Raspberry Hazelnut Poke Cake Food

RASPBERRY POKE CAKE

Steps:

• Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and egg whites. Pour into pan.
• Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Pierce cake every 1/2 inch with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around side of pan to loosen cake. Refrigerate 2 hours. Spread whipped topping over top of cake; garnish with raspberries. Store covered in refrigerator.
• *You can also make this a strawberry poke cake by substituting strawberry gelatin for the raspberry, and garnishing with fresh strawberries*.

RASPBERRY HAZELNUT TART

Steps:

• Make the pâte sablée: Sift flour, 35 grams hazelnut flour and 110 grams confectioners' sugar into separate bowls. Place 175 grams butter, 3 grams salt and sifted all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until flour and butter just come together. Add sifted hazelnut flour and confectioners' sugar and mix on low until ingredients are just incorporated. Add vanilla extract and egg yolks and mix on medium just until ingredients come together. Scrape dough out of bowl and press into a 1/2-inch-thick rectangular block. Wrap airtight in plastic wrap and refrigerate overnight.
• Unwrap dough and cut into two equal pieces. Wrap one piece and refrigerate or freeze for use in another tart.
• Butter a 9-inch metal tart pan with a removable bottom very lightly and evenly. (If you can see the butter you have used too much.) Place parchment paper or a Silpat on a work surface and dust lightly with flour. Tap on the dough with a rolling pin to make it pliable. Roll dough out gently to about 1/4-inch thickness, frequently rotating it a quarter turn clockwise. Work quickly so dough doesn't warm up and become sticky.
• Cut a circle that is 1 1/2 inches larger in diameter than tart pan. (An easy way to do this is to use a larger pan or ring as a guide; set it on top of the dough and cut around it.) Very lightly dust dough with flour; use a pastry brush to remove any excess flour. Wrap dough loosely around rolling pin to lift it up from work surface, then immediately unroll it onto tart pan. Gently guide dough down the sides of the pan, making sure that dough leaves no gap between the bottom edge of the sides of the pan and the bottom. Using a paring knife, trim away excess dough hanging over edges. Refrigerate tart shell, uncovered, for at least 1 hour and preferably overnight.
• Assemble the tart: Heat oven to 325 degrees. Place hazelnuts on a sheet pan lined with parchment and roast for 15 minutes. Remove from oven, cool for 15 minutes and place in a bag. Seal bag and gently roll over nuts with a rolling pin, just to crush them into halves. Set aside.
• Sift together 70 grams hazelnut flour, 70 grams confectioners' sugar, the cornstarch and the cake flour.
• Place 70 grams butter, pinch of salt and the vanilla in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed for 1 minute. Turn off machine, scrape down sides of bowl and add hazelnut flour mixture. Mix at medium speed for 1 minute. Gradually add egg and mix at medium speed until incorporated, no more than 2 minutes. Add rum, if using, and mix until incorporated.
• Remove tart shell from refrigerator. With a fork, poke holes in the dough, 1 inch apart. Spoon or pipe hazelnut cream into bottom of shell. Using a small offset spatula, spread in a smooth, even layer.
• Bake tart for 40 minutes, until cream and crust are golden brown and the tip of a paring knife comes out clean when inserted. Remove from oven and cool on a wire rack for 30 minutes.
• Remove tart from the ring and, with a small offset spatula, spread raspberry jam over surface in an even layer. (If jam is too stiff to spread easily, place it in a small saucepan and warm it slightly first on top of the stove.) Arrange fresh raspberries on jam. Just before serving, distribute roasted hazelnuts among the raspberries and dust with powdered sugar. The tart is best when eaten the day it is made, but can be refrigerated for a day.

RASPBERRY HAZELNUT TORTE

Steps:

• For the cake: Grease, then line the base of two 8-inch cake pans with baking paper.
• Then grease the baking paper which is lining the pans.
• Mix together the hazelnuts, lemon zest and breadcrumbs, and set aside.
• Using a clean dry bowl, beat the egg yolks with the superfine sugar until thick and lemony-yellow in color.
• In a separate bowl, beat egg whites until stiff, then fold them gently into the egg yolks.
• Lastly, fold the nut mixture gently through the eggs.
• Divide this mixture between the two prepared cake pans.
• Bake in a pre-heated 350-degree F oven for 15 to 20 minutes.
• Cakes will be done when the top feels ‘just firm’.
• For the filling: Whip the cream until stiff.
• Add superfine sugar, vanilla essence, and rum (or liqueur).
• Beat a few seconds more until combined.
• Using a fork, roughly crush the raspberries, then gently fold into the cream.
• Place one of the cakes on a serving dish.
• Spread a thick layer of raspberry cream over the cake.
• Top with the second cake, and spread the top and sides with the remaining raspberry cream.
• Refrigerate for a minimum of 1 hour, and a maximum of 12 hours before serving.
• For a change, try this with ground walnuts and strawberries in place of hazelnuts and raspberries.

RASPBERRY POKE CAKE

Steps:

• Mix and bake cake in a 9x13 pan.
• Cool for 15 minutes in pan; then poke with fork at 1/2" intervals.
• Make sure you poke all the way down.
• Dissolve jello in boiling water.
• Add cold water and spoon over cake.
• Chill 3-4 hours.
• Top with whipping cream.

STRAWBERRY HAZELNUT CAKE

Steps:

• Preheat oven to 180 degrees.
• Grease a deep 20cm round cake tin, line bse with baking paper.
• Beat eggs and sugar in a bowl with an electric mixer until thick and creamy.
• Fold in sifted flour and hazelnuts, pour into prepared tin, bake for 30 minutes or until golden brown and firm in the centre.
• Turn onto wire rack to cool.
• Combine ricotta, jam and strawberries in a food processor or blender, blend until smooth, but with still some strawberry chunks.
• Cut cake horizontially into two, put ricotta mixture on bottom layer, place top on cake.
• Dust top of cake with icing sugar on completion.