RASPBERRY LAYER CAKE
Try this light, creamy raspberry cake for a sweet summer treat
Provided by Emma Lewis
Categories Afternoon tea, Buffet, Dessert, Snack, Supper, Treat
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
- Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
- For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
- Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.
Nutrition Facts : Calories 819 calories, Fat 58 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.02 milligram of sodium
RASPBERRY CAKE
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
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.
RASPBERRY-LACED VANILLA CAKE
Multiple layers of raspberry and raspberry buttercream make this cake a showstopper. For a stunning cake of your own, just follow a few simple techniques!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder, salt and baking soda; set aside.
- In large bowl, beat 1 1/2 cups butter and the granulated sugar with electric mixer on high speed, scraping bowl occasionally, until fluffy. On medium speed, beat in flour mixture, milk, 1 1/2 teaspoons vanilla and the eggs until blended. Beat 2 minutes longer. Pour evenly into pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In medium bowl, beat 1 cup butter and the powdered sugar on medium speed until smooth. Gradually beat in liqueur and 1/2 teaspoon vanilla until smooth and spreadable.
- Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1/3 cup frosting. Repeat with remaining layers.
- Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired. Garnish with chocolate leaves. Store loosely covered.
Nutrition Facts : Calories 590, Carbohydrate 71 g, Cholesterol 130 mg, Fat 6, Fiber 0 g, Protein 4 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 50 g, TransFat 1 g
RASPBERRY CAKES WITH LAVENDER
These are extremely tasteful and delicate cakes which are perfect for tea-parties or girls' birthdays. I invented them for my birthday, so I would know. The lavender syrup is easy to make. Mix one tablespoon of, preferably fresh, lavender flowers with 5-6 tablespoons of sugar and a little water. Cook over a low heat until it transforms to syrup. Stray the syrup and leave it to cool down. You can store it in a cup in the fridge for couple of months. If you do not have time to prepare the raspberry sauce you can use jam instead. I hope you will enjoy these little cakes.
Provided by Meme8851
Categories Dessert
Time 1h30m
Yield 12 cakes, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Line 12 muffin tins with paper cases.
- Mix eggs and sugar with electric mixer until very light and fluffy. Carefully fold in flour and baking powder with spatula. Mix in melted white chocolate just until combined.
- Divide the mixture among the paper cases and bake for about 20 minutes until the cakes are golden brown. Remove from the over, wait for 5 minutes to cool down and then set the cakes on a wire rack to cool down completely. Remove from the paper casings.
- While baking, make the raspberry sauce. Set the raspberries with syrup and starch into a small frying pan over a medium heat and cook for about 10 minutes until the sauce is jam-like. Let it cool down.
- To make the cream, beat the double cream with 2 tablespoons of lavender syrup and 1 tablespoon of sugar into soft peaks.
- Cut the cool cakes on halves. Spread the sauce over the bottom halves and add a tablespoon of cream. Cover with remaining halves.
- Just before serving, dust the cakes lightly with icing sugar.
Nutrition Facts : Calories 146.8, Fat 6.5, SaturatedFat 3.6, Cholesterol 57, Sodium 67, Carbohydrate 20.6, Fiber 1, Sugar 13.1, Protein 2.3
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
LAVENDER RASPBERRY VEGAN CAKE
Make and share this Lavender Raspberry Vegan Cake recipe from Food.com.
Provided by georgiesmith818
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Base- for the base blend 2 cups of dates apricots cinnamon oats and peanuts, once mixture forms lay out at the bottom of your cake tin and place in fridge for 30 minutes
- Banana Lavender layer- Place banana, Cashews, Coconut water, and lavender leaves in blender and mix until it forms a past consistency you can add more lavender leaves if you desire, once all ingredients are blended pour onto of the base and put in the freezer for 1 hour
- Berry lavander layer- Mix bananas, berries and dates in blender until it forms a past and add some lavender for flavour once the mixture is ready pore into the cake tin and put cake in the freezer for about six hours
- Take cake out of the freezer and top with peanuts and lavender then enjoy!
Nutrition Facts : Calories 272.3, Fat 6, SaturatedFat 1.1, Sodium 46.6, Carbohydrate 55.4, Fiber 6.8, Sugar 31.8, Protein 5.3
FROZEN RASPBERRY CAKE
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
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
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