RASPBERRY VELVET
Provided by Jacques Pépin
Categories Food Processor Berry Dessert Freeze/Chill No-Cook Cocktail Party Valentine's Day Vegetarian Mother's Day Wedding Frozen Dessert Raspberry Summer Anniversary Birthday Shower Engagement Party Party Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4
Number Of Ingredients 6
Steps:
- Push the raspberries and preserves through a food mill, then strain through a fine-mesh strainer set over a stainless steel bowl to eliminate any remaining seeds. Or puree the berries with the preserves in a food processor, then strain through a fine-mesh strainer into a bowl. Add the water and mix well. (You should have about 2 cups.)
- Place the bowl in the freezer and freeze, stirring every hour or so, until it is half frozen and velvety.
- Meanwhile, pour the lime juice into one small saucer and put the sugar in another. Dip the rims of four stemmed glasses (preferably tulip champagne glasses) into the lime juice and then into the sugar, to create a border. Place the glasses in the freezer or refrigerator until serving time.
- At serving time, divide the raspberry velvet among the prepared glasses and decorate each with a sprig of mint. Serve immediately.
RED VELVET CAKE WITH RASPBERRY FILLING
A delicious sounding variation on the Red Velvet Cake. I had never heard of Red Velvet Cake until I visited my husband's relatives in Chicago. (They even have Duncan Hienz Red Velvet Cake Mix there). It a traditional holiday cake in their family and since I tried it I have been on a quest for the best recipe. This is my latest contender gleaned from the pages of Cooking Light.
Provided by SharleneW
Categories Dessert
Time 48m
Yield 1 9inch 2layer cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper.
- Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.
- Combine flour, cocoa, baking soda, baking powder and salt.
- Set aside.
- In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.
- Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.
- Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.
- Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
- Pour batter into prepared pans.
- Tap pans sharply on counter to remove any large air bubbles.
- Bake at 350°F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
- Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
- For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.
- Beat with a mixer at high speed for 3 minutes or until fluffy.
- Add powdered sugar and beat at low speed just until blended.
- To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.
- Spread frosting over top and sides of cake.
- Store cake loosely covered in refrigerator.
Nutrition Facts : Calories 372.3, Fat 9, SaturatedFat 5.6, Cholesterol 24.7, Sodium 282.2, Carbohydrate 69.2, Fiber 0.8, Sugar 46.1, Protein 4.5
RED VELVET CAKE WITH RASPBERRIES AND BLUEBERRIES
Provided by B. Smith
Categories Cake Milk/Cream Mixer Berry Chocolate Dessert Bake Fourth of July Mother's Day Cream Cheese Summer Birthday Shower Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
- Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.
- For frosting:
- Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.
- Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
RASPBERRY RED VELVET CAKE
Puréed fruit imparts much of the colouring in this rosy hued cake, that combines raspberries, cocoa and a good helping of cream cheese frosting
Provided by Jo Wheatley
Categories Dessert
Time 55m
Yield Cuts into 8 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm sandwich tins with baking parchment. Using an electric hand whisk, beat together the caster sugar and butter until light and fluffy. Add the eggs one at a time, beating well between each addition.
- Sieve the flour and cocoa powder into a bowl. Add half to the egg mixture and fold in carefully. Mix together the buttermilk, vinegar, cream cheese, raspberry purée and food gel. Fold half the buttermilk mixture into the cake batter and repeat the process with both the flour mixture and buttermilk mixture.
- Spoon the combined mixtures into your prepared tins and cook for about 25-30 mins, until an inserted skewer comes out clean. Leave to cool for 10 mins before turning out onto a wire rack.
- For the frosting, mix together the icing sugar and butter until soft and creamy, then stir in the cream cheese. Sandwich the cooled cakes together with half of the frosting, adding 150g fresh raspberries if you like, then spread the remaining frosting over the top. Will keep for up to 3 days in a cool place.
Nutrition Facts : Calories 750 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 62 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
RASPBERRY VELVET MELANGE
Make and share this Raspberry Velvet Melange recipe from Food.com.
Provided by Boo Chef in West Te
Categories Frozen Desserts
Time 4h10m
Yield 1 bowl, 8 serving(s)
Number Of Ingredients 7
Steps:
- Directions.
- 1. In a large bowl combine gelatin and boiling water. Stir until gelatin is dissolved. Stir in the cold water, 1/2 cup chocolate syrup, and whipping cream. Stir well to combine. Cover and chill about 1 hour or until cool but not set. Pour into a 1- to 2-quart electric ice cream maker; freeze gelatin mixture according to manufacturer's instructions. Ripen if desired.
- 2. Top each serving with remaining 1/2 cup chocolate syrup. Serve with raspberries.
Nutrition Facts : Calories 280.3, Fat 11.7, SaturatedFat 6.7, Cholesterol 31.3, Sodium 182.6, Carbohydrate 24.5, Fiber 1.1, Sugar 12.7, Protein 20.2
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