Best Grand Finale White Chocolate Raspberry Chiffon Cak Recipes

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GRAND FINALE CAKE



Grand Finale Cake image

I got this from a TV show years ago and haven't tried it yet, but it sounds yummy. The cheesecake part ends up on the bottom. You can serve it as is or topped with strawberries or blueberries.

Provided by Mrs. Ed

Categories     Dessert

Time 1h25m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box white cake mix
1 cup water (per cake mix directions)
1/3 cup oil (per cake mix directions)
2 -3 eggs (per cake mix directions)
2 lbs ricotta cheese
1 cup sugar
4 eggs
1 teaspoon vanilla

Steps:

  • Prepare cake mix according to package directions and pour in sprayed 9x13 pan.
  • Mix the rest of the ingredients and pour on top the cake mix in the pan.
  • Bake at 350 degrees for 60 to 70 minutes.
  • Chill before serving.

Nutrition Facts : Calories 470.3, Fat 23.1, SaturatedFat 8.6, Cholesterol 144.4, Sodium 383.7, Carbohydrate 52.6, Fiber 0.4, Sugar 40.5, Protein 13.6

WHITE CHOCOLATE-RASPBERRY CAKE



White Chocolate-Raspberry Cake image

White cake filled with raspberry pastry cream, iced with white chocolate buttercream, and garnished with white chocolate shavings on the sides and fresh raspberries on the top.

Provided by Laura

Time 10h

Yield 12

Number Of Ingredients 16

2 (6 ounce) containers fresh raspberries
6 large egg yolks
½ cup white sugar
3 tablespoons all-purpose flour
1 tablespoon cornstarch
2 cups whipping cream
1 (15.25 ounce) package French vanilla cake mix
1 cup water
⅓ cup vegetable oil
3 large eggs
2 sticks unsalted butter, softened
1 ½ cups confectioners' sugar
12 ounces white chocolate, melted and cooled
1 teaspoon pure vanilla extract
1 (4 ounce) bar white chocolate
1 cup large raspberries

Steps:

  • Prepare pastry cream: Puree raspberries in a blender. Strain to remove seeds. Set aside pulp; you should have 1 cup.
  • Whisk egg yolks, sugar, flour, and cornstarch in a bowl until completely smooth.
  • Warm cream in a small saucepan over low heat until just hot enough to steam. Once steaming, add 1/2 of it to the egg mixture, whisking constantly to avoid scrambling the eggs. Add that mixture back into the hot cream mixture and continue to heat and stir until custard is very thick, 3 to 5 minutes. Remove from the heat and stir in the reserved raspberry pulp. Let sit until cooled to room temperature, about 30 minutes. Place parchment or waxed paper over the surface to prevent a skin from forming and refrigerate, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch round, metal or glass cake pans.
  • Prepare cake: Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes. Remove cakes from the pans and cool completely, about 15 to 20 more minutes.
  • Prepare the frosting: Beat butter and confectioners' sugar in a large bowl on medium speed until creamy. Beat in melted white chocolate. Add vanilla and beat on low speed, scraping the sides and bottom of the bowl, until light and fluffy. Transfer to a piping bag fitted with a #18 star tip.
  • Level the tops of the cooled cake layers with a large serrated knife. Pipe a small amount of frosting onto the center of a serving plate. Put one layer, cut-side down, on the plate. Pipe a thick ring around the top edge of that layer; this will keep the filling in the cake and prevent the layers from sliding. Spread raspberry pastry cream onto the cake. Place to remaining layer, cut-side down, on top. Frost the top and sides with remaining frosting, decorating as desired.
  • Hold white chocolate bar in one hand with a paper towel (to stop it from melting in your hand). Use a vegetable peeler and slowly and carefully shave along the length of the bar to form pretty curls. Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge.

Nutrition Facts : Calories 846 calories, Carbohydrate 81.7 g, Cholesterol 251.8 mg, Fat 55.8 g, Fiber 3.1 g, Protein 8.2 g, SaturatedFat 28.7 g, Sodium 312.3 mg, Sugar 66.8 g

RASPBERRY CHIFFON CAKE RECIPE - (4.6/5)



Raspberry Chiffon Cake Recipe - (4.6/5) image

Provided by cecelia26_

Number Of Ingredients 14

2 cups All-purpose Flour
1 1/2 cups White Sugar
2 teaspoons Baking Powder
1/8 teaspoon Salt
1 small pkg. Raspberry Gelatin (Jell-O)
1/2 cup Vegetable Oil
8 Large Eggland's Best Eggs, separated
1 cup Cold Water
1 tablespoon Raspberry Extract
1/2 teaspoon Cream of Tartar
ICING---
1 quart Heavy Whipping Cream
1 cup Powdered Sugar*
1 teaspoon Raspberry Extract

Steps:

  • Adjust rack to lower middle of the oven. Preheat oven to 325°. Measure flour, sugar, baking powder, salt and gelatin into a deep mixing bowl. Mix thoroughly. Make a well and add oil, egg yolks, water and raspberry extract in order given. Don't beat yet. In a large mixing bowl, beat egg whites and cream of tartar until stiff peaks form. Now beat egg yolk batter until smooth and light, then pour over egg whites. Fold in with a rubber spatula (try not to stir, using only a folding technique until well combined). Pour batter into a 10" tube pan. Bake for 55 - 60 minutes, or until done (it will feel solid when tapped and a pick should come out clean or with a few moist crumbs). Cover loosely with foil should the top darken. Remove from oven and hang upside down on a bottle until cool-about 1 ½ hrs. To make the icing, place icing ingredients in a chilled deep mixing bowl and beat with chilled beaters until smooth peaks form. Brush crumbs from cake, spread on a smooth coating layer and refrigerate along with the bowl of whipped cream. After ten minutes, frost top and sides of cake. Place some whipped cream in a zip-top bag, clip off the corner (or use a pastry bag and tip) and pipe around the bottom, top edge and hole edge. Garnish with fresh raspberries, if available and mint leaves. Keep refrigerated. Note: You can adjust the amount of sugar for desired sweetness.

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