Raspberry Cake With Marsala Crème Fraîche And Raspberries Recipes

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RASPBERRY CAKE WITH MARSALA, CRèME FRAîCHE, AND RASPBERRIES



Raspberry Cake with Marsala, Crème Fraîche, and Raspberries image

Categories     Cake     Berry     Dairy     Dessert     Bake     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 14

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 cup Marsala
1/4 cup fresh orange juice
14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
1 cup plus 4 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
4 cups fresh raspberries
2 cups crème fraîche or sour cream

Steps:

  • Position rack in center of oven and preheat to 400°F. Butter 10-inch-diameter springform pan. Whisk first 5 ingredients in medium bowl to blend. Combine Marsala and orange juice in small bowl. Beat 12 tablespoons butter and 1 cup sugar in large bowl until well blended. Beat in eggs, vanilla, and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions. Transfer batter to prepared pan. Sprinkle with 1 1/2 cups raspberries.
  • Bake cake until top is gently set, about 20 minutes. Reduce oven temperature to 375°F. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until tester inserted into center of cake comes out clean, about 15 minutes. Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.
  • Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crème fraîche mixture.) Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve.

RASPBERRY CAKE



Raspberry Cake image

Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this whipped topping substitute), the festive results make a cool and refreshing dessert. -Marion Anderson, Dalton, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 10

1 package white cake mix (regular size)
1 package (3 ounces) raspberry gelatin
4 large eggs
1/2 cup canola oil
1/4 cup hot water
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
FROSTING:
1 carton (12 ounces) frozen whipped topping, thawed
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
Fresh raspberries, optional

Steps:

  • In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.

Nutrition Facts : Calories 330 calories, Fat 15g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

FROZEN RASPBERRY CAKE



Frozen Raspberry Cake image

Delicious raspberry cake that can be made with fresh or frozen berries. Freezes well.

Provided by Janeen Stewart Griffith

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 50m

Yield 9

Number Of Ingredients 13

½ cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon unsalted butter
1 cup all-purpose flour
¾ cup white sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅓ cup buttermilk
⅓ cup unsalted butter, melted and cooled
1 large egg
½ teaspoon vanilla extract
1 ¼ cups frozen raspberries

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
  • Mix brown sugar, flour, and butter together in a bowl to make a crumbly topping. Set aside.
  • Combine flour, white sugar, baking powder, baking soda, and salt in a large bowl.
  • Beat buttermilk, melted butter, egg, and vanilla extract together in another bowl. Stir into dry ingredients. Spread batter into the prepared pan. Sprinkle with raspberries, then with crumbly topping.
  • Bake in the preheated oven until well browned and a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 260.4 calories, Carbohydrate 43.2 g, Cholesterol 42.5 mg, Fat 9 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 5.4 g, Sodium 148.8 mg, Sugar 29.9 g

CHOCOLATE RASPBERRY RUFFLE CAKE



Chocolate Raspberry Ruffle Cake image

Alice Medrich recipe, found in Baking with Julia. Amazing, amazing cake recipe. This took me an entire LONG day to make, but it is well worth it. I'd also advise practice before you make it for company--I am glad I practiced on my husband once before I make it for a crowd. Absolutely decadent recipe by the queen of chocolate. See directions below for needed equipment.

Provided by spatchcock

Categories     Dessert

Time 18h

Yield 1 very difficult cake

Number Of Ingredients 19

3 tablespoons hot clarified unsalted butter
1 teaspoon pure vanilla extract (optional)
1/3 cup all-purpose flour, plus
1 tablespoon sifted all-purpose flour
1/3 cup sifted unsweetened cocoa powder, plus
1 tablespoon sifted unsweetened cocoa powder, preferably Dutch-processed
4 large eggs
2/3 cup sugar
1 lb bittersweet chocolate or 1 lb semisweet chocolate, finely chopped, for ruffles
1/3 cup water
1/3 cup sugar
1/4-1/3 cup eau de vie, de framboise (I used rum) or 1/4-1/3 cup white rum (I used rum)
3 cups creme fraiche (homemade or store-bought)
2 teaspoons pure vanilla extract
2 -3 tablespoons sugar
5 ounces semisweet chocolate or 5 ounces bittersweet chocolate, finely chopped
3 tablespoons boiling water
2 (5 ounce) containers fresh raspberries
3 ounces bittersweet chocolate or 3 ounces semisweet chocolate, finely chopped, for the wrap

Steps:

  • First of all: these are not typical directions, but you need to know about needed equipment before attempting this cake. Here it is:.
  • 8-inch round cake pan, at least 2 inches high.
  • 8-inch round cake pan with removable bottom or 8-inch springform pan.
  • untreated heavy-duty jelly-roll pans.
  • rubber spatula, offset spatula, and flexible 8-inch metal icing spatula.
  • decorating turntable, lazy Susan, or inverted round cake pan.
  • ridged plastic shelf liner, freezer paper, or 055 Mylar (I used the plastic shelf liner).
  • parchment paper and waxed paper.
  • MAKING THE CAKE:.
  • Position a rack in the lower third of the oven or just below the center of the oven and preheat the oven to 350°F Fit the bottom of an 8-inch round cake pan, one at least 2 inches high, with parchment paper and set aside.
  • Pour the clarified butter into a 1-quart bowl and stir in the vanilla extract, if you're using it. The butter must be hot when added to the batter, so either keep the bowl in a skillet of hot water or reheat at the last minute.
  • Although the flour and cocoa were sifted before they were measured, they need to be triple-sifted together. Sift or sieve the flour and cocoa together 3 times, then set sifter on a plate or piece of waxed paper and return the dry ingredients to the sifter. Keep close at hand.
  • Whisk the eggs and sugar together in a large heatproof bowl or the bowl of a heavy-duty mixer. Set the bowl over direct heat or in a pan of barely simmering water and heat the eggs, whisking constantly, until they are warm to the touch. Remove the bowl from the heat and, working with a heavy-duty mixer fitted with the whisk attachment (or using a hand-held mixer), beat the eggs at high speed until they are cool, have tripled in volume, and hold a ribbon when the whisk is lifted.
  • Sift one third of the dry ingredients over the eggs and, using a large rubber spatula, fold in gently but thoroughly. When the color of the batter is almost uniform, fold in the rest of the flour-cocoa mixture.
  • Spoon about 1 cup of the batter into the hot clarified butter add fold together until well blended. Spoon this over the batter and, using the large rubber spatula, gently fold into the batter.
  • Spoon the batter into the pan: there's no need to smooth the top or rap the pan on the counter, as is sometimes done with foam-based cakes. Bake the cake for 25-30 minutes, or until top of the cake springs back when pressed gently. Transfer the pan to a rack and let the cake cool in the pan.
  • When the cake is completely cool, run a small knife around the sides of the pan to release the cake and unmold onto a rack; invert right side up onto a piece of parchment paper. (The cake can be made ahead to this point, wrapped well, and kept in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw, still wrapped, at room temperature.).
  • PREPARING THE CHOCOLATE:.
  • The chocolate is going to be spread and then scraped into ruffles from four baking pans; if you don't have enough pans, you can make the ruffles in 2 batches. Choose heavy-duty jelly-roll pans that are neither warped nor dented, neither nonstick non treated with special coatings. Keep them close at hand.
  • Melt the chocolate in a heatproof bowl set in a skillet of barely simmering water, in the top of a double boiler over an inch of simmering water, or in a microwave oven sat at medium power. Stir the chocolate regularly until it is fully melted. Smooth, and 115F to 120F (You can test the temperature with an instant-read thermometer or by putting a drop on your top lip - it should feel warm.).
  • Hold the bottom of one of the baking sheets over a burner (either gas or electric) and, moving it back and forth, heat it until it is warm but not hot enough to burn your fingers. Put the baking pan upside down on a flat surface and pour on about 1/3 cup of the chocolate. Use an offset spatula to spread the chocolate thinly and evenly over the bottom of the baking pan: the chocolate will only be about 1/16 inch thick. Refrigerate the pan for at least 30 minutes, or for as long as several hours, depending on your schedule. (It is better to chill the pans for a long time and let them come up to ruffling temperature - in which case they'll stay at temperature longer - than to catch them the moment they turn cool enough to ruffle.) Repeat with rest of the chocolate and the other baking pans.
  • MAKING THE RUFFLES:.
  • To shape the ruffles, work with one baking pan of chocolate at a time. Remove a pan of chocolate from the refrigerator and leave it at room temperature to warm gradually until it is pliable enough to be scraped.
  • Place the baking pan on a counter in front of you, a short side braced against your body. Hold the end of the blade of a then, flexible 8-inch metal icing spatula in your left hand (reverse procedures if left-handed) and, with your right hand, grab the blade close to the handle. You should have 4 to 5 inches of blade exposed and available for ruffling.
  • Using the top left corner of the pan as your staring point and imagining that corner of the pan as 12 o'clock, position your left hand in that corner, and your right at 2 o'clock. Press the edge of the blade against the chocolate at a very shallow angle, as if you were going to slide the spatula blade under the chocolate. Now slide the blade forward, moving your right hand down to 5 o'clock and then pivoting the blade to the left, all the way to the edge of the pan. As your right hand is moving down, so is your left, although not as far - your left hand will move down 4 to 5 inches. This is an important point - if you don't move your left hand down, you'll end up with tight curls of chocolate rather than ruffles. As you scrape and ruffle the chocolate against the blade and then make the pivot, the chocolate will gather against the blade -- use your left hand to pinch the chocolate so that the ruffles form a fan and the pinched part is a little handle. You've completed one ruffle.
  • As you make each ruffle, place it on a parchment or waxed paper-lined baking sheet and refrigerate. When the ruffles harden, you can layer them between sheets of waxed paper. (Store them in a container in the refrigerator; they'll keep for a few days.).
  • Make 2 more ruffles across the top of the pan, using the previously Scraped area as your guide -- the left-hand corner of chocolate will be your 12 o'clock point and the cleaned-off section of the pan your edge, or end point. Make the next three ruffles just below; then turn the pan around to get to the chocolate on the bottom and make three more. With practice -- and ruffling takes lots of practice -- you'll get 9 ruffles from each pan. Don't worry if you get fewer at the start.
  • If, as sometimes happens, your ruffles crack or you get rolls of chocolate, not ruffles, it might be because the chocolate is too cold -- give it a few more minutes at room temperature before you try again. If the chocolate melts and gets gooey next to the spatula, it's too soft and needs a minute or two more in the refrigerator. When the temperature is just right -- smooth and pliable -- but you still can't get a nicely fanned ruffle, angle the blade differently as you scrape.
  • FOR THE SYRUP:.
  • Bring the water and sugar to the boil in a small saucepan, stirring to dissolve the sugar, and simmer for 2 to 3 minutes. Remove from the heat and cool. Add 1/4 cup of the eau-de-vie. Taste the syrup and decide if you'd like a little more of the liqueur; set aside.
  • FOR FILLING AND WRAP.
  • Beat the creme fraiche with the vanilla extract to soft peaks, then add 2 Tbsp of the sugar, beating until thickened. Taste and add more sugar if you want it, then continue to beat until the cream just begins to stiffen. Cover and keep refrigerated until needed.
  • Assembling the Cake -- Cut the cooled genoise into 3 even layers with a long serrated knife. Fit one layer into the bottom of a high-sided 8-inch round cake pan with a removable bottom or an 8-inch springform pan and brush the layer with syrup.
  • Place the chopped chocolate in a small bowl and whisk in the boiling water until the chocolate is fully melted and smooth. Switch to a rubber spatula and folds 1/4 cup of the creme fraiche into the chocolate. Fold in another cup of the creme fraiche and then quickly, before it hardens, spread the chocolate creme fraiche evenly over the genoise layer in the pan.
  • Moisten the second layer of genoise with syrup and set it, moistened side down, in the pan, pressing gently to level it on the chocolate creme fraiche. Moisten the top of the layer with some of the syrup and top with an even layer of fresh raspberries, leaving just a bit of space between each berry. Keep 1 perfect berry in reserve.
  • Beat the remaining creme fraiche until it holds its shape. Spoon 1 to 2 cups of the creme fraiche over the berries and, using an offset spatula, delicately smooth the creme fraiche over and between the berries.
  • Moisten the remaining layer of genoise with syrup and set it, moistened side down, into the pan, again pressing lightly to set it in place.
  • Chilling the Cake -- Cover the cake and the remaining creme fraiche with plastic and refrigerate for at least 2 to 3 hours, or up to 24 hours.
  • Run a knife around the sides of the cake, then release and remove the pan or the ring of the springform pan. Put the cake, still on its pan bottom, on a large piece of parchment paper and set the cake on a decorating turntable, a lazy Susan, or a large inverted cake pan.
  • Making the Wrap -- Using ridged plastic shelf liner (available in hardware and housewares stores), freezer paper, or 500 Mylar (from an art supply store), cut a strip 26 inches long and 3/8 inch wider than the height of the finished cake, about 3 inches. Place a larger piece of waxed paper on the counter in front of you --this is your drip sheet -- and put the strip on the waxed paper. (If you're using ridged plastic or Mylar, put the smooth glossy side face up.).
  • Melt the chocolate in the top of a double boiler set over an inch of barely simmering water or in a microwave oven set at medium power, stirring chocolate once or twice until melted and smooth. The chocolate should be between 115F to 120°F Pour the chocolate down the center of the strip, spreading it with an offset spatula across the entire strip and beyond -- let it run over a bit onto the waxed paper. (You can scrape up the chocolate from the waxed paper later and remelt it when you need a dollop of chocolate to finish the cake.).
  • Slip the point of a small knife under one edge of the chocolate-coated strip and grab the edges of the strip with your fingers.
  • Slide your free hand under the strip and grab the other end. Lift the strip and fit it neatly around the cake, positioning it so that the chocolate side is against the cake. Press one end against the cake and leave the other end standing away from the cake at the point where it would overlap if you pressed it closed. Slip a small piece of waxed paper into this spot, just to hold your place.
  • ASSEMBLY AND FINISHING.
  • Chilling the Wrapped Cake -- Refrigerate the cake of at least 1 hour, until the chocolate hardens.
  • Finishing the Wrapped Cake -- Place the cake on the decorating turntable and spread the remained creme fraiche over the top, spreading it out to the edge of the band.
  • Remove the chocolate ruffles from the refrigerator and, beginning at the outside edge, arrange the ruffles in a circle, planting them gently in the creme fraiche and allowing their frilly edges to extend beyond the cake's rim. Continue to arrange the ruffles in slightly overlapping concentric circles until the creme fraiche is covered. Put the reserved perfect raspberry in the center of the cake and chill the cake for about 15 minutes, until firm (or up to 6 hours, if necessary), before removing the plastic and serving.
  • To remove the plastic on the chocolate band, discard the waxed paper "place keeper" and peel away an inch of the plastic from the end of the band attached to the cake. Put a dollop of melted chocolate on that end to act as glue and overlap the other end of the band, pressing lightly to seal it. Carefully remove the plastic. If the plastic sticks, put the cake back in the refrigerator for about 10 minutes, then try again.
  • To cut the cake, dip a long sharp serrated knife into hot water, wipe it dry, and cut straight down. Since the first piece is often difficult to remove, it's best to make it a generous, easier-to-remove slice.
  • Storing -- Although the parts of the cake can be made well in advance, the assembled cake should be served the day it is made.

RASPBERRY CREAM CAKE



Raspberry Cream Cake image

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

1 package yellow cake mix (regular size)
1/4 teaspoon baking soda
1-1/3 cups water
4 large egg whites
2 tablespoons unsweetened applesauce
1-1/3 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
3/4 teaspoon vanilla extract
1-1/2 cups fresh raspberries, divided
1/2 cup fat-free hot fudge ice cream topping
1 tablespoon light corn syrup

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.

RASPBERRY AND MARSALA TRIFLE



Raspberry and Marsala Trifle image

Categories     Milk/Cream     Mixer     Dairy     Fruit     Dessert     Bake     Valentine's Day     Raspberry     Marsala     Summer     Chill     Bon Appétit

Yield Serves 10

Number Of Ingredients 10

Cake
1 18 1/2-ounce package Duncan Hines Moist Deluxe Butter Recipe Golden cake mix
2/3 cup dry Marsala
Filling
3 12-ounce packages frozen unsweetened raspberries, thawed, drained
3 tablespoons plus 3/4 cup sugar
9 large egg yolks
1 cup dry Marsala
1 1/2 cups chilled whipping cream
1 1/2-pint basket fresh raspberries

Steps:

  • For Cake:
  • Butter and flour 13x9x2-inch baking pan. Prepare cake according to package instructions, substituting 2/3 cup Marsala for water. Bake cake and cool completely. Cut cake crosswise into thirds. Cut cake lengthwise into 1-inch-wide slices. Set aside.
  • For filling:
  • Mix thawed frozen raspberries and 3 tablespoons sugar in large bowl. Set aside.
  • Using handheld mixer, beat egg yolks and remaining 3/4 cup sugar in large metal bowl until well blended. Beat in 1 cup dry Marsala. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat until mixture triples in volume and registers 160°F on thermometer, about 6 minutes. Remove bowl from over water. Cool yolk mixture to room temperature, whisking occasionally.
  • Using electric mixer with clean dry beaters, beat 3/4 cup cream in large bowl until stiff peaks form. Fold whipped cream into yolk mixture.
  • Arrange enough cake slices in 12-cup trifle dish to cover bottom. Spoon 1 cup of raspberry mixture over cake, allowing some to show at sides of bowl. Pour 1 1/2 cups filling over; smooth top. Arrange enough cakes slices over filling to cover completely. Spread 1 cup raspberry mixture over, allowing some to show at sides. Pour 1 1/2 cups filling over. Arrange enough cake slices over filling to cover completely. Spread remaining raspberry mixture over. Pour remaining filling over; smooth top. Cover and refrigerate trifle at least 4 hours or overnight.
  • Using electric mixture, beat 3/4 cup chilled whipping cream to stiff peaks in medium bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish trifle with raspberries.

RASPBERRY AND MARSALA TRIFLE



Raspberry and Marsala Trifle image

The combination of the custard, marsala and raspberries is wonderful. Could use your favorite butter cake or pound cake recipe. Bon Appetit, December 1995.

Provided by swissms

Categories     Dessert

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 12

1 (18 1/2 ounce) package duncan hines moist deluxe butter recipe cake mix
2/3 cup dry marsala
1 1/4 cups water, adjust quantity according to package directions
1/3 cup vegetable oil, adjust quantity according to package directions
3 eggs, adjust quantity according to package directions
3 (12 ounce) packages frozen unsweetened raspberries, thawed, drained
3 tablespoons sugar
3/4 cup sugar
9 large egg yolks
1 cup dry marsala
1 1/2 cups chilled whipping cream
1 1/2 pints basket fresh raspberries

Steps:

  • Cake:.
  • Butter and flour 13x9x2-inch baking pan. Prepare cake according to package instructions, substituting 2/3 cup Marsala for water. Bake cake and cool completely. Cut cake crosswise into thirds. Cut cake lengthwise into 1-inch-wide slices. Set aside.
  • Filling:.
  • Mix thawed frozen raspberries and 3 tablespoons sugar in large bowl. Set aside.
  • Using handheld mixer, beat egg yolks and remaining 3/4 cup sugar in large metal bowl until well blended. Beat in 1 cup dry Marsala. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat until mixture triples in volume and registers 160°F on thermometer, about 6 minutes. Remove bowl from over water. Cool yolk mixture to room temperature, whisking occasionally.
  • Using electric mixer with clean dry beaters, beat 3/4 cup cream in large bowl until stiff peaks form. Fold whipped cream into yolk mixture.
  • Arrange enough cake slices in 12-cup trifle dish to cover bottom. Spoon 1 cup of raspberry mixture over cake, allowing some to show at sides of bowl. Pour 1 1/2 cups filling over; smooth top. Arrange enough cakes slices over filling to cover completely. Spread 1 cup raspberry mixture over, allowing some to show at sides. Pour 1 1/2 cups filling over. Arrange enough cake slices over filling to cover completely. Spread remaining raspberry mixture over. Pour remaining filling over; smooth top. Cover and refrigerate trifle at least 4 hours or overnight.
  • Using electric mixture, beat 3/4 cup chilled whipping cream to stiff peaks in medium bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish trifle with raspberries.

Nutrition Facts : Calories 557.3, Fat 27.6, SaturatedFat 10, Cholesterol 251.8, Sodium 325.5, Carbohydrate 67, Fiber 8.6, Sugar 40.5, Protein 7.7

RASPBERRY-CREAM LAYER CAKE



Raspberry-Cream Layer Cake image

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

Unsalted butter, for cake pans
1 recipe Classic Yellow Cake Batter
2 cups raspberries
3 tablespoons confectioners' sugar
2 cups cold heavy cream

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

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From fooddiez.com


RASPBERRY CAKE WITH MARSALA, CREME FRAICHE, AND RASPBERRIES
2007-08-07 Sour cream can be substituted for the creme fraiche but it won’t be as good. Enjoy! Raspberry Cake with Marsala, Creme Fraiche, and Raspberries. 1 1/2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon ground nutmeg 1/2 cup Marsala 1/4 cup fresh orange juice
From abreiden.wordpress.com


RASPBERRY CAKE WITH MARSALA, CREME FRAICHE, AND …
Continue baking until tester inserted into center of cake comes out clean, about 15 minutes. Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature. Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover ...
From blimacake.com


FOODCOMBO
total -> aaaa2021
From foodcombo.com


RASPBERRY CAKE WITH MARSALA, CREME FRAICHE, AND RASPBERRIES
Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crème fraîche mixture.) Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve. This recipe yields 10 servings.
From cookingindex.com


RASPBERRY CREME CREPES - MAMA NEEDS CAKE® - RASPBERRIES
2018-06-30 Spread 1/4 cup mixture onto skillet and move skillet to allow crepe mixture to spread and thin out. Cook crepes for 30 - 45 seconds or until golden brown and firm on edges. Flip crepe and cook for 30 seconds more. Place crepes on plate and add 1 to 1 1/2 tbsp of cream cheese mixture onto crepe. Top with Raspberry compote and roll up.
From mamaneedscake.com


RASPBERRY VANILLA CAKE WITH BUTTERCREAM FROSTING | CAKE FRIDAY …
2014-09-05 125g fresh raspberries. Preheat the oven to 180º C. Grease 2 x 15cm baking tins and line with parchment paper. Cream together the butter, castor sugar and vanilla extract until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt.
From bibbyskitchenat36.com


RECIPETHING - RASPBERRY CAKE WITH MARSALA
4 cups fresh raspberries ; 2 cups crème fraîche or sour cream ; Directions. Position rack in center of oven and preheat to 400 F. Butter 10-inch diameter springform pan. Wisk first 5 ingredients in medium bowl to blend. Combine Marsala and orange juice in small container. Beat 12 tablespoons butter (I put in 14 in error) and 1 cup of sugar in ...
From recipething.com


RASPBERRY CAKE WITH MARSALA, CREME FRAICHE, AND RASPBERRIES …
2010-04-27 1/2 c. Marsala; 1/4 c. fresh orange juice; 14 Tbsp. unsalted butter - (1 3/4 sticks) room temperature; 1 c. sugar plus; 4 Tbsp. sugar; 2 lrg Large eggs; 1 tsp vanilla extract; 1 tsp grated lemon peel; 4 c. fresh raspberries; 2 c. creme fraiche or …
From cookeatshare.com


CRèME FRAîCHE RASPBERRY CAKE - FORK AND FLOWER
2014-08-06 preheat the oven to 175° c / 350° f to top / bottom heat. grease and flour a loaf tin of 25 cm. for the dough combine flour, baking soda, baking powder and salt and put aside. in another bowl, combine butter and sugar with a hand mixer until creamy. add one egg after another. now add crème fraîche and flour mix, alternating between the two. carefully fold in …
From forkandflower.com


RASPBERRY CAKE WITH MARSALA, CRèME FRAîCHE, AND RASPBERRIES
Combine Marsala and orange juice in small bowl. Beat 12 tablespoons butter and 1 cup sugar in large bowl until well blended. Beat in eggs, vanilla, and lemon peel.
From fooddiez.com


RASPBERRY CAKE WITH MARSALA, CRèME FRAîCHE, AND RASPBERRIES RECIPE ...
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


RASPBERRY CAKE WITH MARSALA, CRèME FRAîCHE, AND RASPBERRIES
Jun 17, 2012 - Raspberries are both baked in this tender, moist cake and served with it. Jun 17, 2012 - Raspberries are both baked in this tender, moist cake and served with it. Jun 17, 2012 - Raspberries are both baked in this tender, moist cake and served with it. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and …
From pinterest.ca


RASPBERRY CAKE WITH MARSALA, CRèME FRAîCHE AND RASPBERRIES
Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions. Transfer batter to the pan. Sprinkle with 11/2 cups of raspberries. Bake cake in center of oven until top is gently set, about 20 minutes. Reduce oven temperature to 375 degrees. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar ...
From annualcookbook.blogspot.com


MARSALA AND CREME FRAICHE RECIPES (4) - SUPERCOOK
Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list marsala and creme fraiche. Order by: Relevance. Relevance Least ingredients Most ingredients. 4 results. Page 1. Raspberry Cake with Marsala, Cr me Fra …
From supercook.com


RASPBERRY CAKE WITH MARSALA, CRèME FRAîCHE, AND RASPBERRIES
Sep 8, 2012 - Raspberries are both baked in this tender, moist cake and served with it. Sep 8, 2012 - Raspberries are both baked in this tender, moist cake and served with it. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.com


COST RASPBERRY CAKE WITH MARSALA, CREME FRAICHE, AND …
Home » Recipes » Raspberry Cake With Marsala, Creme Fraiche, And Raspberries Suggestions? Raspberry Cake With Marsala, Creme Fraiche, And Raspberries - Recipe Cost. Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown 1 c. sugar plus . Ingredients Per Serving Qty Common Price Price per …
From cookeatshare.com


RASPBERRY CAKE/MARSALA,SOUR CREAM – NANA'S RECIPES
0 recipes from contoocook and beyond. Generic selectors. Exact matches only
From recipes.connorbowen.com


LEMON CAKE WITH RASPBERRY CRèME FRAîCHE FROSTING RECIPE - FRESCO
2022-04-05 10. Bake until skewer tests clean - 45 min, 175°C. 11. Work on raspberry creme fraiche while cake is baking: add raspberries, granulated sugar, honey and sea salt to a clean saucepan. 12. Cook over low heat for 5 minutes, stir frequently. 13. Remove from heat, and allow to …
From recipes.frescocooks.com


10 BEST RASPBERRY CREME FRAICHE RECIPES | YUMMLY
butter, creme fraiche, vanilla extract, raspberries, egg, turbinado sugar and 3 more Rye Flour Crêpe Bowls with Lemon Crème Fraîche (For Two) Turntable Kitchen powdered sugar, crème fraîche, powdered sugar, large egg, salt and 7 more
From yummly.com


RASPBERRY CRèME FRAîCHE ICE CREAM CAKE - THE VANILLA BEAN BLOG
2017-08-04 In a large bowl, combine sweetened condensed milk, the strained, cooled, raspberry juice, and vanilla. Set aside. In a large bowl of a standing mixer, beat the heavy cream and crème fraîche on high until stiff peaks form, about 3 minutes. With a rubber spatula, fold 1/3 of the whipped cream into the condensed milk mixture until combined.
From thevanillabeanblog.com


RASPBERRY CAKE WITH MARSALA, CRèME FRAîCHE, AND RASPBERRIES
Apr 2, 2021 - Raspberries are both baked in this tender, moist cake and served with it.
From pinterest.com


ITALIAN MASCARPONE CAKE WITH RASPBERRY GLAZE RECIPE - AN ITALIAN …
2021-08-26 How to freeze the cake. Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving. Serve the cake with the raspberry glaze if desired.
From anitalianinmykitchen.com


RASPBERRY CAKE WITH MARSALA, CRèME FRAîCHE, AND RASPBERRIES RECIPE ...
Raspberry cake with Marsala, crème fraîche, and raspberries from Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful by Barbara Fairchild and Bon Appétit Magazine Editors Shopping List
From eatyourbooks.com


VANILLA AND RASPBERRY CAKE WITH CREME FRAICHE FROSTING | BIBBY'S ...
125 g Raspberries, fresh. Refrigerated. 2 Eggs. Condiments. 1 tbsp Lemon juice. 2 tbsp Low sugar raspberry preserve. Baking & Spices. 175 g All-purpose flour. 1 1/2 tsp Baking powder. 125 g Castor sugar. 400 g Confectioners' sugar. 1 Creme fraiche buttercream frosting. 1 drop Food colouring. 2 pinch Salt. 1 1/2 tsp Vanilla. Dairy. 375 g Butter. 90 ml Buttermilk. 3 heaped …
From pinterest.ca


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