RASPBERRY CUSTARD KUCHEN
Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. -Virginia Arndt, Sequim, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. , Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. , Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.
Nutrition Facts : Calories 328 calories, Fat 17g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 195mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 4g protein.
RASPBERRY CAKE ( GERMAN )
A typical cake served at German coffee tables. You can use any 11 in round form, though it is usually baked in a special 28 cm (11 in) low form, that, when turned upside down, will have a low rim to keep fruit from falling off the cake.
Provided by Inge 1505
Categories Dessert
Time 2h
Yield 12 pieces, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- NOTE: The jelly topping is optional, and many people don't like it because it is rather flavorless. It helps to fix the berries in place and keep them fresh longer. You can leave it completely or use a store-bought raspberry jelly, heated until liquid and pour this over fruit.
- Grease round 11 in (28 cm) form and dust with flour or fine dry breadcrumbs.
- Preheat oven to 350°F (180 C).
- Separate eggs. Beat egg whites with salt until stiff but not dry. Set aside.
- In a large bowl beat egg yolks with water until foamy and light in color. Gradually add sugar and vanilla. Beat until sugar is dissolved and batter is increased in volume.
- Mix flour and cornstarch, sift over egg yolks. Give egg whites on flour.
- With a rubber spatula carefully fold egg whites and flour into egg yolks just until blended.
- Pour batter in form and bake in the lower third of the oven for 18-22 minutes until golden yellow. Let rest in the turned-off oven for another 15 minutes.
- Remove cake from form and let cool completely. You can prepare ahead until this step and keep well wrapped cake for a day or freeze.
- For jelly (optional, see note on top), soak gelatin in 2 Tbs cold water for 10 minutes. Heat over low heat until liquid. Add 2 Tbs sugar and rest of water and heat, stirring, until sugar is dissolved. Remove from heat and cool until it is just pourable (20-30 minutes).
- For topping, whip the cream with 1 Tbs sugar until stiff*(for stabilizing cream, see note at the bottom). Put 1/4 of cream aside for decoration and spread rest evenly on cake.
- Arrange raspberries on top of cream. Pour jelly over fruit. Let jelly set for 30 minutes. Garnish cake with leftover whipped cream.
- Serve immediately, cut into 12 wedges.
- NOTE: If you can't serve it right away stabilize cream before assembling the cake:.
- Soak 1 teaspoon gelatin 10 minutes in 2 Tbs cold water. Heat until just dissolved. Let cool until barely warm. Stir in about 1/4 cup whipped cream. Fold this quickly but carefully into the rest of the cream (volume will deflate somewhat).
Nutrition Facts : Calories 453.6, Fat 19.9, SaturatedFat 11.1, Cholesterol 166.9, Sodium 96.3, Carbohydrate 63.7, Fiber 8.1, Sugar 32.7, Protein 7.6
CHOCOLATE RASPBERRY BAVARIAN CAKE
Provided by Food Network
Categories dessert
Yield 1 10-inch cake, about 12 servings
Number Of Ingredients 23
Steps:
- Finishing:
- You will need 1 10-inch springform pan.
- For the syrup, combine the sugar and water, bring to a boil and cool. Stir in the liqueur.
- For the chocolate filling, bring the cream to a boil. Remove from heat, add the chocolate, and allow to stand 2 minutes. Whisk in the butter until smooth and cool.
- To make the Bavarian, combine the raspberries and sugar in a saucepan. Bring to a boil and simmer 10 minutes. Use a food mill or a fine sieve to puree and strain away seeds. Cool. Combine the liqueur and gelatin in a small, heatproof bowl and soak 5 minutes. Place the bowl over simmering water to make liquid again, then whisk into cool puree. Whip cream and fold it in.
- Slice the genoise into two layers and place one in the bottom of a 10-inch springform pan. Moisten with half the syrup. Whip the cooled chocolate filling to lighten and spread half over cake layer; pour on half the Bavarian. Repeat with remaining cake layer, syrup, chocolate filling, and Bavarian. Chill to set.
- To unmold, run a small knife between dessert and mold and lift off side of pan. Whip the cream and spread over sides of dessert. Press some of the chocolate shavings into cream. Arrange raspberries on top in two concentric circles around the top rim, then sprinkle center with shavings and confectioners' sugar.
- One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper Set a rack at the middle level of the oven and preheat to 350 degrees. Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer. Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two. Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes. Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula. Bake the layer about 30 minutes until it is well risen and the center is firm to the touch. If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper. Yield: 1 round layer, 9 inches in diameter by 2 inches deep
CHARISHMA'S GERMAN TRIPLE CHOCOLATE RASPBERRY ORANGE CAKE,
I was in the mood to try out something different in cakes(and I love baking cakes). I used the Duncan Hines Super Moist German Chocolate cake mix to make this cake. Recently, I picked up a bottle of raspberry essence and today I used it in this cake. I also used fresh orange juice and would highly recommend all those who make this cake to use it and not store bought OJ. This cake takes a while to bake but is well worth the end result. It came out magnificent! I baked this for Sanjay uncle as a small food gift from our family to his on his birthday. Happy Birthday Sanjay uncle(9th May'2006)!!!
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Beat eggs one at a time in the mixing bowl until light and fluffy.
- Add water and beat again. You will see the mixture rise and air bubbles floating on top. This is essential and excellent. When you see this, it means that air has worked its magic by being incorporated into the mixture and thereby it has risen on beating.
- Add a little of the German chocolate cake mix at a time and mix well. You can start with the lowest mixing power level of your hand mixer and gradually go from 1 to 2 to 3(maximum power).
- Fold in the Nesquik chocolate powder and cocoa powder. Mix as above.
- Add the remaining German chocolate cake mix and mix as above.
- Now add the orange juice and mix as above.
- Next, add the raspberry and almond essences alongwith the olive oil and mix as above.
- Make sure you have mixed thoroughly and you must remember to scrape the mixture remaining on the sides of the mixing bowl.
- Now your mixture is ready to bake.
- Bake until a knife inserted in the center comes out clean(about 50-55 minutes).
- If you end up having extra cake batter, you can prepare muffins.
- I had extra batter and prepared 4 muffins.
- Bake the muffins at 180C for 20 minutes in a pre-heated oven until a knife inserted in the middle of each muffin comes out clean.
- Allow to cool in the muffin tray for 10 minutes.
- Invert onto a wire rack and allow to cool completely.
- Likewise, allow the cake to cool for 10 minutes and then invert on to a wire rack and allow to cool completely.
- Slice and serve or store wrapped in aluminium foil in the refrigerator until ready to serve.
- You may use an icing of your choice, I think whipped cream mixed with some chocolate frosting and sugar would be wonderful.
- Enjoy!
Nutrition Facts : Calories 2858.7, Fat 120.4, SaturatedFat 30, Cholesterol 634.5, Sodium 3545.6, Carbohydrate 433.5, Fiber 23.6, Sugar 265.3, Protein 43.3
RASPBERRY NUT BUTTER CAKE
This is a lovely show off cake, especially when you want a fancy finale to a dinner party. Sprinkle with confectioners sugar over top just before serving to make it look even more attractive and delectable.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
- Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.
- In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum.
- In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 41.6 g, Cholesterol 114.6 mg, Fat 21.4 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 9.5 g, Sodium 158.6 mg, Sugar 32.9 g
DADDY'S RASPBERRY CAKE
A staple in my house since I was little. Daddy would pick fresh raspberries from our bushes then make this delicious treat for dessert. A guaranteed success with your family.
Provided by xoxoemilyrae
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the entire bottom and sides of a 9-inch cake pan with shortening on a paper towel. Shake 1 tablespoon flour onto the pan until shortening is covered; turn pan over and lightly tap the bottom to remove excess flour.
- Sift 2 cups flour, baking powder, and salt together in a medium bowl.
- Cream sugar and butter together in a separate large bowl. Add eggs, 1 at a time, mixing thoroughly after each addition. Add vanilla extract and mix for 2 minutes. Add 1/2 of the flour mixture and mix thoroughly. Mix in milk. Mix in remaining flour mixture. Add 1/2 to 3/4 of the raspberries and mix until fully blended; mixture should be light pinkish red to purple in color. Pour into the prepared cake pan.
- Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool completely, about 30 minutes. Frost as desired and decorate with remaining raspberries.
Nutrition Facts : Calories 645.8 calories, Carbohydrate 93 g, Cholesterol 101.9 mg, Fat 28.2 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 13.4 g, Sodium 439.8 mg, Sugar 63.8 g
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