Raspberry Cake With Marsala Crème Fraîche And Raspberries Recipes

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TODD'S ORANGE AND RASPBERRY CAKE

Provided by Giada De Laurentiis

Categories     dessert

Time 2h2m

Yield 8 to 10 servings

Number Of Ingredients 13



Todd's Orange and Raspberry Cake image

Steps:

  • For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 nonstick, 8-inch round, baking pans. Set aside.
  • In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.
  • For the frosting: In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water, 1 teaspoon at a time, if needed.
  • To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting on top leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries. Cut the cake into wedges with a slightly wet knife and serve.
  • Store the cake in a plastic container in the refrigerator. Allow the refrigerated cake to stand at room temperature for 30 minutes before serving.

1 (6-ounce) container fresh raspberries
Butter, for greasing the pans
Flour, for dusting
1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 large orange, zested, about 1/4 cup
1 1/3 cups no pulp orange juice
3 egg whites
2 tablespoons vegetable oil
1/2 stick (4 tablespoons) unsalted butter, at room temperature
1/3 cup creme fraiche
1 pound powdered sugar
1/4 cup raspberry jam
Water, as needed

RASPBERRY CAKE WITH MARSALA, CRèME FRAîCHE, AND RASPBERRIES

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



Raspberry Cake with Marsala, Crème Fraîche, and Raspberries image

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.

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

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



Raspberry layer cake image

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

200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
icing sugar , to decorate
85g caster sugar
50ml Disaronno liqueur
284ml tub double cream
250g tub mascarpone
3 tbsp caster sugar
150g punnet raspberries

RASPBERRY-CREAM LAYER CAKE

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



Raspberry-Cream Layer Cake image

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

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

RASPBERRY-FILLED CAKE

I dug through two boxes of old recipes that had belonged to my husband's grandmother, looking for golden oldies. This gem is one of them.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 17



Raspberry-Filled Cake image

Steps:

  • In a bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. , Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely. , Meanwhile, for filling, heat 1 cup raspberries in microwave for 30 seconds, then mash and measure 1/4 cup juice. Discard seeds. , In a small saucepan, combine sugar and cornstarch; gradually add raspberry juice. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in lemon juice and vanilla; cool. , In a bowl, combine sour cream and whipped topping. Fold in cooled raspberry mixture and remaining berries. Cut cake widthwise in half. Place one layer on a serving plate. Spread with half of the filling. Top with remaining layer and filling. Garnish with additional berries if desired. Store in the refrigerator.

Nutrition Facts : Calories 322 calories, Fat 13g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 298mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 3g fiber), Protein 4g protein.

1/4 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup whole milk
FILLING:
2 cups fresh raspberries, divided
1 tablespoon sugar
2-1/2 teaspoons cornstarch
1 teaspoon lemon juice
1/8 teaspoon vanilla extract
1/4 cup sour cream
1 cup whipped topping
Additional raspberries, optional

RASPBERRY AND MARSALA TRIFLE

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



Raspberry and Marsala Trifle image

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

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

RASPBERRY CAKE

Enjoy a sweet summertime treat with this Raspberry Cake! Learn how to make this delightful concoction with fresh raspberries and fluffy marshmallows!

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield 16 servings

Number Of Ingredients 6



Raspberry Cake image

Steps:

  • Heat oven to 350ºF.
  • Spread raspberries onto bottom of 13x9-inch pan sprayed with cooking spray. Sprinkle with sugar, dry gelatin mix and marshmallows.
  • Prepare cake batter as directed on package; pour over marshmallows.
  • Bake 1 hour or until toothpick inserted in center comes out clean. Cool.
  • Serve topped with COOL WHIP.

Nutrition Facts : Calories 290, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

5 cups fresh raspberries
1 cup sugar
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
3 cups JET-PUFFED Miniature Marshmallows
1 pkg. (2-layer size) white cake mix
2 cups thawed COOL WHIP Whipped Topping

RASPBERRY CREAM CAKE

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



Raspberry Cream Cake image

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.

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

RASPBERRY CAKE WITH MARSALA & CRèME FRAîCHE

From Bon Appetit, June 2002. The combination of Marsala and raspberries is incredible in this moist cake. Dust the berries lightly with flour to help keep them from sinking in the batter. Could substitute cherries or blueberries for raspberries; or substitute Grand Marnier for the Marsala. I have made with frozen raspberries (takes 10-20 minutes longer to bake).

Provided by swissms

Categories     Dessert

Time 45m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 15



Raspberry Cake With Marsala & Crème Fraîche image

Steps:

  • Position rack in center of oven and preheat to 400°F
  • Butter 10-inch-diameter springform pan.
  • In medium bowl whisk first 5 ingredients to blend.
  • In small bowl, combine Marsala and orange juice.
  • In large bowl, beat 12 tablespoons butter and 1 cup sugar 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 (sometimes I sprinkle with 2 cups of 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.

Nutrition Facts : Calories 566.5, Fat 35.3, SaturatedFat 21.5, Cholesterol 150.2, Sodium 338.5, Carbohydrate 49.1, Fiber 3.8, Sugar 28.4, Protein 5

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 unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
4 tablespoons sugar
4 cups fresh raspberries, divided
2 cups creme fraiche or 2 cups sour cream

RASPBERRY AND MARSALA TRIFLE

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

Yield Serves 10

Number Of Ingredients 10



Raspberry and Marsala Trifle image

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.

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

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



Raspberry cake image

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

125ml sunflower oil, plus extra for the tin
175g self-raising flour
175g caster sugar
125ml 10% fat Greek yogurt
3 eggs
1 tsp vanilla extract
1 lemon, zested
200g raspberries
icing sugar, to dust
100g raspberries (optional)

RASPBERRY AND CREAM ROULADE

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



Raspberry and Cream Roulade image

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.

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

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Then dollop half of the sweetened whipped cream on top and spread into a mostly even layer. Repeat the layers (angel food cake, raspberries, whipped cream). The layers …
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RASPBERRY VANILLA CAKE WITH BUTTERCREAM FROSTING
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 …
From bibbyskitchenat36.com


RASPBERRY CAKE WITH MARSALA, CRèME FRAîCHE, AND RASPBERRIES RECIPE ...
Save this Raspberry cake with Marsala, crème fraîche, and raspberries recipe and more from Bon Appétit to your own online collection at EatYourBooks.com. Toggle navigation. EYB; ...
From eatyourbooks.com


NO BAKE RASPBERRY ANGEL FOOD CAKE RECIPE - HYMNS AND VERSES
Heat approximately 1/4 cup of the raspberry jam in the microwave or stovetop to thin. Spread the thinned jam over the bottom layer of angel food cake as shown. Use a food …
From hymnsandverses.com


RASPBERRY CAKE WITH MARSALA, CRèME FRAîCHE, AND RASPBERRIES RECIPE ...
Save this Raspberry cake with Marsala, crème fraîche, and raspberries recipe and more from Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful to your own online …
From eatyourbooks.com


RASPBERRY CAKE WITH MARSALA, CREME FRAICHE, AND RASPBERRIES. FOR ...
Mar 30, 2014 - Raspberry Cake with Marsala, Creme Fraiche, and Raspberries. For Valentine's Day 2014! We made with sour cream and raw sugar. T and I really liked, …
From pinterest.com


RASPBERRY CAKE WITH MARSALA, CRèME FRAîCHE, AND 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 …
From fooddiez.com


RASPBERRY CAKE WITH MARSALA, CREME FRAICHE, AND RASPBERRIES …
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 …
From cookeatshare.com


BON APPETIT DESSERTS: RASPBERRY CAKE WITH MARSALA, CREME …
4 cups fresh raspberries, divided 2 cups creme fraiche or sour cream Position rack in center of oven and preheat to 400ºF. Butter 10-inch-diameter springform pan with 2-3/4-inch-high sides. …
From tiffssnippets.blogspot.com


RASPBERRY CAKE WITH MARSALA, CREME FRAICHE, AND RASPBERRIES
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 degrees. Dot top of cake …
From cookingindex.com


LEMON CAKE WITH RASPBERRY CRèME FRAîCHE FROSTING - FRESCO
A moist citrus cake with light, sweet crème fraîche frosting, born in the moments of picking raspberries. ... Work on raspberry creme fraiche while cake is baking: add …
From recipes.frescocooks.com


RASPBERRY MASCARPONE CAKE - THE GOURMET LARDER
Grease and line the bottom of two 23cm (9inch) springform pans. In a large mixing bowl, cream the butter and sugar together until light and fluffy, scraping down the sides of the …
From thegourmetlarder.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


RASPBERRY CAKE WITH WHIPPED CREAM FILLING RECIPE - BON APPéTIT
Finely grind sugar and 1½ cups (37 g) freeze-dried raspberries in a spice mill or food processor (if using food processor, sift powder through a fine-mesh sieve after to …
From bonappetit.com


RASPBERRY CAKE WITH MARSALA CREME FRAICHE AND …
Current Pricing Plan. We recommend you check the details of Pricing Plans before changing. Click Here
From friendseat.com


GLORIOUS RASPBERRY ANGEL CAKE RECIPE - THE ANSWER IS CAKE
Glorious Raspberry Angel Cake Recipe. This Raspberry Angel Cake is sure to impress. This is a cake that certainly tastes as good as it looks. Delicate, feathery and light as air, and it should …
From theansweriscake.com


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