Raspberry Cake Food

RASPBERRY LAYER CAKE

Steps:

• Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
• Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
• For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
• Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.

RASPBERRY CAKE FILLING

Steps:

• In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
• Let cool completely before spreading onto cake.

WHITE CHOCOLATE & RASPBERRY CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
• When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
• Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don't be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
• To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
• When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

RASPBERRY BAKEWELL CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
• Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.

RASPBERRY RIPPLE CAKE

Steps:

• Cake: Preheat oven to 350 degrees F. Spray a 9-inch Bundt tube pan with cooking spray and set aside.
• Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl. Beat with an electric mixer on medium speed for 2 minutes.
• Remove 1 cup of batter and transfer to a small bowl. Stir in raspberry preserves and food color and mix until well combined.
• Pour half of white cake batter into prepared tube pan. Top with raspberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely.
• Glaze: Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy.
• Icing: Mix all icing ingredients in a small bowl with a whisk until a smooth thick consistency.
• To serve, turn tube pan over onto a serving plate and gently lift pan to remove cake. Drizzle icing and glaze over top and down sides of cake.

RASPBERRY CAKE BARS

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides.
• Mix the cookie dough with the lemon extract, kneading to combine. With damp fingers, press 2/3 of the dough into the bottom of the prepared baking dish. Spread the jam over the dough. Crumble the remaining dough evenly over the top of jam. Scatter the pecans over top. Bake until browned around the edges and cooked through in the center, about 35 minutes. Let cool in pan. Lift edges of foil to remove the bars. The bars are soft, so carefully cut into 2-inch squares or diagonally into pennant shapes.

CHOCOLATE-RASPBERRY LAYER CAKE

Steps:

• For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of puree and reserve.
• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.
• Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.
• In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed. Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
• Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
• For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
• In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.
• To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve.
• Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.

PERFECT ANGEL FOOD CAKE WITH RASPBERRY SAUCE AND BERRIES

Steps:

• Start by prepping a 23-cm/9-inch angel food cake pan (tube pan). Make sure you're using a pan with a removable bottom.
• Wash both the cake pan and a large bowl by hand, using dish soap. Rinse with hot water and dry with a clean tea towel. This step ensures that there are no traces of fat in the pan or bowl. Don't grease the pan!
• Preheat your oven to 175°C/350°F (standard oven setting).
• In a small bowl, stir together the flour, 100g of granulated sugar and ¼ teaspoon of salt. Sift and set aside.
• In the large bowl you just cleaned, combine the egg whites with the pinch of salt. Using a mixer fitted with a whisk attachment, mix until foamy. Mix in the lemon juice and start to gradually add the 200g of sugar. Beat until the meringue can hold soft peaks (bird's beak stage). Add the vanilla and mix briefly until incorporated.
• Using a rubber spatula, carefully fold one third of the flour mixture into the meringue until just incorporated. Repeat with the remaining two third of flour mixture. Be careful not to overmix; once all of the flour mixture is incorporated, stop folding. It's okay if there are still a few lumps in the batter.
• Spoon the batter into the cake pan and smooth the top with a rubber spatula. Gently shake the pan to remove any large air bubbles (don't rap the pan on the counter). Use a tissue or some paper towel to wipe the sides of the pan clean; this ensures the cake rises evenly.
• Bake for 35 minutes, or until a tester inserted into the center of the cake comes out clean.
• Once the cake is done, remove from the oven and immediately invert the cake pan onto three water glasses (so that the edge of the cake pan is resting on top of the glasses). Allow to cool to room temperature.
• In the bowl of a double boiler (or in a heatproof bowl set over a pan of simmering water) combine the raspberries with the sugar. Heat, stirring occasionally, until the sugar has dissolved and the raspberries have softened.
• Take off the heat and, using a stick blender, blitz to a puree. Pass the puree through a fine-meshed strainer to get rid of the raspberry seeds.
• Once the cake has cooled, use a small, sharp knife to loosen the cake from the sides of the pan. Remove the sides of the pan, then use the knife to cut underneath the cake and loosen the cake from the bottom of the pan.
• Place the cake upside down on a serving plate, drizzle with the raspberry sauce and decorate with the mixed berries. Serve immediately, with or without whipped cream.

RASPBERRY CAKE

Steps:

• Heat oven to 350ºF.
• Spread raspberries onto bottom of 13x9-inch pan sprayed with cooking spray. Sprinkle with sugar, dry gelatin mix and marshmallows.
• Prepare cake batter as directed on package; pour over marshmallows.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool.
• Serve topped with COOL WHIP.

RASPBERRY COFFEE CAKE

Steps:

• Prepare the streusel: I a medium bowl, whisk together 3/4 cup of the flour, 2/3 cup of the brown sugar, and 1/2 teaspoon of the salt.
• Drizzle the 5 tablespoons of melted butter over the flour mixture and use a fork to distribute it evenly. Add the almonds and toss to combine. Squeeze the mixture into large clumps. Add 3/4 cup raspberries.
• Prepare the cake: Preheat the oven to 350°F. Butter an 8-inch square baking dish and line it with parchment paper with a 2-inch overhang on two sides. In a medium bowl, whisk together the remaining 1 1/2 cups flour, the remaining 1/2 teaspoon salt, and 1 1/2 teaspoons baking powder.
• In a large bowl, beat the remaining 10 tablespoons butter with the granulated sugar with an electric mixer on medium until fluffy, about 3 minutes. Beat in the egg and the vanilla.
• Add half of the flour mixture and beat to combine. Beat in the buttermilk. Then beat in the remaining flour mixture. Fold in the remaining 1 cup raspberries.
• Transfer the batter to the prepared pan and smooth the top. Top with the crumb mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached.
• Transfer the cake to a rack to cool completely. Use the parchment overhang to lift the cake out of the pan and transfer it to a cutting board or serving plate. Cut into 16 pieces to serve.

RASPBERRY AND ALMOND CAKE

Steps:

• Pre heat the oven to 170°c (approx. 325°f) and line a 23cm cake in with parchment paper and grease with butter or non- stick spray.
• Place the ground almonds, butter, sugar and eggs in a bowl and mix with an electric mixer until well combined.
• Remove the bowl from the mixer stand and fold in the self- raising flour until it is all folded in and no dry powder can be seen.
• Add both the vanilla and almond extracts and mix well.
• The mixture may seem dry and thick and not smooth like a cake batter should be, if this is the case add the milk one tablespoon at a time and mix between each addition of milk. You may need to use more or less milk than the recipe asks for depending on how thick your mixture is. The finished mix should be fairly smooth and have the consistency of any other typical cake batter.
• Once the mixture is ready, pour half of the batter into the prepared cake tin. Gently smooth the batter and spread it out evenly.
• Top the layer of cake batter with the fresh raspberries spreading them out evenly. Pour the remaining batter over the raspberries and spread it out so that no raspberries can be seen. It may be easier to spread the mixture out using your fingers instead of a spoon.
• Once the raspberries have been covered and the cake mixture has been evenly spread out, top the cake with the flaked almonds before using the back of a spoon to gently press the almonds into the cake so that they get stuck in the cake batter.
• Place in the middle of the oven for 50 minutes. Once the timer goes insert a skewer or tooth pick into the cake and it should come out clean (if the toothpick hits a raspberry it may come out wet, so try testing the cake with a toothpick a few times to double check)
• Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool further, it doesn't have to cool completely before eating.
• Dust with some icing sugar before serving. The cake tastes best whilst still slightly warm. It should be stored in an airtight container once it has cooled completely.

RASPBERRY ANGEL CAKE

Steps:

• Prepare cake batter according to package directions. Fold in extracts. Spoon two-thirds of the batter into an ungreased 10-in. tube pan. Add gelatin powder to remaining batter; drop by tablespoonfuls over batter in pan. Cut through with a knife to swirl. , Bake according to package directions. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Carefully run a knife around sides of pan to remove cake. Cut into slices. , Combine raspberries and sugar; serve over cake.

RASPBERRY BUNDT CAKE RECIPE

Steps:

• In a small saucepan over medium heat, mix fresh raspberries, sugar, and orange juice.
• Cook for 3-4 minutes, stirring occasionally, until the mixture begins to boil. Reduce heat to med-low and continue to cook until the sauce begins to thicken, about 10-15 more minutes. Stir occasionally.
• Allow the sauce to cool to room temperature (it will continue to thicken as it cools).
• If desired, strain the sauce through a mesh sieve to remove seeds (this is optional).
• *You will only use 1/3 cup of the sauce for the bundt cake, and about 2-3 Tbsp for the glaze. You might have a little bit left over.
• Preheat oven to 350 degrees.
• Using a hand mixer or standing mixer, cream the butter until it is light and fluffy, about 1 minute. Add in the sugar and orange zest. Cream the mixture until well combined.
• Add in the eggs, one at a time, beating well after each addition.
• In a separate bowl sift flour, cornstarch, salt, and baking powder together. Set aside.
• In a small bowl whisk milk, vanilla extract, and almond extract.
• Alternately add the dry ingredients (the flour mixture) and the wet ingredients (milk and extracts) to the butter mixture (beginning and ending with the dry ingredients), gently mixing after each addition until the batter is just combined.
• Add in the sour cream, 1/3 cup raspberry sauce, and crushed freeze dried raspberries. Mix until just combined.
• If using red or pink gel food coloring, add 2-3 drops into the batter and gently stir until combined.
• Grease a 12-cup bundt cake pan very well, then pour the batter into the cake pan. Spread batter in an even layer.
• Bake 50-55 minutes, or until a cake tester comes out clean with just a few moist crumbs stuck to it (mine took exactly 53 minutes).
• Allow the cake to cool about 10 minutes, then remove the cake from the pan and put it onto a plate to finish cooling.
• Whisk 2 Tbsp of raspberry sauce with 1 cup of powdered sugar and 3 tsp orange juice. If the glaze is too thin, add in more powdered sugar. If the glaze is too thick, add in more raspberry sauce and/or orange juice.
• Drizzle the glaze over the cake and allow it to set before slicing and serving. If desired, top with fresh raspberries.
• Enjoy!

LEMON RASPBERRY CAKE RECIPE (VIDEO)

Steps:

• Preheat the oven to 350F/177C and line two, 8-inch cake pans with parchment paper, leaving the sides ungreased. Prepare the liquid ingredients first: in a large mixing bowl, combine the oil, milk, eggs, sugar and vanilla. Using a hand mixer, stand mixer or whisk, beat the ingredients together for 2 to 3 minutes on high speed until the eggs are well beaten. In a separate bowl, combine the dry ingredients: flour, baking powder and soda, and salt. Sift the dry ingredients into the cake batter and mix on medium speed for 1 minute, just until the flour is incorporated. Watch my video recipe to see how it's done.
• Zest 2 to 3 lemons and add the zest into the prepared cake batter. In a small bowl, toss together the raspberries and cornstarch, making sure the berries are well coated. Use a spatula to gently fold in the berries and zest. Divide the cake batter evenly between the two pans using a large spoon. Bake the cake layers in the preheated oven for 32 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool in the pans for about 20 minutes, then cool completely on a wire rack.
• While the cake is baking, prepare the lemon curd. The curd needs to be completely cooled before using! *If you don't have time to make this lemon curd, use store-bought, premade curd instead.* I recommend juicing fresh lemons for the recipe. Double strain the juice for smoothest lemon curd. Set juice aside. In a medium sized stainless steel pot, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and pale in color; it should ribbon off the whisk. Pour in the lemon juice; whisk to combine.
• Cook the lemon curd over medium-low heat, stirring constantly along the bottom of the pan. Cook for 4 to 5 minutes, until the curd thickens and starts to bubble lightly. Remove from heat immediately. Add the unsalted butter and vanilla and whisk until the butter is completely melted. Transfer the curd into a glass bowl or glass jar and cover with plastic wrap to prevent a film from forming over the top. Allow the lemon filling to cool slightly, then place into the refrigerator to cool completely.
• Once the cake layers are cooled, prepare the cream cheese frosting. If you are making the frosting ahead of time, keep it refrigerated until ready to use. Soften the cream cheese and butter at room temperature until slightly soft to touch - not melted or too soft! Place the butter into a stand mixer bowl and use a whisk attachment to whisk the butter. Whisk on high speed for about 5 minutes, scraping down the sides of the mixing bowl often to get all the butter creamed. Add the softened cream cheese next and whisk again for 2 to 3 minutes, scraping down the sides of the mixing bowl often, until the mixture is uniform and smooth.
• Add the vanilla, salt and confectioner's sugar. Whisk on low speed first until the sugar is incorporated, then turn the speed up and whisk on high for 2 to 3 minutes, until the frosting is light and fluffy. Add in the lemon zest last and whisk again for 30 seconds. If desired, you can also add 1 tsp lemon oil, 1 tablespoon of lemon juice or 1 tsp citric acid for more lemon flavor.
• To assemble the cake, first level the cooled cake layers using a long serrated knife; if needed. Spread a generous amount of the lemon frosting onto the first cake layer. Spread it evenly, then add a few tablespoons of lemon curd in the center, spreading it within 1/2-inch of the edge of the cake. Top with the second cake layer and frost the top and sides of the cake, smoothing down with cake spatulas. Apply a crumb coat of frosting, then refrigerate the cake for 15 to 20 minutes before applying the final coat of frosting. Watch my video recipe to see how it's done.
• Garnish the top of the cake with more lemon curd and fresh raspberries. If not serving within a few hours, keep the cake in the refrigerator. The cake can be made ahead of time and will store well in the refrigerator for up to 4 or 5 days, if well covered. When ready to enjoy, remove the cake from the fridge and let it stand at room temperature for 1 hour to soften.

RASPBERRY ANGEL CAKE

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
• Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
• Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

RASPBERRY MOUSSE CAKE

Steps:

• Firstly, this is not as difficult as it looks . I have included many directions, but don't let that put you off. They are to ensure that the recipe is clear & easy to follow.
• Raspberry jelly palette needs to be made a day in advance.
• Use 25cm (must be springform) tin.
• For the palette soak gelatine in cold water for about 5 minutes, then squeeze out excess water. In small saucepan, bring raspberry puree to simmer. Remove from heat, add gelatine & stir to dissolve. Cool to room temperature, pour into a plastic-wrap lined 25cm cake tin, refrigerate to set. Freeze set jelly palette until frozen.
• For sponge, using electric mixer, beat egg whites until soft peaks form, then gradually add 50 grms sugar & continue to beat until soft peaks form. Decrease speed to medium, add yolks & beat until just combined, then fold through flour. Spoon into greased & lined cake tin (as used for jelly palette). Smooth out top or it will be uneven. Bake for 20-25 min at 175°C Coolon wire rack. Make two of these.
• Make sugar syrup by combining 60 grms sugar & 100 mls of water. Stir over heat until sugar dissolves, then cool. Set aside.
• To make Italian meringue, place sugar & just enough water to cover it in small saucepan. Boil on medium heat to dissolve sugar then boil until sugar syrup registers soft ball stage, (121C) on candy thermometer.
• While sugar is cooking, using electric mixer beat egg whites until soft peaks form, then greadually add extra sugar. To this, in a very thin stream, add the hot syrup. Continue to beat until mixtue is thick & cool.
• To make raspberry mousse, soak gelatine leaves in cold water. Squeeze out excess water. Combine gelatine & a 1/4 of puree in small saucepan & dissolve gelatine.
• Then transfer to a large bowl, add the remaining puree. Fold in Italian meringue, then carefully fold in the whipped cream.
• Reline cake tin with parchment coming up well above the sides. Place one sponge on base, brush with half the syrup, then pour in half of the raspberry mousse. Place second sponge on top & brush with remaining syrup. Then pour a very thin layer of mousse over sponge. Remove plastic from jelly palette & place over mousse, press down slightly. Pour remaining mousse over top of jelly palette.Spread mousse evely over top. Some will pour down the side of cake which will help when you come to decorate the cake. Refrigerate 6 hrs or overnight.
• Thinly spread melted white chocolate over baking paper. Allow to set slightly. While chocolate is still a little soft, cut planks about 5cm wide & high enough to go over the top of cake. Allow chocolate to set. Make enough planks to go right aroung sides of cake & a few spare in case of an accident.
• Gently remove ring from cake & peel off paper. Place cake on serving plate. Press chocolate planks, slightly overlapping around sides of cake. Then fill cake with raspberries. Then watch everyones face when you bring it out.
• Cake can be made days ahead & keeps very well. If raspberries are not in season use frozen. To decorate top of cake a little more sweetened puree can be made & spread on top insted of the fresh raspberries.

RASPBERRY BUTTERCREAM

Steps:

• In a large mixing bowl whip the 3 sticks of butter until light and fluffy.
• Gradually add in the powdered sugar until it is all combined.
• Whip in the vanilla extract and raspberry jam until fully incorporated.
• Whip in the milk 1 tablespoon at a time until desired consistency is reached.

LEMON-RASPBERRY SORBET CAKE

Steps:

• Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.
• Mix the crushed cookies, sugar and melted butter in a bowl until combined. Press the mixture into the bottom and about 1/4 inch up the side of the prepared pan. Freeze until firm, about 15 minutes.
• Scoop the lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top. Freeze until firm, about 45 minutes. Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes.
• Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan or in the microwave until barely simmering; pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth. Remove the side of the springform pan and the parchment. Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes. Serve immediately or cover and freeze for up to 2 days.

RASPBERRY BUTTERMILK CAKE RECIPE

Steps:

• Preheat the oven to 375°F.
• Grease 6 non-stick mini round molds with a thin layer of butter (or a 12-inch pan). Sprinkle with flour. Invert the molds and gently shake the excess flour off. Set aside.
• In a mixing bowl, beat the eggs with 1 cup granulated sugar until you get a pale yellow foam; the texture of the egg yolk will be thicker. Add the vanilla extract.
• In a separate bowl, combine the flour, salt, baking soda and baking powder. Sift the dry ingredients.
• Add the dry ingredients and buttermilk to the egg mixture. Mix until well combined. Add butter, brown sugar and lemon juice.
• In a small bowl, combine the remaining ½ cup of granulated sugar with the fresh raspberries.
• Reserve 6 pistachio kernels and slightly crush them. Set aside.
• Pour a layer of cake batter into the molds. Cover with raspberries and whole pistachio kernels. Finish with the remaining cake batter.
• Place the molds on a baking tray. Bake for 5 minutes at 375°F, then lower the temperature to 350°F and bake for another 40-45 minutes (rotate the tray half-way through the baking process). A skewer or a toothpick inserted into the cake should come out clean.
• Remove from the oven and allow to cool for about 15 minutes.
• This next step is optional (first photo). Loosen the sides of the mold using a knife. Place a serving plate on top of the mold and invert the cake.
• Garnish with fresh raspberries. Dust with powdered sugar (using a fine-mesh strainer) and finish a sprinkle of the reserved crushed pistachios.
• Serve warm or at room temperature.
• Serve with hot tea.
• Bon appétit!

CHOCOLATE RASPBERRY LAYER CAKE RECIPE

Steps:

• Gather the raspberry filling ingredients.
• Combine the sugar and cornstarch in a medium saucepan. Whisk to combine and then add the lemon juice, water, and frozen (or fresh) raspberries.
• Place the saucepan over medium heat and bring to a boil. Reduce the heat to a simmer and cook until thickened, about 8 to 10 minutes, stirring frequently.
• Let the raspberry filling cool and refrigerate until it's time to assemble the cake. Make the Chocolate Cake
• Gather the cake ingredients.
• Position an oven rack in the center of the oven and preheat to 350 F. Grease three 8-inch round cake pans and then line them with parchment paper. Set aside.
• Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Stir to blend thoroughly.
• In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract together.
• Add the wet ingredients to the dry mixture and mix until combined.
• Add the hot water (or hot coffee) to the mixing bowl and mix just until the batter is combined. The batter will be thin.
• Divide the batter evenly among the baking pans. If you are weighing ingredients, it will be roughly 15 to 16 ounces per pan for a 3-layer cake or about 22 to 24 ounces per pan for a 2-layer cake.
• Bake the cakes for 24 to 27 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Cool the cake layers in the pan on a cooling rack for 20 minutes.
• Then, turn the layers out onto the cooling racks to cool completely. Prepare the Chocolate Buttercream
• Gather the ingredients for the chocolate buttercream.
• In a mixing bowl with an electric mixer at medium-high speed, beat the butter for 2 minutes or until creamy.
• Sift the confectioners' sugar and cocoa powder together in a separate bowl.
• Slowly add the dry ingredients to the butter along with 4 tablespoons cream, vanilla extract, and salt. Mix on low speed until combined. Increase the speed to high and beat for about 1 minute, adding more cream if needed, until you reach the desired spreading consistency. If the buttercream gets too soft, refrigerate it for 15 to 20 minutes to firm up before frosting the cake. Assemble the Cake
• Place a cake layer on a cake plate or cake stand and spread with about a cup of raspberry filling.
• Place the second layer on top and spread with more raspberry filling. Add the 3rd layer.
• Frost the top and sides of the cake with the chocolate buttercream frosting. If you have leftover filling, refrigerate it in a covered container or jar for other uses.
• If desired, arrange fresh raspberries over the top of the frosted cake or add a decorative piped edging with any leftover buttercream and refrigerate until it's time to serve.

EASY RASPBERRY CAKE

Steps:

• Preheat oven to 350 degrees. Line a 9 in square baking pan with foil; extend foil 2 in over 2 opposite sides. With cooking spray. Flour foil and tap out excess.
• In a large bowl cream butter and 1 cup sugar with an electric mixer. Add eggs, one at a time, then vanilla, lemon juice and zest. On low speed, beat in flour, baking powder and salt. Add milk and beat until blended. Gently fold in raspberries, a rubber spatula works well.
• Spread batter into prepared pan. Sprinkle with remaining sugar. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
• Remove from oven and cool in pan 10 minutes. Lift cake from pan by foil and place on a rack to cool completely.
• Remove foil and place cake on a serving plate. Garnish with powdered sugar and fresh raspberries.