FLUFFY RASPBERRY TORTE
"Relatives at our reunion were quick to request the recipe when I brought this torte that's chock-full of fresh berries," recalls Dorothy Meyer of Markesan, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine cracker crumbs, butter and sugar. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of a 9-in. springform pan; set aside. , In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool. , Fold in whipped cream, raspberries and pecans. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 398 calories, Fat 21g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 197mg sodium, Carbohydrate 53g carbohydrate (31g sugars, Fiber 4g fiber), Protein 4g protein.
RASPBERRY TART
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield makes one 9-inch-square or 10-inch-round tart; serves 10 to 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.
SPECIAL RASPBERRY TORTE
With raspberry preserves, a burst of lemon and a homemade buttercream frosting, this berry-topped cake always gets rave reviews. It's my mom's absolute favorite. -Lori Lee Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter., Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean and edges are golden, Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. In a large bowl, beat shortening and butter until combined. Beat in confectioner's sugar alternately with extract and enough milk to reach a spreading consistency., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with half of the preserves. Top with another cake layer and 3/4 cup frosting. Place third cake layer over frosting; spread with remaining preserves. Top with remaining cake layer., Frost top and sides of cake with 1 cup frosting, forming a crumb coating. Refrigerate cake until frosting is set, about 30 minutes. Remove from refrigerator and cover with remaining frosting. Top with raspberries.
Nutrition Facts : Calories 599 calories, Fat 25g fat (10g saturated fat), Cholesterol 27mg cholesterol, Sodium 258mg sodium, Carbohydrate 90g carbohydrate (70g sugars, Fiber 1g fiber), Protein 5g protein.
RASPBERRY ORANGE MUFFINS
Provided by Food Network Kitchen
Time 55m
Number Of Ingredients 11
Steps:
- 1. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Line twelve 1/2-cup muffin cups with paper liners.
- 2. Whisk the flour, sugar, baking powder, salt and nutmeg together in a medium bowl. Whisk the oil, milk, eggs, and vanilla together in another bowl. Finely grate the zest from the oranges into the wet ingredients.
- 3. Make a small "well" or space in the center of the dry ingredients. Pour the wet ingredients and raspberries into the center. Stir the wet and dry ingredients together with a wooden spoon until the dry ingredients are moistened but still a bit lumpy. (Do not over mix the batter or your muffins will be dense and tough.) Divide the batter evenly among the muffin liners and sprinkle the tops generously with sugar (about 1/2 teaspoon per muffin).
- 4. Bake until golden brown and a toothpick inserted in the centers come out clean, about 25 to 30 minutes, rotating the pan halfway through cooking. Cool muffins in the pan on a rack for 5 to 10 minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
Nutrition Facts : Calories 259, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 37 milligrams, Sodium 222 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 5 grams
ALMOND AND RASPBERRY TORTE
Steps:
- Butter the cake pan, line the base with waxed or parchment paper, and then butter and flour it. Wash the raspberries, dry them on paper towels, and then snip off the blossom ends and stems. Sift together the flour, baking powder and salt. Heat the oven to 350 degrees. Cream the butter until smooth in an electric mixer. Add the sugar and continue to beat until soft and light, 2 to 3 minutes. Beat in the egg until well mixed, about 1 minute. Stir in the ground almonds by hand, followed by the flour mixture. Expect the batter to be quite stiff. Spread half the batter in the cake pan. Sprinkle the fruit on top and dot with the remaining batter so the fruit is almost covered. Bake until the torte starts to shrink from the sides of the pan and the top is firm when lightly pressed with a fingertip, 45 to 55 minutes. The top will be rustic looking, like a crumble. Let the torte cool for 10 to 15 minutes in the pan, then loosen the sides and slide the torte onto a rack to cool completely. Sprinkle it with confectioners' sugar and serve it warm or at room temperature.
RASPBERRY TORTE
Make and share this Raspberry Torte recipe from Food.com.
Provided by josamky1063
Categories Dessert
Time 2h15m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, 1/4 cup sugar and salt in a bowl and mix.
- well. Cut in the butter until crumbly. Pat over the.
- bottom of a 9x13-inch baking pan.
- Bake at 350 degrees for 15 to 18 minutes or until light.
- brown.
- Remove to a wire rack to cool.
- Combine 1 cup sugar and cornstarch in a saucepan and mix.
- well. Add the raspberries. Bring to a boil, stirring.
- constantly.
- Boil until thickened, stirring constantly. Cool slightly.
- Spoon over the baked layer.
- Chill in the refrigerator.
- Combine the marshmallows and milk in a saucepan.
- Cook over low heat until blended, stirring constantly.
- Remove from heat. Fold in the whipped cream. Spread.
- over the prepared layers.
- Chill until serving time.
Nutrition Facts : Calories 484.9, Fat 23.7, SaturatedFat 14.8, Cholesterol 70.7, Sodium 196.8, Carbohydrate 67.8, Fiber 2.5, Sugar 46.3, Protein 3.4
RASPBERRY CHOCOLATE TORTE
This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices
Provided by Orlando Murrin
Categories Treat
Time 40m
Yield Cuts into 12
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
- Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
- Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
- Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
- For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.
Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium
FROZEN ORANGE MOUSSE TORTE WITH BOYSENBERRY SAUCE
Categories Liqueur Dairy Egg Dessert Bake Freeze/Chill Orange Pistachio Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12 to 14
Number Of Ingredients 17
Steps:
- Make crust:
- Preheat oven to 350°F. Blend first 4 ingredients in processor until nuts are coarsely chopped. Add melted butter and blend until moist crumbs form. Press nut mixture onto bottom (not sides) of 9-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Freeze while preparing mousse.
- Make mousse:
- Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until candy thermometer registers 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat yolk mixture until cool and thick, about 6 minutes. Beat in liqueur.
- Beat 2 cups cream and orange peel in bowl to stiff peaks. Fold in yolk mixture. Pour mousse into crust. Cover and freeze overnight. (Can be prepared 3 days ahead; keep frozen.)
- Cut around pan sides to loosen torte. Release pan sides. Transfer torte to platter. If desired, spoon lightly sweetened whipped cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around top edge of torte; place orange triangles between rosettes. Garnish with whole pistachio nuts. Cut torte into wedges. Serve with Boysenberry Sauce.
RASPBERRY ORANGE SAUCE
This sauce is wonderful over "fudgy low-fat brownies", recipe in 'zaar. Also great over icecream or other cakes. from Heart Healthy Cooking by Becel
Provided by Derf2440
Categories Sauces
Time 27m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Combine raspberries, orange juice and sugar in saucepan.
- Bring to boil, stirring constantly.
- Dissolve constarach in water.
- Add to pan and cook stirring for 2 minutes.
- Chill sauce until cold, about 15 minutes.
Nutrition Facts : Calories 29.5, Fat 0.1, Sodium 0.3, Carbohydrate 7.3, Fiber 1, Sugar 5.5, Protein 0.2
RASPBERRY WALNUT TORTE
This is good during the winter, to bring memories of summertime berry harvests. Sauce recipe follows in directions.
Provided by Outta Here
Categories Dessert
Time 1h40m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine 1 cup flour, confectioners' sugar and butter; blend well.
- Press mixture into bottom of 9-inch x 9-inch pan. Bake for 15 minutes. Cool.
- Drain raspberries (reserve liquid for sauce). Spoon berries over cooled crust; sprinkle with walnuts.
- Beat eggs with sugar in a small bowl until light and fluffy. Add salt, 1/4 cup flour, baking powder, and vanilla; blend well. Pour over walnuts.
- Bake at 350F for 30-35 minutes until golden brown.
- Cool and cut into squares. Serve with ice cream or whipped cream and sauce.
- TO MAKE SAUCE:.
- Combine reserved berry juice with 1/2 cup water, 1/2 cup sugar and 2 tablespoons cornstarch, in saucepan. Cook over medium heat, stirring constantly, until thickened and clear. Stir in 1 tablespoon lemon juice.
Nutrition Facts : Calories 370.5, Fat 17.9, SaturatedFat 7.5, Cholesterol 68.5, Sodium 256.4, Carbohydrate 49.7, Fiber 2.5, Sugar 33.8, Protein 5
CHOCOLATE-RASPBERRY ANGEL FOOD TORTE
Here's a classic angel food cake dressed up in its Christmas best. This no-fuss torte tastes as great as it looks.-Lisa Dorsey, Pueblo, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Split cake horizontally into four layers. In a large bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form., To assemble, place one cake layer on a serving plate; spread with a third of the raspberry jam. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Chill until serving. Just before serving, garnish with raspberries and mint leaves.
Nutrition Facts : Calories 237 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 153mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
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