Raspberry Mascarpone Coffeecake Food

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.

MASCARPONE DESSERT WITH RASPBERRY PUREE

Steps:

• Puree the raspberries in blender.
• Press through a fine sieve to remove seeds.
• In a medium bowl, beat together the mascarpone, sugar, vanilla and raspberry puree with electric mixer until smooth and fluffy.
• Spoon into individual dessert dishes and garnish with the extra raspberries.
• Refrigerate at least 1 hour before serving.

RASPBERRY MACARONS

Steps:

• Pulse confectioners' sugar and flour in a food processor until combined. Sift mixture 2 times.
• Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar; whisk until soft peaks form. Reduce speed to low; add superfine sugar. Increase speed to high; whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites; fold until smooth and shiny. Fold in puree and food coloring.
• Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip; pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging tip to sides rather than forming peaks. Tap sheets on work surface to release trapped air. Let stand for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until crisp and firm, about 10 minutes. After each batch, increase oven to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
• Let cool on sheets for 2 to 3 minutes. Transfer to a wire rack; let cool completely. (If sticking, spray water between parchment and hot sheet. The steam will help release macarons.)
• Sandwich 2 macarons with 1 teaspoon jam.

RASPBERRY MASCARPONE COFFEECAKE

Steps:

• Preheat oven to 350̊ F. Butter the bottom and sides of a 13 x 9 x 2-inch glass baking dish, set aside. For Filling: In a mixer bowl, beat together the marscapone cheese and the sugar. Add the egg, the lemon juice and the vanilla. Beat until smooth and set aside. For the Topping: In a small bowl, combine the butter, the sugar, the flour, the lemon rind and the salt. Blend until crumbly. Set aside. For the Cake: In a large bowl combine the dry cake mix, the water, the oil and the eggs. At a low speed, beat until mix is moistened. Beat at medium speed for 2 minutes. Fold in raspberries. Spread 2 1/2 cups of the batter in the bottom of the prepared baking dish. Spread filling over the cake batter. Drop spoonfuls of the remaining batter over the filling, taking care not to mix the layers. Sprinkle the topping evenly over the batter. Bake until top of cake is golden and a tester comes out clean, about 34 - 37 minutes. Remove cake from oven, place baking pan on cooling rack and cool completely.