9


Raffaello13I removed the baking paper from under the dough and closed the sides of the pan back around it. I spread the cream evenly over the pastry. I sprinkled the top with coconut flakes, and put it in the fridge for at least 1 hour.Raffaello10


Raffaello15When you remove the rim from the pan, you can see where the dough and the cream meet. It slices very nicely when brought in from the fridge, but you should always put the leftovers back in the fridge. The taste of the coconut dough and the cream go together beautifully. You can collect the… hmmm… compliments. 😋😊Raffaello16





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