Raspberry Pound Cake With Vin Santo Cream Recipes

Steps:

• For the dough: To the bowl of a food processor, add the butter, flour, granulated sugar, salt and lemon zest. Pulse until it resembles coarse sand. Add the egg yolk and a tablespoon of water. Pulse until the mixture forms a crumbly dough, but holds its shape when pinched. (If too crumbly, add a little bit more water.)
• Turn the dough out onto a clean work surface. Knead very lightly until the dough comes together. Pat into a disc, then roll into a 1/4-inch-thick circle, turning the dough regularly and flouring as needed to ensure it doesn't stick.
• Spray six 4-inch ring molds with the nonstick spray. Cut out 4 dough rounds slightly larger than 4 inches, then transfer a piece of dough to the center of each ring mold, bringing it up the edges to make a rustic tart crust. Slide a spatula underneath to transfer to a half-sheet tray lined with parchment paper. Place in the fridge to chill for 30 minutes.
• For the filling: Preheat the oven to 350 degrees F.
• Brown the butter in a medium skillet over medium-high heat, cooking until it is light brown in color and smells nutty. Transfer the browned butter to the bowl of a stand mixer fitted with a paddle attachment. Add the granulated sugar and vanilla extract. Turn on the mixer and gradually add the flour. Add 3 eggs, one at a time. Scrape down the sides and mix to combine.
• Remove the dough from the fridge. Fill the tarts evenly with the filling and top with the grapes. Make an egg wash by beating the remaining egg in a bowl with a bit of water and brush the crusts. Sprinkle with the turbinado sugar. Transfer to the oven and bake for 20 minutes.
• To finish: Add the vin santo and lemon juice to a medium saute pan. Turn on the heat to medium-low and reduce until thick and caramel-like, 5 to 6 minutes. Carefully add the heavy cream and swirl the pan to incorporate. Allow the mixture to come back to a boil, then lower the heat add the butter one pat at a time.
• Spoon the mascarpone into quenelles (little oblong dollops) and place on a sheet tray lined with parchment. Place in the fridge to chill for 10 to 15 minutes.
• To plate: Spoon a bit of vin santo caramel on the bottom of a plate and dot with the vin cotto. Place the crostata down and top with a mascarpone quenelle. Garnish with thyme leaves and powdered sugar. Repeat to make 5 more servings.

Steps:

• Place an oven rack in the lower third of the oven and preheat the oven to 350°F. Butter and flour a 9 x 5 x 3-inch nonstick loaf pan.
• In a medium bowl, combine the flour, baking powder, orange zest, cinnamon, and salt. Whisk to combine. Place 3 tablespoons of the flour mixture in a small bowl. Add the mashed raspberries and gently toss until coated (the mixture may clump).
• In a stand mixer fitted with the paddle attachment, beat together the granulated sugar and butter until light and fluffy, about 2 minutes. With the machine running, add the eggs one at a time. Add the vanilla extract. Add the dry ingredients, a small amount at a time, mixing until just incorporated. Gently fold in the raspberries with a rubber spatula (see Cook's Note).
• Pour the mixture into the prepared pan and bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
• To make the vin santo cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream until it holds soft peaks. Add the vanilla extract, confectioners' sugar, and vin santo. Continue to whip until the cream holds stiff peaks.
• Transfer the pound cake to a serving platter. Slice and serve with a dollop of the vin santo cream.
• Make sure you barely fold in the mashed raspberries so you get a pretty marbled effect; if you mix too vigorously, the raspberries will break down and turn the pound cake purple.

Steps:

• For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
• For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
• To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.

Steps:

• Preheat the oven to 325°F (160°C).
• In a medium saucepan, combine the raspberries, 1 cup sugar, and the water and bring to boil over medium-high heat, stirring occasionally and mashing the raspberries with the back of a wooden spoon. Reduce the heat to medium and cook for 20-25 minutes, until slightly thickened. Strain the raspberry mixture through a fine-mesh sieve into a medium bowl, discarding the seeds. Cover and set aside to cool at room temperature or in the refrigerator.
• In a large bowl, whisk together the flour, baking powder, and baking soda.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, remaining 2½ cups sugar, and salt. Beat on medium speed for about 6 minutes, until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula and beat again for 1-2 minutes, until fully incorporated. Add the eggs, 1 at a time, beating well after each addition. Reduce the mixer speed to low and add the buttermilk and vanilla.
• Add a third of the flour mixture and beat on medium speed until incorporated. Add half of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
• Transfer a third of the batter to a medium bowl and add the cooled raspberry purée, folding to incorporate. Add the pink food coloring, if using.
• Grease a 12-inch Bundt pan with nonstick spray and dust with flour.
• Scoop half the plain batter into the prepared Bundt pan. Scoop the raspberry batter on top, using an offset spatula or the back of a spoon to smooth evenly. Scoop the remaining plain batter on top of the raspberry layer and smooth evenly. Using a skewer or knife, swirl the batters together.
• Bake the cake for 75-85 minutes, or until a cake tester inserted to the center comes out clean. Let the cake cool in the pan for 20 minutes, then invert onto a plate and unmold from the pan. Let cool completely on a wire rack, about 1 hour.
• While the cake is cooling, make the cream cheese icing: In a large bowl, combine the cream cheese and butter. Whip with an electric hand mixer until smooth, 1-2 minutes. Add the powdered sugar and whip on medium-low speed until incorporated, scraping down the sides of the bowl as necessary. Add the vanilla, salt, and heavy cream, as needed, and whip until the icing is smooth and thick, yet pourable.
• Pour the icing over the top of the cooled cake, letting it drip down the sides. Arrange the raspberries around the top of the cake, spacing evenly. Let the icing set completely, about 30 minutes, then dust with powdered sugar.
• Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then butter and flour it. Using an electric mixer, cream together the butter and sugar until light. Mix in the lemon zest. Add the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
• Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine. Spread half of the batter in the prepared pan. Cover with the raspberries. Top with the remaining batter, smoothing out the top.
• Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Sift together the flour, salt and nutmeg. Set aside.
• Beat the butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add 2 3/4 cups sugar, beating at medium speed for 5 to 7 minutes. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
• Pour the batter into the prepared pan. Bake in the preheated oven until a wooden toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool in pan on wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.
• For the raspberry sauce: combine raspberries, 1/4 cup sugar, and 1 teaspoon creme de cassis in a medium bowl. Stir gently until sugar dissolves; cover and chill at least 3 hours. Serve over pound cake.