RASPBERRY CAKE WITH MARSALA, CRèME FRAîCHE, AND RASPBERRIES
Categories Cake Berry Dairy Dessert Bake Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Position rack in center of oven and preheat to 400°F. Butter 10-inch-diameter springform pan. Whisk first 5 ingredients in medium bowl to blend. Combine Marsala and orange juice in small bowl. Beat 12 tablespoons butter and 1 cup sugar in large bowl until well blended. Beat in eggs, vanilla, and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions. Transfer batter to prepared pan. Sprinkle with 1 1/2 cups raspberries.
- Bake cake until top is gently set, about 20 minutes. Reduce oven temperature to 375°F. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until tester inserted into center of cake comes out clean, about 15 minutes. Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.
- Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crème fraîche mixture.) Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve.
RASPBERRY AND MARSALA TRIFLE
Categories Milk/Cream Mixer Dairy Fruit Dessert Bake Valentine's Day Raspberry Marsala Summer Chill Bon Appétit
Yield Serves 10
Number Of Ingredients 10
Steps:
- For Cake:
- Butter and flour 13x9x2-inch baking pan. Prepare cake according to package instructions, substituting 2/3 cup Marsala for water. Bake cake and cool completely. Cut cake crosswise into thirds. Cut cake lengthwise into 1-inch-wide slices. Set aside.
- For filling:
- Mix thawed frozen raspberries and 3 tablespoons sugar in large bowl. Set aside.
- Using handheld mixer, beat egg yolks and remaining 3/4 cup sugar in large metal bowl until well blended. Beat in 1 cup dry Marsala. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat until mixture triples in volume and registers 160°F on thermometer, about 6 minutes. Remove bowl from over water. Cool yolk mixture to room temperature, whisking occasionally.
- Using electric mixer with clean dry beaters, beat 3/4 cup cream in large bowl until stiff peaks form. Fold whipped cream into yolk mixture.
- Arrange enough cake slices in 12-cup trifle dish to cover bottom. Spoon 1 cup of raspberry mixture over cake, allowing some to show at sides of bowl. Pour 1 1/2 cups filling over; smooth top. Arrange enough cakes slices over filling to cover completely. Spread 1 cup raspberry mixture over, allowing some to show at sides. Pour 1 1/2 cups filling over. Arrange enough cake slices over filling to cover completely. Spread remaining raspberry mixture over. Pour remaining filling over; smooth top. Cover and refrigerate trifle at least 4 hours or overnight.
- Using electric mixture, beat 3/4 cup chilled whipping cream to stiff peaks in medium bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish trifle with raspberries.
RASPBERRY-CRèME FRAîCHE TART
Categories Milk/Cream Mixer Berry Dairy Fruit Dessert Bake Raspberry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place baking sheet in bottom of oven. Preheat oven to 375°F. Wrap outside of 11-inch-diameter tart pan with removable bottom with foil. Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended. Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth. Add flour; beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan. Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and crème fraîche in bowl until well blended. Spread custard over batter. Arrange berries 1/4 inch apart atop custard. Sprinkle tart with 2 tablespoons sugar.
- Bake tart until set and brown around edges, about 45 minutes. Cool. (Can be made 1 day ahead. Cover loosely with foil; chill. Serve at room temperature.)
- Remove pan sides. Place tart on platter. Dust with powdered sugar, if desired.
- *Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill.
RASPBERRY CAKE WITH MARSALA & CRèME FRAîCHE
From Bon Appetit, June 2002. The combination of Marsala and raspberries is incredible in this moist cake. Dust the berries lightly with flour to help keep them from sinking in the batter. Could substitute cherries or blueberries for raspberries; or substitute Grand Marnier for the Marsala. I have made with frozen raspberries (takes 10-20 minutes longer to bake).
Provided by swissms
Categories Dessert
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 15
Steps:
- Position rack in center of oven and preheat to 400°F
- Butter 10-inch-diameter springform pan.
- In medium bowl whisk first 5 ingredients to blend.
- In small bowl, combine Marsala and orange juice.
- In large bowl, beat 12 tablespoons butter and 1 cup sugar until well blended. Beat in eggs, vanilla, and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions.
- Transfer batter to prepared pan. Sprinkle with 1 1/2 cups raspberries (sometimes I sprinkle with 2 cups of raspberries).
- Bake cake until top is gently set, about 20 minutes.
- Reduce oven temperature to 375°F Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar.
- Continue baking until tester inserted into center of cake comes out clean, about 15 minutes.
- Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.
- Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crème fraîche mixture.)
- Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve.
Nutrition Facts : Calories 566.5, Fat 35.3, SaturatedFat 21.5, Cholesterol 150.2, Sodium 338.5, Carbohydrate 49.1, Fiber 3.8, Sugar 28.4, Protein 5
RASPBERRY CREME FRAICHE TART
I got this recipe from Bon Appetite. It is really a terrific desert and pretty easy. I get tons of compliments every time I make it. If you can't find pre-made creme fraiche at your local grocery store you can make your own the day before (see directions below), ...tons of other creme fraiche recipes on Zaar. Check the tart as it cooks, if the top starts to brown too much, place a tin foil tent over tart. Be careful not to let the foil touch the tart custard, it ruins the look of the baked custard.
Provided by Mrs Goodall
Categories Tarts
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place baking sheet in bottom of oven.
- Pre-heat oven to 375 degrees.
- Wrap outside of 11-inch-diameter tart pan with removable bottom with foil.
- Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended.
- Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth.
- Add flour, beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan.
- Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in bowl until well blended.
- Spread custard over batter.
- Arrange berries 1/4 inch apart atop custard.
- Sprinkle tart with 2 tablespoons sugar.
- Bake tart until set and brown around edges, about 45 minutes.
- Cool.
- Remove pan sides.
- Place tart on platter. Dust with powdered sugar if desired.
- **Creme Fraiche - heat 1 cup whipping cream to 85 degrees. Remove from heat; mix in 2 tablespoons of buttermilk. Cover; let stand in warm draft-free aea until slighty thickened, 24 - 48 hours depending on temperature of room.
Nutrition Facts : Calories 374.6, Fat 22.6, SaturatedFat 13.2, Cholesterol 166.8, Sodium 118.4, Carbohydrate 38.4, Fiber 2.4, Sugar 23.6, Protein 5.7
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