Raspberry Whip Cake Recipe 435
RASPBERRY CAKE
Make this summery cake with seasonal fresh raspberries. A dusting of icing sugar offsets the red of the raspberries, but you could also serve with a glaze.
Provided by Samuel Goldsmith
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
- Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 364 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
RASPBERRY WHIP
"The original recipe for this attractive dessert called for regular gelatin and yogurt. I substituted sugar-free gelatin and reduced-fat yogurt, and it tastes just as good," relates Gale Lalmond of Deering, New Hampshire. "It's especially nice after a large meal."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set, about 30-45 minutes. Add yogurt. Beat on medium speed until light and foamy, about 2-3 minutes. Refrigerate for 15 minutes., Divide 2/3 cup raspberries among six dessert dishes. Top each with about 1/2 cup gelatin mixture and remaining raspberries. Refrigerate until serving.
Nutrition Facts : Calories 48 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 65mg sodium, Carbohydrate 8g carbohydrate, Fiber 1g fiber), Protein 3g protein.
RASPBERRY CUP CAKES
Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months. Note - Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree.
Provided by William Anatooskin
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 5h15m
Yield 12
Number Of Ingredients 7
Steps:
- Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
- Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
- Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 25.1 g, Cholesterol 29.3 mg, Fat 12.8 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.3 g, Sodium 123.8 mg, Sugar 21.7 g
RASPBERRY WHIPPED CREAM
Make this raspberry whipped cream to go atop any one of our delicious desserts, like our Flourless Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
- Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.
WHITE CAKE WITH RASPBERRY SAUCE
Fresh or frozen raspberries folded into a thick strawberry glaze turn a boxed cake mix into a festive finale to any meal. My husband isn't a chocolate fan, so this is a great substitute. I'm often asked for the recipe.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- Prepare and bake cake according to package directions, using a 13-in. x 9-in. baking pan. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving. , Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake.
Nutrition Facts :
RASPBERRY WHIPPED CREAM CAKE
Make and share this Raspberry Whipped Cream Cake recipe from Food.com.
Provided by CABarbieQue
Categories Dessert
Time 5h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whip the cream until stiff peaks start to form, then beat in the sugar and vanilla.
- Mash 1 cup of the raspberries or puree them in the food processor. Strain. Mix the mashed/puree raspberries with the raspberry liquor. Fold HALF of the whipped cream into the raspberry mixture. If you want to make the cake completely pink, double the raspberry mixture and fold in all of the whipped cream.
- Spread about 2 teaspoons raspberry whipped cream on top of each of 6 wafers and stack. Stack another wafer on top of each stack to make 5 stacks of 7 wafers each.
- Turn stacks on their sides and place stacks side by side in a long roll on a rectangular platter. If you're making a small roll, you can use whatever size platter your want. Spread reserved whipped cream all over top and down sides. Cover and refrigerate 5 hours, or until wafers have softened.
- Before serving, use the remaining fresh raspberries & fresh mint to garnish the cake.
Nutrition Facts : Calories 487.2, Fat 35.3, SaturatedFat 20, Cholesterol 109.5, Sodium 263.6, Carbohydrate 40.5, Fiber 4, Sugar 18.1, Protein 4.8
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