RASPBERRY-CREAM LAYER CAKE
Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light and cheerful dessert to serve at a baby shower, birthday party, or on Mother's Day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
- Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
- In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.
Nutrition Facts : Calories 534 g, Fat 33 g, Fiber 1 g, Protein 8 g, SaturatedFat 20 g
LEMON AND RASPBERRY CREAM CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h55m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with baking spray. Line the bottom with a piece of parchment and spray again.
- Put the raspberries in a bowl and add the lemon juice and 1 tablespoon of the granulated sugar. Mash well and let sit a few minutes for the juices to release. Press through a mesh strainer to remove the seeds. Remove 2 teaspoons of the raspberry syrup for the frosting and set aside. Reserve the remaining raspberry syrup for the batter.
- In a stand mixer with a paddle attachment, beat the eggs with the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes. Beat in the cream, vanilla, lemon zest and remaining raspberry syrup.
- Sift together the cake flour, baking powder and salt. Add the dry ingredients to the batter in 3 additions, mixing between each addition until just combined. Pour into the prepared pan and smooth out the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely, then turn out onto a cake stand or serving plate.
- For the frosting: In a stand mixer using a whisk attachment, beat together the sour cream and butter until fluffy. Add the confectioners' sugar and beat until smooth. Mix in the reserved 2 teaspoons raspberry syrup until combined.
- Frost the cooled cake and decorate with fresh mint leaves and raspberries, if using.
RASPBERRY CREAM CAKE
Guests will say this stunning dessert looks too pretty to eat. But the combination of golden cake, vanilla cream, fresh raspberries and chocolate glaze will prove too tempting to resist.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 14 slices.
Number Of Ingredients 11
Steps:
- In a large bowl, combine cake mix and baking soda. Add the water, egg whites and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two 9-in. round baking pans coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, whisk the milk, pudding mix and vanilla in a bowl for 2 minutes; let stand for 2 minutes or until soft-set. , Place one cake layer on a serving plate. Spread with pudding mixture; sprinkle with 3/4 cup raspberries. Top with remaining cake layer. Combine ice cream topping and corn syrup; beat until smooth. Spread over top of cake, letting glaze drip over sides. Arrange remaining berries on top.
Nutrition Facts : Calories 215 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY POUND CAKE WITH VIN SANTO CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- To make the Raspberry Pound Cake:
- Set an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F. Grease and flour a 9 by 5 by3-inch loaf pan.
- In a medium bowl, combine the flour, baking soda, orange zest, cinnamon, and salt. Whisk to combine. In a separate bowl, using an electric mixer, cream together the sugar and butter until blended, about 30 seconds. With the machine running, add the eggs 1 at a time. Add the vanilla extract. Add the dry ingredients, a small amount at a time, until just incorporated. Using a rubber spatula, fold the drained raspberries evenly into the batter.
- Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. (Cake may deflate in the center during cooling)
- To make the Vin Santo Cream:
- In a large bowl, beat the cream until it holds soft peaks.
- Add the vanilla extract, powdered sugar, and Vin Santo. Continue to beat mixture until cream holds stiff peaks.
- Transfer the pound cake to a serving platter. Slice and serve with the Vin Santo Cream.
RASPBERRY AND CREAM ROULADE
The exquisite combination of raspberries and cream is made even more so by the addition of this light, finely textured sponge cake. The cake should be chilled before serving to ensure it holds its shape. Because the sponge is oil-based rather than butter-based, it stays soft and flexible even when cold. (Watch Claire make this cake and two others on YouTube.)
Provided by Claire Saffitz
Categories cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Place a clean dish towel on a large cutting board and lightly dust all over with confectioners' sugar. Place the sponge cake on top of the towel, parchment side up; peel off and discard the parchment. Dust the cake lightly with more confectioners' sugar. Starting at one of the longer sides, loosely roll up the sponge inside the towel. Set aside the sponge while you prepare the filling. (This will "train" the sponge and make it easier to roll up after it's filled.)
- In a small bowl, mash together the fresh raspberries and raspberry jam until the berries break down; set aside.
- In a medium bowl, combine the heavy cream, mascarpone and kosher salt. Whisk vigorously by hand, or beat with a hand mixer on medium-high, until the mixture is thick and light, and holds a medium peak. Chill the bowl of whipped cream while you start to assemble the cake.
- Carefully unroll the cake so the short sides are to your right and left, and the longer sides near and away from you. Spread the raspberry mixture in a thin, even layer across the entire surface, leaving a border of about 1 inch along the longer side that's farther from you. Pull the cream from the refrigerator and dollop all across the surface of the cake. Spread it in an even layer over top of the raspberry layer, this time leaving a 1-inch border on each of the longer sides.
- Roll the cake back up, starting with the longer side closest to you and using the towel to help you (without rolling the towel into the cake). Wrap the towel around the cake, allowing it to rest on the seam. Transfer the cutting board to the refrigerator and chill until the cake has had a chance to absorb some of the raspberry juices and set, at least 1 hour.
- Remove the cutting board from the refrigerator and gently unwrap the cake. Use a serrated knife to trim off the ends of the cake, exposing a clean spiral. Use the towel and/or cutting board to transfer the cake to a serving platter. Dust with more confectioners' sugar, cut crosswise into slices with a serrated knife, and serve. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.
RASPBERRY CREAM CHEESE COFFEE CAKE
This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It's perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves - apricot, cherry and blueberry all work well.
Provided by springfield70
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan.
- Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan.
- Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling.
- Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.
- Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 24.1 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.7 g, Sodium 197.8 mg, Sugar 25.4 g
RASPBERRY CREAM CHEESE COFFEE CAKE
This is one of my favorite coffeecakes. It is pretty and it taste wonderful! Warm the jam slightly and it will spread easier. Using the sour cream and milk mixture makes it even more tender.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.
- To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.
- Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.
- In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
- Pour in batter lined pan.
- Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
- Bake for 45 to 55 minutes.
Nutrition Facts : Calories 635.5, Fat 34.2, SaturatedFat 19.4, Cholesterol 134.7, Sodium 462.8, Carbohydrate 75.1, Fiber 1.6, Sugar 41.5, Protein 8.2
RASPBERRY-SOUR CREAM CRUMB CAKE
Fresh raspberries with a streusel topping.
Provided by TerryWilson
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.
- Stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. Set aside.
- Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.
- Whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. Add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. Pour into the prepared pan; cover with an even layer of raspberries. Sprinkle the topping over the raspberries.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. Cool on a wire rack for 20 minutes before removing sides. Dust with confectioners' sugar to serve.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 40.9 g, Cholesterol 52.3 mg, Fat 9.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 137.4 mg, Sugar 22.7 g
RASPBERRY LAYER CAKE
Try this light, creamy raspberry cake for a sweet summer treat
Provided by Emma Lewis
Categories Afternoon tea, Buffet, Dessert, Snack, Supper, Treat
Time 1h5m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 819 calories, Fat 58 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.02 milligram of sodium
LEMON SNACK CAKE WITH RASPBERRY-CREAM CHEESE FROSTING
There's so much to love about snacking cakes, those single-layer confections meant to be sliced into any time of day. Here lemon juice and zest brighten the batter, and ground freeze-dried raspberries give classic cream-cheese frosting a natural rosy tint. Pile on whole berries, and help yourself.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h10m
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- For the Cake: Preheat oven to 350°F. Brush a 9-inch round cake pan with butter. Line bottom with parchment; brush with butter. Dust with flour, tapping out excess.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. In another, stir together milk and lemon juice. In the bowl of a mixer fitted with the paddle attachment, beat butter with lemon zest, granulated sugar, and vanilla on medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time.
- Reduce speed to low; beat in flour mixture in three additions, alternating with milk mixture, just until no dry flour remains (do not overmix). Transfer batter to prepared pan; smooth top. Bake until cake is golden and springs back when gently pressed, about 40 minutes. Transfer pan to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, and let cool completely.
- For the Frosting: In a bowl, beat cream cheese and butter until light and fluffy, 2 to 3 minutes. Beat in confectioners' sugar and freeze-dried berries until smooth.
- Spread frosting over top of cake. Decorate with fresh berries. Cake is best served on the same day, but can be refrigerated in an airtight container up to 2 days.
CHOCOLATE LAYER CAKE WITH RASPBERRY CREAM FILLING
A nicely decorated chocolate cake always makes an impressive presentation, even if it is semi-homemade. Adding raspberry cream filling between layers and a rich, chocolate-raspberry ganache on top, gives ordinary chocolate cake a hint of elegance and interest. Prep time will vary depending on time spent decorating.
Provided by Stoblogger
Categories Dessert
Time 1h30m
Yield 1 layer cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- CHOCOLATE CAKE.
- Prepare Chocolate Cake according to package directions in two 9 inch cake pans.
- Cool completely. For best results and time permitting, place the layers in freezer until firm.
- RASPBERRY CREAM FILLING.
- Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes.
- Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired.
- Frost only ONE of the cooled layers leaving a 1 inch unfrosted margin all around the edge of the layer. Then place the other layer on the Raspberry Filling. The top layer will push the Raspberry Filling toward the edges of the cake, that's why it's important to leave the 1 inch margin.
- CHOCOLATE FROSTING.
- Beat the frosting in mixing bowl for 2-3 minutes.
- Completely frost the sides of the cake.
- Put remaining frosting in decorating bag. Using a large star tip, create a shell border around the top of the cake. The border will keep the ganache on top of the cake. Place cake in refrigerator until ganache is ready.
- RASPBERRY CHOCOLATE GANACHE.
- Combine cocoa, sugar and cornstarch in a saucepan and whisk.
- Gradually add water and jam, continue to whisk the mixture.
- Bring to a simmer over medium heat, whisking constantly.
- Remove from the heat and stir in raspberry liqueur, if using.
- Let cool slightly.
- Remove cake from refrigerator and pour/spread ganache on top.
- Garnish with candies or raspberries.
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- With the rack in the middle position, preheat the oven to 180°C (350°F). Butter two 20-cm (8-inch) springform pans. Line the bottoms with parchment paper.
- In a saucepan off the heat, combine the sugar, flour and cornstarch. Add the eggs and whisk until the mixture is smooth. Slowly whisk in the milk. Bring to a boil over medium heat, whisking constantly and scraping the bottom and corners of the saucepan. Remove from the heat just as the mixture starts to boil. (This is important, because this pastry cream is very thick.) Add the butter and stir until melted. Add the vanilla. To prevent a skin from forming, place plastic wrap directly on the surface of the hot cream. Let cool.
- Slice each cake in half horizontally to make 4 layers in all. Spread 1/3 of the pastry cream between each layer, stacking the layers as you go. Spread the whipped cream over the entire cake.
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