RASPBERRY & GINGER FRIDGE CAKE
Icebox cake, or fridge cake, is one of the easiest desserts you can make and this raspberry, whipped cream and ginger recipe is deliciously decadent
Provided by Lulu Grimes
Categories Dessert, Treat
Time 3h20m
Number Of Ingredients 5
Steps:
- Using an electric whisk, beat the cream to soft peaks, then fold in the vanilla extract and chopped preserved ginger.
- Arrange about 5-6 biscuits (depending on their size) in a circle on a serving plate, then fill the gap in the centre with more biscuits. Spoon a layer of the whipped cream in blobs onto each biscuit and dot over some raspberries, pushing them into the cream. Add another, smaller circle of biscuits in a layer, and add more cream and raspberries. Repeat until you have used all the cream and biscuits, then decorate with any remaining raspberries.
- Put the cake in the fridge to chill for at least 3 hrs. To test if the cake is ready to serve, poke a skewer into the biscuits in the centre. Once they're soft enough to cut, the cake is ready. Drizzle over some ginger syrup just before serving, if you like.
Nutrition Facts : Calories 526 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
RASPBERRY-LEMON ICEBOX CAKE
This is a pretty, light, and fun dessert, perfect for a summer brunch or ladies' lunch.
Provided by Patricia Heaton
Categories HarperCollins HarperCollins Cake Dessert Ginger Raspberry Summer Spring Cream Cheese Milk/Cream Quick & Easy Kid-Friendly Small Plates
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, beat the cream with a hand mixer until soft peaks form. Set aside.
- In a large bowl, combine the cream cheese and confectioners' sugar with the lemon juice and zest. Beat until creamy and well blended. Add the raspberries and use a rubber spatula to smash and stir them into the cream cheese mixture. Gently fold in the whipped cream.
- Line a 9x3-inch loaf pan with a sheet of parchment paper long enough to hang over the sides (this will act as a sling to lift out the cake when it's ready to serve).
- Arrange 8 gingersnaps in a single layer in the bottom of the pan. Spread one third of the filling over the cookies. Repeat this process twice with the remaining cookies and cream, making three layers in all.
- Chill in the fridge for at least 6 hours, and preferably overnight. When ready to serve, lift the cake out of the pan and cut into slices.
RASPBERRY MOSCOW MULE CAKE
This Moscow mule cake is my favorite cake I've ever made from scratch. It's so moist and flavorful, and it reminds me of my favorite cocktail. -Becky Hardin, St. Peters, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cake flour and salt; add to creamed mixture alternately with ginger beer, beating well after each addition (mixture may appear curdled)., Gently fold raspberries into batter; pour into prepared pan. Bake until a toothpick inserted near the center comes out clean, 70-80 minutes. Meanwhile, for syrup, in a small saucepan, bring ginger beer, sugar and lime juice to a boil. Reduce heat; simmer 10 minutes. Cool slightly., Poke holes in warm cake using a fork or wooden skewer. Slowly spoon syrup over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. For glaze, in a small bowl, mix confectioners' sugar and enough lime juice to reach desired consistency; pour over cake. Let stand until set. If desired, top with additional fresh raspberries.
Nutrition Facts : Calories 488 calories, Fat 19g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 100mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.
RASPBERRY ICEBOX CAKE
What a lovely refreshing dessert for those hot summer days.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
- Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
- Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 49.4 g, Cholesterol 23.8 mg, Fat 10.1 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 235.2 mg, Sugar 34.4 g
STRAWBERRY GINGERSNAP ICEBOX CAKE
Fluffy swirls of strawberry cream are layered with spicy gingersnaps in this summery, no-bake confection. The deep strawberry flavor comes through twice here: once in the mascarpone cream, which is whipped with berry purée, and in a scarlet topping spiked with lime zest and grated fresh ginger. We used Nabisco gingersnaps, but any brand should work, as could vanilla wafers. This cake is best made the day before you want to serve it, giving the gingersnaps a chance to soften into a luscious, soft cake.
Provided by Melissa Clark
Categories cakes, ice dishes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Set aside half the strawberries, choosing the smallest, prettiest ones. They'll be used for serving. Hull the remaining berries.
- Using a blender or food processor, purée the hulled strawberries, then strain through a fine mesh strainer. You should have about 2/3 cup of purée.
- In the bowl of an electric mixer set on low speed, whisk together strawberry purée, mascarpone, confectioners' sugar, vanilla, 3/4 teaspoon lime zest and the lime juice. Once the cream mixture is combined, but not fully whipped, taste and add more confectioners' sugar if necessary (this will depend on how sweet your strawberries are). Whip to medium-stiff peaks.
- On a serving platter, lay 2 rows of 4 cookies (for a total of 8) in a rectangle. Spread 1/2 cup cream mixture over the cookies, spreading it to the edges. Top with another 8 cookies, and spread with another 1/2 cup cream. Repeat 2 more times, so you have 4 layers of cookies. Top with remaining cream, spreading it along the sides like frosting. Cover loosely with plastic wrap and chill for at least 8 hours, and preferably overnight.
- Half an hour before serving, hull and quarter remaining strawberries (cut them in eighths, if they're large). Toss berries in a medium bowl with granulated sugar, remaining 1/2 teaspoon lime zest and the ginger. Let sit for at least 30 minutes, and up to 1 hour; they should release their juices, which will turn syrupy from the sugar. Taste and add more lime zest, ginger and a squeeze of lime juice, if you like.
- Just before serving, arrange strawberries on top of the cake and drizzle with accumulated syrupy juices. Serve at once, cutting cake into slices.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 271 milligrams, Sugar 20 grams, TransFat 1 gram
RASPBERRY GINGERALE
Steps:
- Combine the ginger, lemon peel and 3 cups cold water in a medium saucepan over high heat. Bring to a boil and cook until reduced by half, about 5 minutes. Add 1 cup of the sugar and continue boiling until the sugar completely dissolves, 1 to 2 minutes. Strain the syrup into a small pitcher, cover tightly and refrigerate until very cold, at least 2 hours.
- Combine the raspberries and the remaining 1 tablespoon sugar in a medium bowl. Let stand at room temperature, about 30 minutes.
- Spoon some of the berries into the bottoms of 6 to 8 glasses and mash them gently with a spoon. Pour over some ginger syrup - more or less depending on how sweet you want your drink. Pour about 1/2 cup club soda in each glass, and serve with a straw.
GLAZED RASPBERRY CRUMB CAKE
These decadent bars are reminiscent of a treat from your favorite coffee shop, and are good for breakfast or as an afternoon indulgence. If you're not a fan of raspberries, feel free to replace them with blueberries or blackberries. Or use a mix of all three, along with a mixed berry jam.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 squares of glazed raspberry crumb cake
Number Of Ingredients 21
Steps:
- Make the cake: Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on the long sides.
- Whisk the flour, baking powder, ginger, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish.
- Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries.
- Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares.
- Make the glaze: Put the confectioners' sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set.
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.
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