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
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.
FRESH RASPBERRY ICEBOX CAKE
Layered icebox cakes are so fun because they look impressive but couldn't be easier. Fresh raspberries make this one really special. Use Anna's Ginger Thins to get the scalloped edges, or regular gingersnaps if those are not available. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Stir mascarpone cheese; let stand at room temperature 30 minutes. Meanwhile, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Reserve 1/2 cup cream; cover and refrigerate. Add lemon zest and mascarpone to remaining whipped cream; beat until stiff peaks form, 30-60 seconds., On a serving plate, spread 1/2 cup of the cream mixture in a 7-in.-diameter circle. Arrange 6 cookies in a circle on top of the cream, placing a seventh cookie in the center. Gently fold 4 cups of raspberries into remaining cream mixture. Spoon about 1 cup raspberry cream mixture over the cookies. Repeat layers 6 times, ending with cookies (there will be 8 cookie layers in all). Spread reserved whipped cream over cookies; top with remaining raspberries. Refrigerate, covered, overnight.
Nutrition Facts : Calories 421 calories, Fat 35g fat (21g saturated fat), Cholesterol 91mg cholesterol, Sodium 132mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 3g fiber), Protein 4g protein.
FRESH RASPBERRY COFFEE CAKE
Stir berries into coffee cake for a burst of freshness in the morning. The glaze adds a little sweetness.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 9
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour.
- In medium bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened. Fold in raspberries. Spread in pan.
- Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
- In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.
Nutrition Facts : Calories 300, Carbohydrate 42 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 19 g, TransFat 0 g
FRESH RASPBERRY CREAM CAKES
These little Cream Cakes/Tarts are the perfect Summertime Dessert. With the abundance of fresh raspberries and not having to turn the oven on, make these a great choice. They make a lovely presentation and the recipe yields 12 cakes, which can be stored in the freezer for up to 2 weeks (perfect for unexpected guests). This recipe was in the April edition of Cottage Living Magazine. Recipe courtesy of Anne Byrn. Note: Cooking time includes 3 hours for freezing the cakes.
Provided by JTsMom
Categories Frozen Desserts
Time 3h30m
Yield 12 cakes, 12 serving(s)
Number Of Ingredients 7
Steps:
- Insert foil liners into 12 muffin cups; set aside.
- Stir together first 3 ingredients in a medium bowl. Spoon about 1 tablespoon mixture into each liner, pressing down firmly with fingers to form crust.
- Reserve 12 raspberries for garnish. Place remaining raspberries in food processor; pulse 10 seconds or until smooth. Reserve 1/2 cup for filling. Press remaining puree through a fine, wire-mesh sieve over a small glass bowl, using back of a spoon to squeeze out juice. Discard pulp and seeds. Cover and chill raspberry juice.
- Beat cream cheese at low speed with an electric mixer until creamy. Add sweetened condensed milk and reserved 1/2 cup pureed raspberries, beating until just combined. Fold in 1 1/2 cups whipped cream.
- Top each crust with about 1/3 cup of mixture. Cover with plastic wrap, and freeze 3 hours or until firm.
- Remove cakes from freezer; peel away foil liners, and place cakes on serving plates. Let stand 15 minutes before serving. To serve, dollop remaining whipped cream evenly onto each cake. Drizzle with reserved raspberry juice, and top with reserved raspberries. Store ungarnished, covered with plastic wrap, in freezer up to 2 weeks.
Nutrition Facts : Calories 256, Fat 14.2, SaturatedFat 7.7, Cholesterol 39, Sodium 166.6, Carbohydrate 27.7, Fiber 1.7, Sugar 21.7, Protein 5.9
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