Raspberry Italian Cream Cake Recipes

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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

ITALIAN CREAM CHEESE CAKE WITH RASPBERRY SAUCE



Italian Cream Cheese Cake with Raspberry Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 5h40m

Yield 8 servings

Number Of Ingredients 12

1 cup graham cracker crumbs
1 cup biscotti bread crumbs, crushed
1 stick butter, melted
2 cups ricotta cheese
1 (8-ounce) package cream cheese, room temperature
5 eggs
3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
12 ounces fresh raspberries
1 tablespoon sugar
1 tablespoon brandy

Steps:

  • For the Cream Cheese Cake:
  • Preheat oven to 350 degrees F.
  • Wrap a 9-inch springform pan with aluminum foil. In a medium bowl, mix both cookie crumbs and the melted butter together. Press crumb mixture in bottom of pan and refrigerate until firm.
  • In a large bowl, beat ricotta and cream cheese together with an electric hand mixer until smooth. Add the eggs, sugar, salt, and vanilla extract, mix well.
  • Allow to sit for a few minutes so the bubbles can surface. Mix again until smooth. Pour the filling into the springform pan. Tap pan on the counter to remove any air bubbles in cake mixture. Place pan into a large roasting pan and fill with 1-inch of water. Place in the oven and bake until filling is set and the top is golden brown, about 1 hour 20 minutes. Remove and let cool. Refrigerate a few hours or overnight before serving.
  • For the raspberry sauce:
  • In a food processor, combine berries, sugar and brandy. Place into a bowl, cover with plastic wrap and refrigerate.
  • When ready to serve, remove the side of the springform pan and place cake on a serving plate. Spoon the raspberry sauce on the top of the cheesecake and serve.

RASPBERRY POUND CAKE WITH VIN SANTO CREAM



Raspberry Pound Cake with Vin Santo Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 15

Pound cake
1 1/2 cups all-purpose flour, plus more for dusting the loaf pan
1 teaspoon baking soda
2 teaspoons orange zest (from 1 medium orange)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/3 cups sugar
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing loaf pan
3 eggs
1 teaspoon vanilla extract
1 (10-ounce) bag sweetened, frozen raspberries, thawed and drained
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
3 tablespoons powdered sugar
3 tablespoons Vin Santo wine or Moscato wine

Steps:

  • To make the Raspberry Pound Cake:
  • Set an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F. Grease and flour a 9 by 5 by3-inch loaf pan.
  • In a medium bowl, combine the flour, baking soda, orange zest, cinnamon, and salt. Whisk to combine. In a separate bowl, using an electric mixer, cream together the sugar and butter until blended, about 30 seconds. With the machine running, add the eggs 1 at a time. Add the vanilla extract. Add the dry ingredients, a small amount at a time, until just incorporated. Using a rubber spatula, fold the drained raspberries evenly into the batter.
  • Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. (Cake may deflate in the center during cooling)
  • To make the Vin Santo Cream:
  • In a large bowl, beat the cream until it holds soft peaks.
  • Add the vanilla extract, powdered sugar, and Vin Santo. Continue to beat mixture until cream holds stiff peaks.
  • Transfer the pound cake to a serving platter. Slice and serve with the Vin Santo Cream.

RASPBERRY ITALIAN CREAM CAKE



RASPBERRY ITALIAN CREAM CAKE image

Categories     Cake     Fruit     Nut     Dessert     Bake

Yield 16 servings

Number Of Ingredients 16

3 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
2 2/3 cups sugar
2/3 cup oil
2/3 cup butter
6 eggs, separated
1 tsp vanilla
1 cup buttermilk
3.5 oz can sweetened flaked coconut
2/3 cup finely chopped walnuts
12 oz jar seedless raspberry jam
8 oz cream cheese
1 cup butter
1 lb powdered sugar
1 tsp vanilla

Steps:

  • Grease and flour two 9-inch round baking pans. Preheat oven to 350 degrees. In a medium bowl, sift together flour, baking soda and salt. In a large mixer bowl, cream together sugar, oil and butter for 5 minutes on high speed. Add egg yolks, one at a time, beating well after each. Stir in vanilla. Add dry ingredients alternately with buttermilk. Place coconut in food processor and finely chopped by pressing pulse button several times. Stir coconut and walnuts into batter. Beat egg whites until stiff, gently fold into batter. Pour into prepared pans and bake for 30 to 40 minutes until toothpick inserted in center comes out clean. Cool layers completely; carefully split layers. Prepare frosting by beating cream cheese, butter, powdered sugar and vanilla on high speed for 5 minutes. Place one layer, cut side up on serving plate. Spread with 1/2 cup jam and top with next layer, cut side down. Spread with 3/4 cup frosting. Repeat with remaining layers. Frost cake sides. Refrigerate until serving time.

RASPBERRY & LEMON POLENTA CAKE



Raspberry & lemon polenta cake image

Give your sponge an Italian twist with Jane Hornby's easy-to-make polenta cake

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 45m

Number Of Ingredients 15

225g very soft butter
225g caster sugar , plus 1 tbsp
4 eggs , beaten
175g fine polenta
50g plain flour
1½ tsp baking powder
½ tsp vanilla extract
finely grated zest of 1½ lemons
200g frozen raspberry , left frozen
icing sugar , or more to taste (optional)
100g soft cheese at room temperature (we used Philadelphia)
1 tbsp icing sugar , or more to taste
finely grated zest of ½ lemon , plus a squeeze of juice
142ml tub double cream
100g frozen raspberry , defrosted

Steps:

  • Heat oven to 190C/fan 170C/gas 5 and butter two 20cm sandwich tins. Line the bottom of the tins with baking paper. In a large bowl, beat the butter and 225g caster sugar together until creamy and light. Gradually add the egg, little by little, until all the egg is worked in and the mix is pale and fluffy. If the mix looks like it's starting to split, add 1 tsp of the flour, then carry on.
  • Put the polenta in another bowl, then stir in the flour and baking powder. Beat the vanilla extract and zest into the eggy mix, then fold in the dry ingredients. Spoon half the batter into each tin and level the top. Scatter all but a handful of the raspberries over the mix and poke in gently. Sprinkle one of the sponges with the 1 tbsp sugar. Bake for 20 mins until risen and golden, but still with a little wobble under the crust.
  • Open the oven, whip out the sugar-crusted sponge and quickly poke the remaining frozen raspberries into the top. Bake both sponges for 10 more mins or until springy in the middle. If this sounds too tricky, just leave the sponges to bake for 30 mins - the cake won't look as glam, but will still taste great (you can add the leftover berries to the filling instead). Cool in the tin for 10 mins, then cool completely on a rack. Be careful when turning out the raspberry-topped sponge and slide it off its base rather than turning it upside down.
  • When the sponges are cold, beat the soft cheese with the icing sugar, lemon zest and a little of the juice to loosen if it needs it. Very lightly whip the cream so that it just holds its shape, then fold into the cheese. Fold in the defrosted raspberries. Use to sandwich the sponges together, sugar-crusted on top, and serve dusted with more icing sugar.

Nutrition Facts : Calories 608 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.97 milligram of sodium

ITALIAN CREAM CAKE I



Italian Cream Cake I image

This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.

Provided by Chantal

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 14

1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 ½ cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese
½ cup butter
3 ½ cups confectioners' sugar
1 teaspoon vanilla extract
¼ cup chopped walnuts

Steps:

  • Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
  • Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
  • Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
  • Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g

RASPBERRY CREAM CUPCAKES



Raspberry Cream Cupcakes image

I got this recipe from Giada De Laurentiis' show Everyday Italian. They are so easy to make, but very aesthetically pleasing as well. The whipped cream is a light and refreshing touch to the cupcake.

Provided by Pikake21

Categories     Dessert

Time 45m

Yield 18 cupcakes

Number Of Ingredients 10

1 (18 1/4 ounce) box white cake mix (recommended Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large egg whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6 ounce) containers fresh raspberries, cut in half or 1 (16 ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional
powdered sugar, for dusting

Steps:

  • Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
  • Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
  • Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
  • Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
  • Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

Nutrition Facts : Calories 204.3, Fat 9.5, SaturatedFat 4.3, Cholesterol 21.5, Sodium 207.5, Carbohydrate 27.6, Fiber 1.5, Sugar 19, Protein 2.4

RASPBERRY-SOUR CREAM CRUMB CAKE



Raspberry-Sour Cream Crumb Cake image

Fresh raspberries with a streusel topping.

Provided by TerryWilson

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 14

1 cup all-purpose flour
⅔ cup white sugar
1 lemon, zested
½ cup unsalted butter, melted
1 ¾ cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 room-temperature eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups fresh raspberries
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.
  • Stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. Set aside.
  • Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.
  • Whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. Add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. Pour into the prepared pan; cover with an even layer of raspberries. Sprinkle the topping over the raspberries.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. Cool on a wire rack for 20 minutes before removing sides. Dust with confectioners' sugar to serve.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 40.9 g, Cholesterol 52.3 mg, Fat 9.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 137.4 mg, Sugar 22.7 g

RASPBERRY AND CREAM ROULADE



Raspberry and Cream Roulade image

The exquisite combination of raspberries and cream is made even more so by the addition of this light, finely textured sponge cake. The cake should be chilled before serving to ensure it holds its shape. Because the sponge is oil-based rather than butter-based, it stays soft and flexible even when cold. (Watch Claire make this cake and two others on YouTube.)

Provided by Claire Saffitz

Categories     cakes, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 7

Confectioners' sugar, for dusting
1 Sponge Cake recipe, baked in a jelly roll pan and cooled
1/2 cup/70 grams fresh raspberries
1/3 cup/105 grams raspberry jam
1/2 cup/120 grams heavy cream, chilled
1/3 cup/80 grams mascarpone, crème fraîche or sour cream, chilled
Pinch of kosher salt

Steps:

  • Place a clean dish towel on a large cutting board and lightly dust all over with confectioners' sugar. Place the sponge cake on top of the towel, parchment side up; peel off and discard the parchment. Dust the cake lightly with more confectioners' sugar. Starting at one of the longer sides, loosely roll up the sponge inside the towel. Set aside the sponge while you prepare the filling. (This will "train" the sponge and make it easier to roll up after it's filled.)
  • In a small bowl, mash together the fresh raspberries and raspberry jam until the berries break down; set aside.
  • In a medium bowl, combine the heavy cream, mascarpone and kosher salt. Whisk vigorously by hand, or beat with a hand mixer on medium-high, until the mixture is thick and light, and holds a medium peak. Chill the bowl of whipped cream while you start to assemble the cake.
  • Carefully unroll the cake so the short sides are to your right and left, and the longer sides near and away from you. Spread the raspberry mixture in a thin, even layer across the entire surface, leaving a border of about 1 inch along the longer side that's farther from you. Pull the cream from the refrigerator and dollop all across the surface of the cake. Spread it in an even layer over top of the raspberry layer, this time leaving a 1-inch border on each of the longer sides.
  • Roll the cake back up, starting with the longer side closest to you and using the towel to help you (without rolling the towel into the cake). Wrap the towel around the cake, allowing it to rest on the seam. Transfer the cutting board to the refrigerator and chill until the cake has had a chance to absorb some of the raspberry juices and set, at least 1 hour.
  • Remove the cutting board from the refrigerator and gently unwrap the cake. Use a serrated knife to trim off the ends of the cake, exposing a clean spiral. Use the towel and/or cutting board to transfer the cake to a serving platter. Dust with more confectioners' sugar, cut crosswise into slices with a serrated knife, and serve. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

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From ca.news.yahoo.com


ITALIAN CREAM CAKE WITH RASPBERRY PUREE | ITALIAN CREAM ...
May 13, 2020 - A couple of weeks ago, I hosted a birthday lunch for my younger daughter at Bucca di Beppo restaurant in Cincinnati. I ordered three of their (large) desserts for the six of us to share: cheesecake, cannoli and Italian Cream Cake. I expected the Italian Cream Cake to be the one I’m familiar with that…
From pinterest.co.uk


ITALIAN CREAM CAKE RECIPES - CAKECENTRAL.COM
recipe Strawberry Butter Cream Filling By lutie. Strawberry Butter Cream Filling Ingredients 3 cups butter, room temperature 1 cup vegetable shortening 2 – 32 oz. bags 10X sugar (... read more. 37 2,586. recipe AMAZING Italian Cream Cake By Cakepro ...
From cakecentral.com


RASPBERRY CREAM CAKES RECIPE | EAT SMARTER USA
The Raspberry Cream Cakes recipe out of our category Tartlet! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has …
From eatsmarter.com


RASPBERRY CREAM RECIPE | MYRECIPES
Instructions Checklist. Step 1. Process raspberries in a blender until smooth, stopping to scrape down sides. Pour puree through a wire-mesh strainer into a small bowl. Press against strainer with back of spoon; discard seeds. Advertisement. Step 2. Beat whipping cream until stiff peaks form. Fold in puree and sour cream; stir well.
From myrecipes.com


RASPBERRY ITALIAN CREAM SODA RECIPE - PLATINGS + PAIRINGS
2016-04-28 Place ice in a tall glass. Add club soda. Add syrup (s) (I used 3 tbsp Raspberry and 1 tbsp Vanilla). Add half and half. Garnish with whipped topping. talian Sodas are ridiculously easy to make. First you want to fill a tall glass full of ice. Then fill it about 2/3 full with club soda.
From platingsandpairings.com


RASPBERRY LEMONADE LAYER CAKE | RECIPE | CAKE RECIPES ...
Jun 19, 2014 - Recipe for raspberry lemonade layer cake - 4 layers of pink & yellow raspberry lemonade cake filled & topped with lemonade frosting. Jun 19, 2014 - Recipe for raspberry lemonade layer cake - 4 layers of pink & yellow raspberry lemonade cake filled & topped with lemonade frosting. Pinterest. Today. Explore. When autocomplete results are available use …
From pinterest.com


RASPBERRY NUTELLA CAKE WITH CHOCOLATE GANACHE
For the Cake: Preheat oven to 350 degrees. Grease two 9 inch spring form cake pans with shortening or butter. Sift together flour, corn starch and cocoa together and set aside. In a standing mixer beat the eggs, salt and sugar on medium speed for 5 minutes. Change to high speed until ribbons form (about 15 minutes) mixture will be fluffy and ...
From cookingwithnonna.com


RECIPE ITALIAN CREAM CAKE | ETSY
Check out our recipe italian cream cake selection for the very best in unique or custom, handmade pieces from our shops.
From etsy.com


ITALIAN CAKE RECIPES | BBC GOOD FOOD
Cranberry & white chocolate panettone. A star rating of 4 out of 5. 8 ratings. The perfect treat to serve up for Boxing Day brunch, panettone is easy to make if you have a food processor fitted with a dough blade. See more Italian cake recipes. Advertisement. Sponsored content.
From bbcgoodfood.com


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