Best Raspberry Filling Recipes

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CHOCOLATE CAKE WITH RASPBERRY FILLING



Chocolate Cake with Raspberry Filling image

A great chocolate raspberry cake. I'm truly a novice, but it has turned out well each time I've baked it.

Provided by Soccercoach

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 21

3 (1 ounce) squares fine-quality semisweet chocolate, chopped
1 ½ cups hot brewed coffee
3 cups white sugar
2 ½ cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
¾ teaspoon baking powder
1 ¼ teaspoons salt
3 large eggs
¾ cup vegetable oil
1 ½ cups well-shaken buttermilk
¾ teaspoon vanilla extract
½ cup heavy whipping cream
1 tablespoon white sugar
1 tablespoon light corn syrup
½ pound fine-quality semisweet chocolate, chopped
2 tablespoons unsalted butter
2 (20 ounce) packages frozen raspberries, thawed
½ cup white sugar
1 lemon, zested
2 tablespoons cornstarch

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside.
  • Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
  • Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks, about 30 minutes. Invert layers onto racks.
  • While cakes are cooling, bring heavy cream, sugar, and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable, about 10 minutes.
  • While frosting and cakes continue to cool, puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced, 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat.
  • Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.

Nutrition Facts : Calories 735.6 calories, Carbohydrate 114.4 g, Cholesterol 66.4 mg, Fat 30.9 g, Fiber 9 g, Protein 10.8 g, SaturatedFat 11.3 g, Sodium 542.4 mg, Sugar 79.3 g

MY MOM'S RASPBERRY PIE FILLING



My Mom's Raspberry Pie Filling image

My Mom makes the best berry pie in the world. Her crusts are homemade with flour, water, and a great no trans-fat shortening. The filling is so easy it hardly warrants an entry but it's just so wonderful I had to share.

Provided by Ingen

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening, plus
1 tablespoon shortening
2 -3 tablespoons cold water
4 cups raspberries, buy them when they're in season and freeze them in two-cup portions
1/2 cup flour
1 cup sugar, if you're using a sweeter berry like strawberries you can cut the sugar

Steps:

  • Preheat oven to 425 degrees.
  • Crust:.
  • Combine flour and salt in a medium bowl.
  • Cut in shortening with either a fork or pastry blender.
  • Sprinkle in cold water 1 teaspoon at a time until flour is moist enough to form a dough.
  • On a lightly floured surface, role the ball of dough out into an 8 inch circle.
  • Repeat above steps to make second crust.
  • Place first crust into pie plate and set second crust aside
  • Filling:.
  • Combine all ingredients in a large mixing bowl.
  • Pour mixture into a 8 inch pie plate lined with one crust.
  • Lay other crust on top, trim edges and minutes.
  • Bake at 425 for 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 303.6, Fat 10.8, SaturatedFat 2.6, Sodium 146.8, Carbohydrate 50.2, Fiber 4.6, Sugar 27.7, Protein 3.2

CHOCOLATE LAYER CAKE WITH RASPBERRY CREAM FILLING



Chocolate Layer Cake With Raspberry Cream Filling image

A nicely decorated chocolate cake always makes an impressive presentation, even if it is semi-homemade. Adding raspberry cream filling between layers and a rich, chocolate-raspberry ganache on top, gives ordinary chocolate cake a hint of elegance and interest. Prep time will vary depending on time spent decorating.

Provided by Stoblogger

Categories     Dessert

Time 1h30m

Yield 1 layer cake, 12 serving(s)

Number Of Ingredients 11

1 (20 ounce) box chocolate cake mix, prepared as directed
1/4 cup cream cheese, softened
1/2 cup seedless raspberry jam
2 cups powdered sugar
16 ounces prepared chocolate frosting, not whipped
2 tablespoons cocoa powder, unsweetened
1/3 cup sugar
1 1/2 teaspoons cornstarch
1/4 cup water
3 tablespoons seedless raspberry jam
2 teaspoons raspberry liqueur (optional)

Steps:

  • CHOCOLATE CAKE.
  • Prepare Chocolate Cake according to package directions in two 9 inch cake pans.
  • Cool completely. For best results and time permitting, place the layers in freezer until firm.
  • RASPBERRY CREAM FILLING.
  • Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes.
  • Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired.
  • Frost only ONE of the cooled layers leaving a 1 inch unfrosted margin all around the edge of the layer. Then place the other layer on the Raspberry Filling. The top layer will push the Raspberry Filling toward the edges of the cake, that's why it's important to leave the 1 inch margin.
  • CHOCOLATE FROSTING.
  • Beat the frosting in mixing bowl for 2-3 minutes.
  • Completely frost the sides of the cake.
  • Put remaining frosting in decorating bag. Using a large star tip, create a shell border around the top of the cake. The border will keep the ganache on top of the cake. Place cake in refrigerator until ganache is ready.
  • RASPBERRY CHOCOLATE GANACHE.
  • Combine cocoa, sugar and cornstarch in a saucepan and whisk.
  • Gradually add water and jam, continue to whisk the mixture.
  • Bring to a simmer over medium heat, whisking constantly.
  • Remove from the heat and stir in raspberry liqueur, if using.
  • Let cool slightly.
  • Remove cake from refrigerator and pour/spread ganache on top.
  • Garnish with candies or raspberries.

CHOCOLATE CAKE WITH RASPBERRY FILLING



Chocolate Cake with Raspberry Filling image

Coffee mixed into the batter makes this moist layer cake even more special. Garnished with fresh berries and chocolate curls and this chocolate raspberry cake looks like it came from a bakery. -Tammy Bollman, Minatare, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 23

2 cups sugar
1 cup 2% milk
1 cup strong brewed coffee
1 cup canola oil
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon instant coffee granules
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
FILLING:
1 cup butter, softened
1-1/2 cups confectioners' sugar
1/2 cup seedless raspberry jam
FROSTING:
9 ounces bittersweet chocolate, chopped
1-1/2 cups butter, softened
3 cups marshmallow creme
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Fresh raspberries and chocolate curls

Steps:

  • In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. In a small bowl, combine the flour, cocoa, coffee granules, baking soda, baking powder and salt; gradually beat into sugar mixture until blended., Pour into two greased and floured 9-in. baking pans. Bake at 325° for 30-35 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, beat butter and confectioners' sugar. Add jam; beat until blended., For frosting, melt chocolate in a microwave; stir until smooth. In a large bowl, beat butter and chocolate until fluffy. Add marshmallow creme, confectioners' sugar and extract; beat until smooth., Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with raspberries and chocolate curls. Store in the refrigerator.

Nutrition Facts : Calories 781 calories, Fat 51g fat (23g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 84g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.

RASPBERRY CAKE FILLING



Raspberry Cake Filling image

Yummy and easy. Use in the center of cakes, jelly rolls or other desserts. It is deliberately on the runny side as I like my fillings to soak into the cake to add extra moisture. To make a filling that is thicker, increase the cornstarch by a teaspoon at a time until it is as thick as you are used to!

Provided by That Napa Chicken R

Categories     Dessert

Time 10m

Yield 1 cake

Number Of Ingredients 4

1 1/2 cups frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice (fresh is best, but...)
1/4 cup sugar

Steps:

  • In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
  • Let cool completely before spreading onto cake.

WHITE CHOCOLATE CAKE WITH RASPBERRY FILLING



White Chocolate Cake with Raspberry Filling image

Garnished with fresh raspberries and shaved chocolate, this white chocolate cake is a tasty treat that takes very little effort.

Provided by TerryWilson

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h50m

Yield 16

Number Of Ingredients 14

1 (15.25 ounce) package white cake mix
1 (4-serving size) package instant vanilla pudding mix
4 egg whites, at room temperature
1 cup water
½ cup vegetable oil
5 ounces white chocolate, grated
1 cup seedless raspberry preserves, divided
6 ounces white chocolate, chopped
1 (8 ounce) package cream cheese, at room temperature
4 teaspoons unsalted butter, softened
1 teaspoon vanilla extract
2 ½ cups sifted confectioners' sugar
¼ cup fresh raspberries, or as needed
1 tablespoon shaved white chocolate, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of three 9-inch round cake pans. Cut waxed paper into three 9-inch disks and fit into the pans.
  • Combine cake mix, pudding mix, egg whites, water, and oil in a large mixing bowl. Beat using an electric mixer for 2 minutes. Fold in grated white chocolate. Pour batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 18 to 22 minutes. Let cool in the pans, 15 to 30 minutes. Turn out onto wire racks and let cool completely, about 30 minutes more.
  • Place 1 cake layer on a serving plate and spread 1/2 cup of raspberry preserves on top. Place second layer on top and spread remaining preserves. Place third layer on top.
  • Place white chocolate for frosting in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and allow to cool, about 10 minutes.
  • Blend cream cheese and butter together in a mixing bowl using an electric mixer. Add cooled chocolate and continue mixing; add vanilla extract. Add powdered sugar slowly; beat on medium speed until fluffy.
  • Frost the sides and top of the cooled cake and garnish with raspberries and shaved white chocolate. Refrigerate until ready to serve.

Nutrition Facts : Calories 496.8 calories, Carbohydrate 72.4 g, Cholesterol 22.1 mg, Fat 22.1 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 9.1 g, Sodium 339.1 mg, Sugar 63 g

BEST CLASSIC WHITE LAYER CAKE WITH RASPBERRY-ALMOND FILLING



Best Classic White Layer Cake With Raspberry-Almond Filling image

A beautiful soft, fine-grained vanilla birthday cake with luscious butter frosting and raspberry jam filling from the amazing folks at America's Test Kitchen. Lemon curd works really well too. You can omit the almonds for a nut-free cake. To quickly bring the milk and egg white mixture to room temperature, set the bottom of the measuring glass in hot water and stir until it feels cool rather than cold, around 65 F. MAKE AHEAD: Cake layers can be wrapped and stored for a day; frosting can be covered with plastic wrap and set aside at room temperature for several hours. Once assembled, the cake should be covered with an inverted bowl or cake cover and refrigerated. Under its coat of frosting, it will remain fresh for up to three days. Bring it to room temperature before serving. There is enough frosting to pipe a border around the base and top of the cake. If you want to decorate the cake more elaborately, you should make one and a half times the frosting recipe. If desired, finish the sides of the cake with 1 cup of sliced almonds (lightly toasted works well). Recipe is from Cook's Illustrated/Baking Illustrated.

Provided by blucoat

Categories     Dessert

Time 1h3m

Yield 12 serving(s)

Number Of Ingredients 17

nonstick cooking spray
2 1/4 cups cake flour, plus more for dusting the pans (9 ounces)
1 cup whole milk, at room temperature
6 large egg whites, at room temperature (3/4 cup)
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool (1 1/2 sticks)
16 tablespoons unsalted butter, softened but still cool (2 sticks)
4 cups confectioners' sugar (1 pound)
1 tablespoon vanilla extract
1 tablespoon whole milk
1 pinch table salt
1/2 cup blanched slivered almond, toasted and chopped coarse (2 1/2 ounces)
1/3 cup raspberry jam (seedless) or 1/3 cup lemon curd

Steps:

  • For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
  • Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
  • Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
  • Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
  • Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  • Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
  • For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
  • For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

ALMOND TORTE WITH RASPBERRY FILLING



Almond Torte with Raspberry Filling image

This torte is a light-but-elegant cake filled with good-quality seedless raspberry jam.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

10 tablespoons unsalted butter, melted, room temperature, plus more for pans
1 1/2 cups unblanched, whole almonds
1 cup plus 2 tablespoons granulated sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 large eggs
1/4 cup orange-flavored liqueur
1 cup seedless raspberry jam
1/3 cup confectioners' sugar, for sprinkling
Marzipan holly leaf and berries, for decoration (optional)
Vegetable oil cooking spray

Steps:

  • Heat oven to 375 degrees. Butter two 8-inch round cake pans. Line with parchment; butter parchment. In a food processor, process almonds and sugar to a powder. Sift together cornstarch, flour, baking powder, and salt.
  • In an electric mixer, beat 2 eggs with almond-sugar mixture on low speed until blended, about 1 minute. Add remaining eggs, one at a time, beating on high speed for 3 to 4 minutes and scraping down sides of bowl after each egg. Beat in liqueur.
  • Sprinkle cornstarch mixture over egg mixture; fold in. Fold in melted butter. Pour batter into prepared pans. Bake 15 minutes, rotate pans between oven shelves, and bake until cake tester inserted in the center of a cake comes out clean, 15 to 17 more minutes. Line two wire racks with parchment; spray paper with cooking spray. Turn cakes out of pans to cool on parchment-lined cooling racks for 45 minutes.
  • In a small saucepan, warm jam over low heat, stirring occasionally. Spread warm jam on one cake layer; top with second layer, and dust with confectioners' sugar. Decorate with marzipan if desired.

CHOCOLATE CAKE WITH RASPBERRY & COCONUT FILLING



Chocolate Cake with Raspberry & Coconut Filling image

This is a terrific chocolate cake by itself. But the raspberry coconut filling is what really makes it special at our house! It really presents nicely with the raspberry/coconut on the sides. The frosting recipe yields 4 cups. Either cut it down or make cupcakes using the same cake recipe to use it up.

Provided by capless

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 24

1/2 cup margarine, stick-type
1 1/2 cups sugar
2 egg whites
1 whole egg
1 cup buttermilk, nonfat
1/2 cup water
2 cups flour, all-purpose
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cocoa powder, unsweetened
1 teaspoon vanilla extract
vegetable oil cooking spray
1 (18 ounce) jar raspberry preserves
1/4 cup coconut, flaked divided
1/4 teaspoon coconut extract
1 -2 tablespoon orange rind, freshly grated
1 cup sugar
6 tablespoons water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 tablespoons coconut flakes, to sprinkle on top
1/2-1 cup coconut flakes

Steps:

  • Chocolate Layer Cake In a large bowl beat margarine at medium speed until creamy.
  • Gradually add sugar and beat until fluffy.
  • Add egg whites and whole egg one at a time and mix well.
  • In a separate container combine buttermilk and water.
  • In a small bowl combine flour, baking soda, salt, and cocoa powder, stir to mix.
  • With mixer at medium speed add flour mixture alternating with buttermilk/water to the margarine mixture.
  • Add vanilla extract and mix in well.
  • Lightly coat 2 8-inch cake pans with vegetable spray and pour batter evenly into both pans.
  • Bake at 350F for 22-25 minutes or until toothpick comes out clean.
  • Cool in wire rack 10 minutes.
  • Remove from pans and continue to cool.
  • Raspberry Coconut Filling Empty jar of raspberry preserves in a medium meshed strainer.
  • Using the back of a spoon press out the"jelly" and retain the seeds.
  • Mix the"jelly" with the coconut, coconut extract, and orange rind.
  • Add about 1-2 T of the seeds back into the jelly mixture.
  • (this is optional if you don't care for seeds).
  • When cake is completely cooled spread a layer of the filling just to about 1/2" from the cakes edge.
  • Set aside remaining filling.
  • Sprinkle a layer of coconut flakes on top of the filling.
  • Add top layer of cake.
  • Frosting (Use a large double boiler as this recipe makes 4 cups) Fill the bottom of the double boiler with water and set to boil.
  • Combine the first 4 ingredients in the TOP of the double boiler.
  • Beat with an electric hand mixer at medium speed just to blend ingredients.
  • Place top over boiling water and beat constantly at high speed for about 9 minutes, or until stiff peaks form.
  • Remove from heat.
  • Add vanilla and coconut extracts and mix for 1 additional minute.
  • It should be at a spreading consistency now, if not continue to beat.
  • Spread over top of cake and lightly sprinkle with coconut flakes (lightly toasted is nice also).
  • Mix enough of the coconut flakes with the remaining filling so that you can press to"stick" it to the side of cake.

Nutrition Facts : Calories 486.3, Fat 11, SaturatedFat 3.8, Cholesterol 16.3, Sodium 313, Carbohydrate 93.2, Fiber 2.2, Sugar 66.5, Protein 5.3

WHITE CHOCOLATE LAYER CAKE WITH RASPBERRY FILLING



White Chocolate Layer Cake With Raspberry Filling image

This is an impressive cake that tastes good all by itself even without the raspberry filling. I made it for my mother-in-law for Mother's Day and she was guarding it so everyone wouldn't eat it all! Store in the refrigerator.

Provided by jenshira

Categories     Chocolate Cake

Time 2h20m

Yield 12

Number Of Ingredients 19

¼ cup milk
12 ounces white chocolate, chopped
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
¾ cup white sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
4 large eggs
¾ cup sour cream
1 ½ cups heavy cream
¾ cup fresh raspberries
3 tablespoons white sugar
1 (8 ounce) package cream cheese
¼ cup unsalted butter, softened
6 ounces white chocolate, melted
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.
  • Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
  • Combine flour, baking soda, salt, and baking powder in a small bowl.
  • Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.
  • Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.
  • Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
  • Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.
  • Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.

Nutrition Facts : Calories 776.5 calories, Carbohydrate 80.5 g, Cholesterol 169.3 mg, Fat 47.5 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 28.9 g, Sodium 325.4 mg, Sugar 61.8 g

COFFEE CAKE WITH RASPBERRY FILLING



Coffee Cake with Raspberry Filling image

This pretty coffee cake, swirled with a fresh raspberry filling, is tender and moist with a crunchy crumb topping. "You could use cherries, blackberries or blueberries instead of raspberries," Mary Ross notes from Washburn, Wisconsin.

Provided by Taste of Home

Time 1h

Yield 6 servings.

Number Of Ingredients 21

1-1/2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground mace, optional
1/2 cup cold butter, cubed
1 large egg
1/2 cup 2% milk
1/2 teaspoon vanilla extract
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
6 tablespoons water
1 cup fresh raspberries
1-1/2 teaspoons lemon juice
TOPPING:
1/3 cup all-purpose flour
3 tablespoons sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts

Steps:

  • In a large bowl, combine the first five ingredients. Add mace if desired. Cut in butter until mixture resembles coarse crumbs. Whisk the egg, milk and vanilla; stir into crumb mixture just until moistened. Spoon into a 9x5-in. loaf pan coated with cooking spray. , In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over batter; cut through with a knife to swirl. , In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter; top with nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 519 calories, Fat 22g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 502mg sodium, Carbohydrate 75g carbohydrate (41g sugars, Fiber 3g fiber), Protein 7g protein.

CHOCOLATE RASPBERRY TORTE WITH MOCHA CREAM FILLING



Chocolate Raspberry Torte With Mocha Cream Filling image

This recipe needs two torte pans (I used Pampered Chef). If you do not have torte pans then follow the box directions to make two 8 or 9 inch layers and then make the cream filling as directed below. Also - This recipe was made using Betty Crocker Supermoist Devil's Food cake and the cake ingredients are listed below for that mix. If you are using a different brand, please follow the box instructions on the necessary ingredients to make the batter.

Provided by Mom2Rose

Categories     Dessert

Time 40m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package betty crocker supermoist devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 1/2 cups whipping cream
1/3 cup packed brown sugar
1 tablespoon powdered instant coffee
2 cups fresh raspberries

Steps:

  • Preheat oven to 350°F (180°C).
  • Grease and flour torte pans; set aside.
  • Prepare cake mix according to package directions; divide batter equally between pans.
  • Bake 18-22 minutes or until wooden pick inserted in centers comes out clean.
  • Remove from oven to cooling rack, cool 5 minutes.
  • Remove cakes from pans; cool completely.
  • Meanwhile in chilled bowl, beat cream until it begins to thicken.
  • Gradually add sugar and coffee; continue beating until stiff.
  • Once torte layers have cooled completely, use half of the Mocha Cream to frost the top of the first layer; place on decorative plate.
  • Place the second layer over top of the first frosted layer and use the remaining Mocha Cream to frost the top of the torte.
  • Arrange the raspberries on top of the torte in a decorative pattern (see photo for example).
  • Keep refrigerated until serving and refrigerate leftovers, if any.

Nutrition Facts : Calories 420.1, Fat 28.2, SaturatedFat 9.8, Cholesterol 93.6, Sodium 387.7, Carbohydrate 40.9, Fiber 2.4, Sugar 23.4, Protein 5

WHITE WEDDING CAKE WITH RASPBERRY FILLING



White Wedding Cake with Raspberry Filling image

Guests will say, "Yes!" when offered a pretty piece of white cake enhanced with a flavorful raspberry filling.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Yield 72

Number Of Ingredients 17

8 boxes Betty Crocker™ Super Moist™ white cake mix
10 cups water
2 2/3 cups vegetable oil
24 egg whites
32 cups powdered sugar (about 8 1/2 lb)
4 tablespoons meringue powder
4 cups shortening
2 cups milk
8 teaspoons vanilla
4 teaspoons almond extract
1 3/4 cups raspberry filling*
One each of 6-, 8- and 12-inch square cake pans (2 inches deep)
Serving tray (16x16-inch)
Cardboard for cakes
Wooden dowel rods for cake (1/4 inch in diameter)
Decorating bags with decorating tips
Royal icing flowers**

Steps:

  • Heat oven to 325°F. Generously grease bottoms and sides of each square cake pan with solid shortening. Sprinkle with flour to coat pans; tap to remove excess flour.
  • To make batter for 6- and 8-inch pans, in large bowl, beat 2 boxes cake mix, 2 1/2 cups water, 2/3 cup oil and 6 egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread 2 1/4 cups batter in 6-inch pan and 4 1/4 cups batter in 8-inch pan. Cover remaining batter with plastic wrap; refrigerate.
  • Place both pans about 3 inches apart on middle oven rack in oven. Bake 6-inch cake 40 to 45 minutes and 8-inch cake 45 to 50 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove cakes from pans; place top sides up on cooling racks. Cool completely, about 1 hour.
  • To make batter for 12-inch pan, in large bowl, beat 2 boxes cake mix, 2 1/2 cups water, 2/3 cup oil and 6 egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Add batter to batter set aside in refrigerator; stir to combine. Spread 9 cups batter evenly in pan.
  • Bake 12-inch cake 50 to 60 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan on cooling rack 25 minutes. Remove cake from pan; place top side up on cooling rack. Cool completely, about 1 hour.
  • Each tier is made up of 2 layers of cake. To make another 6- and 8-inch layer, wash and dry both pans. Prepare pans again as directed in Step 1. Fill pans as directed in Step 2. Bake and cool as directed in Step 3.
  • Wash and dry 12-inch cake pan. Prepare pan again as directed in Step 1. For second layer, make batter, fill pan, bake and cool as directed in Steps 4 and 5.
  • To make frosting, in large bowl, stir together 8 cups powdered sugar and 1 tablespoon meringue powder. With electric mixer on low speed, beat in 1 cup shortening, 1/2 cup milk, 2 teaspoons vanilla and 1 teaspoon almond extract; beat on medium speed until smooth. Add additional milk, 1 tablespoon at a time, to make frosting spreadable consistency. Transfer frosting to another large bowl; cover with plastic wrap. Make frosting as directed 3 more times.
  • To assemble cake, with serrated knife, cut off domed top crust of each cake layer to form a flat surface. Carefully brush off crumbs from cakes.
  • Place about 1 tablespoon frosting on serving tray where first cake layer will be placed to keep cake from sliding on tray. Place 1 (12-inch) layer, cut side up, on tray. Place large round decorating tip in decorating bag; fill with frosting. Pipe around top inside edge of cake layer, forming a thick frosting border about 3/4 inch high. Spread 1 cup raspberry filling over top of cake inside frosting border. Top with second 12-inch cake layer, cut side down.
  • For 6- and 8-inch layers, make cardboard square to place cake tiers on by placing bottom of cake pans on cardboard; trace around pan edge. Cut out with scissors. For 6-inch tier, place small amount of frosting on center of cardboard square to hold cake in place. Place 6-inch cake layer, cut side up, on cardboard. Pipe a frosting border around top inside edge of cake. Spread 1/4 cup raspberry filling over top of cake inside border. Top with remaining 6-inch cake layer, cut side down. Repeat for 8-inch tier, using 8-inch cardboard square, both 8-inch cake layers and 1/2 cup raspberry filling.
  • To frost 6- and 8-inch tier, stir frosting. Using large spatula, carefully spread thin layer of frosting over sides of cakes, then over tops. Use spatula to push frosting, never allowing spatula to touch cake. (The purpose of this technique is to seal the crumbs to make frosting the cake easier.) Apply second thicker layer of frosting to sides and tops of cakes, spreading until smooth.
  • For a stacked cake where tiers are placed directly on top of one another, each tier will need to be supported by several dowel rods. To mark where to place 8-inch tier on top of 12-inch tier, center 8-inch cake pan, turned upside down, on top of 12-inch tier and gently press to make imprint; remove pan. Insert 1 dowel rod into center of 12-inch tier, straight down to tray. Mark rod with exact height of tier; remove rod. Cut 7 more rods to marked length. Insert rods into 12-inch cake, spacing evenly 1 1/2 inches apart within imprinted outline on 12-inch tier. Place 8-inch tier on top of 12-inch tier.
  • Mark 8-inch tier with imprint of 6-inch cake pan; remove pan. Cut and insert 8 dowel rods for 8-inch tier as directed in Step 13. Top 8-inch tier with 6-inch tier.
  • Use remaining frosting to decorate cake as desired. Add royal icing flowers.

Nutrition Facts : Calories 600, Carbohydrate 97 g, Cholesterol 0 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 75 g, TransFat 2 g

FRENCH VANILLA BUTTER CAKE WITH RASPBERRY FILLING



French Vanilla Butter Cake With Raspberry Filling image

I think the title says it all! This was what my mom and I came up with for this year's birthday bash... it's vanilla to the max, but the cake itself is not super sweet - we left that for the decadent filling, frosting and ganache!

Provided by YummySmellsca

Categories     Dessert

Time P1DT1h

Yield 1 10" cake, 20 serving(s)

Number Of Ingredients 34

3 cups flour
1/4 cup rice flour (or cornstarch)
1/4 teaspoon nutmeg
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup cultured unsalted butter
1 1/2 cups vanilla sugar
4 large eggs, separated
1 egg yolk
1 tablespoon honey
1 tablespoon vanilla
1 1/4 cups buttermilk
3 tablespoons nonfat plain yogurt, Greek-style preferred
1/3 cup superfine sugar
1/4 teaspoon salt
1/2 cup boiling water
1/4 cup meringue powder
1 tablespoon vanilla
4 cups sifted icing sugar
2 cups shortening, softened
2 tablespoons raspberry puree or 2 tablespoons seedless raspberry jam
1/2 teaspoon lemon juice
1/3 cup vanilla sugar
1/4 teaspoon salt
1/2 cup boiling water
1/3 cup meringue powder
1 tablespoon vanilla
4 cups sifted icing sugar
1 cup cultured unsalted butter, softened
1 cup shortening, softened
8 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
1 tablespoon shortening

Steps:

  • ---Cake---.
  • Preheat oven to 350F, grease a 10" springform pan and line the bottom with parchment paper.
  • In a medium bowl, whisk together flour, cornstarch, nutmeg, baking powder, baking soda and salt.
  • In a large bowl, cream together butter and vanilla sugar until fluffy.
  • Add egg yolks, honey and vanilla, beating well.
  • In a cup or small bowl, stir together buttermilk and yogurt until smooth.
  • Beginning and ending with the dry ingredients, alternate additions of flour and buttermilk mixtures, beating well after each one.
  • With clean beaters, whip egg whites until soft peaks, fold into the batter.
  • Pour into the prepared pan.
  • Bake on the lowest rack of the oven, covering with foil halfway through, 55-60 minutes, until it tests done.
  • Cool in the pan 1 hour, then refrigerate a minimum of 1 hour before unmoulding.
  • ---Vanilla-Raspberry Filling---.
  • Dissolve the sugar and salt in the boiling water. Cool to room temperature.
  • Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
  • Increase the speed and beat 3-4 minutes longer.
  • Beat in the vanilla followed by the icing sugar.
  • Add the butter and shortening a few tablespoons at a time, beating well after each addition, then beat in the puree and lemon juice.
  • Chill 30 minutes before use.
  • ---Very Vanilla Buttercream Frosting---.
  • Dissolve the sugar and salt in the boiling water. Cool to room temperature.
  • Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
  • Increase the speed and beat 3-4 minutes longer.
  • Beat in the vanilla followed by the icing sugar.
  • Add the butter and shortening a few tablespoons at a time, beating well after each addition. Continue beating until mixture is thick, creamy and fluffy.
  • Chill 30 minutes before use.
  • ---Ganache---.
  • In a heavy-bottomed saucepan over low heat, melt together chocolate, cream and shortening until smooth.
  • Remove from heat and allow to cool 10 minutes. Gently re-warm if necessary for even spreading.
  • ---Assembly---.
  • Level the top of the well-chilled cake and slice horizontally into three even layers.
  • Place bottom layer on a cake round.
  • With an offset spatula or palette knife, spread ½ of the Vanilla-Raspberry Filling in an even layer over the bottom round and top with the second layer.
  • Spread second layer with remaining ½ of the filling and place the final layer on top.
  • Using some of the remaining frosting, apply a thin "crumb coat" over the entire outside of the cake.
  • Refrigerate 1 hour.
  • Finish covering the top and sides of cake with the remaining frosting, making it as smooth as possible.
  • Freeze 30 minutes.
  • Pour ganache gently onto the centre of the top of the cake and spread to form "drips" or a "shadow" effect down the sides.
  • Allow cake to set at room temperature, then keep in the refrigerator until serving.

Nutrition Facts : Calories 759.3, Fat 52.3, SaturatedFat 20.6, Cholesterol 101.1, Sodium 300.3, Carbohydrate 69.7, Fiber 0.6, Sugar 52.4, Protein 4.4

RASPBERRY FILLING



Raspberry Filling image

Spread this pretty pink filling on chocolate cake layers, and you're guaranteed to hear raves. Preserves and liqueur give it raspberry flair. -Laura McDowell, Lake Villa, Illinois

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 cups.

Number Of Ingredients 4

3/4 cup heavy whipping cream
1/3 cup seedless raspberry preserves
2-1/4 teaspoons sugar
1-1/2 teaspoons raspberry liqueur

Steps:

  • In a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form. Spread between cake layers.

Nutrition Facts : Calories 59 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 4mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

GENOISE WITH RASPBERRY CURD FILLING



Genoise With Raspberry Curd Filling image

The tart sweetness of the raspberry curd filling balances this buttery-rich, French-style sponge cake. Martha made this recipe on Martha Bakes episode 601.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 16

6 tablespoons unsalted butter, plus more for pans
2/3 cup cake flour, sifted, plus more for pans
1 teaspoon pure vanilla extract
5 large eggs
1/2 cup plus 2 tablespoons superfine sugar
1/2 cup cornstarch
1 cup raspberries
1 cup granulated sugar
1 teaspoon cornstarch
1 tablespoon finely grated lemon zest, plus 1/4 cup fresh lemon juice
8 large egg yolks
1/4 teaspoon coarse salt
1 1/4 sticks (10 tablespoons) unsalted butter, cut into pieces
2 cups heavy cream
2 tablespoons confectioners' sugar
Fresh raspberries, for topping (optional)

Steps:

  • Make the cakes: Preheat oven to 350 degrees. Butter two 8-by-2-inch round baking pans; line bottoms with parchment paper rounds. Butter parchment; dust pans with flour, tapping out excess.
  • In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a large bowl, leaving behind any burned sediment; stir in vanilla and keep warm (110 to 120 degrees). Wipe out saucepan.
  • Fill the same saucepan with a few inches of water and bring to a simmer. Lightly whisk together eggs and superfine sugar in a heatproof standing mixer bowl. Set bowl over (not in) simmering water, and whisk until superfine sugar dissolves and mixture is lukewarm to the touch.
  • Attach bowl to standing mixer fitted with the whisk attachment and whisk on high speed until light, airy, and quadruple in volume, at least 5 minutes. Whisk 1 cup egg mixture into warm butter mixture.
  • Sift together flour and cornstarch. Gently and quickly fold half the flour mixture into remaining egg mixture until combined, then repeat with remaining flour mixture. Gently fold in butter mixture, then divide between prepared baking pans.
  • Transfer pans to oven and bake until golden brown and edges begin to pull away from the sides, about 25 minutes. (Avoid opening oven door during baking, as cakes are fragile and may collapse.) Remove cakes from oven and unmold immediately onto a wire rack to cool completely.
  • Make the raspberry curd filling: In a small food processor, puree raspberries until smooth.
  • Whisk together granulated sugar and cornstarch in a medium saucepan. Whisk in zest and egg yolks, then whisk in lemon juice and salt. Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, small bubbles form around the edge of the pan, and mixture is thick enough to coat the back of a spoon and becomes clear, about 5 minutes.
  • Remove pan from heat. Whisk in raspberry puree. Strain mixture through a fine mesh sieve into a glass bowl. Press plastic wrap directly onto surface of curd and refrigerate until cool, about 30 minutes.
  • Assemble the cake: Using a serrated knife, halve each cooled cake horizontally to form 2 layers. Place 1 layer on a cake turntable or serving platter; spread a scant 1/2 cup curd on top. Set another cake layer on top, and repeat process with remaining curd and cake layers. Refrigerate until firm, about 30 minutes.
  • Make the whipped cream: Whisk cream and confectioners' sugar to soft peaks. Spread entire cake with whipped cream, smoothing the top and sides. Top with raspberries, if desired.

DELUXE LEMON POPPY SEED ROLLS WITH RASPBERRY FILLING



Deluxe Lemon Poppy Seed Rolls with Raspberry Filling image

Lemon poppy seed dough filled with seedless raspberry jam rolled up cinnamon roll-style and topped with a lemon glaze. I came up with this as a compromise for an Easter treat when my daughter wanted lemon poppy seed cake, my son wanted cinnamon rolls, and I wanted something with raspberry.

Provided by Heather Savage

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 12

Number Of Ingredients 16

¾ cup milk
1 large egg
1 large egg yolk
2 tablespoons lemon juice
2 tablespoons white sugar
1 tablespoon poppy seeds
1 lemon, zested
2 teaspoons active dry yeast
2 cups all-purpose flour, or more as needed
¼ cup unsalted butter, at room temperature
1 ¼ teaspoons salt
½ cup seedless raspberry jam
½ cup confectioners' sugar
½ tablespoon milk
½ tablespoon lemon juice
¼ teaspoon vanilla extract

Steps:

  • Combine milk, egg, egg yolk, lemon juice, sugar, poppy seeds, lemon zest, and yeast in a large bowl. Stir in 2 cups flour, butter, and salt, working in more flour as needed to pull dough away from the sides of the bowl.
  • Turn out onto a floured surface and knead until dough is smooth and elastic, adding more flour as necessary. Place in a lightly greased bowl; cover, and let rise until doubled in size, about 1 hour.
  • Gently deflate dough and roll into a 12x10-inch rectangle. Spread with raspberry jam, leaving a 1/2-inch border. Roll up from the long side, like a jelly roll, and seal. Carefully slice log into 12 pieces and place cut-side down into a greased 8x8-inch square pan. Cover and let rise until puffy, 40 to 45 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the center of the preheated oven until lightly browned on top, about 30 minutes.
  • Make glaze by stirring together confectioners' sugar, milk, lemon juice, and vanilla extract in a bowl. Drizzle over warm rolls.

Nutrition Facts : Calories 200.3 calories, Carbohydrate 34.9 g, Cholesterol 44 mg, Fat 5.5 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 3 g, Sodium 257 mg, Sugar 16.7 g

VANILLA CAKE WITH RASPBERRY FILLING & LEMON BUTTERCREAM ICIN



Vanilla Cake With Raspberry Filling & Lemon Buttercream Icin image

I got this recipe out of a Southern Living cookbook but I only make it for special occasions. Every time I make it I only get one slice (it's supposed to feed 16 but good luck with that). It's not diet friendly but can be altered to your liking. The cake itself is excellent with any type of icing or even by itself. When storing this cake it's best to store it in the fridge just to keep the icing from falling off.

Provided by renaimes

Categories     Dessert

Time 51m

Yield 3 9 inch cakes, 16 serving(s)

Number Of Ingredients 13

1 cup butter, softened (I like Imperial brand)
1 1/2 cups sugar
4 large eggs
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract or 1 teaspoon vanilla and 1 teaspoon almond extract
1 (10 ounce) jar seedless raspberry preserves
1 1/2 cups butter, softened (I like Imperial brand)
2 teaspoons fresh lemon rind
3 tablespoons lemon juice
3 cups sifted powdered sugar

Steps:

  • Cake:.
  • Beat butter at medium speed until creamy; gradually add sugar, beating well. Add eggs one at a time beating after each addition. Combine flour, baking powder, and salt; add to butter mixture alternating with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings.
  • Pour batter into three greased and floured 9 inch round cake pans. Bake at 350 degrees for 23 minutes or until a wooden tooth pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from wire pans and cool completely on wire racks. Slice cake layers in half horizontally to make six layers. Place one layer, cut side up, on a cake plate; spread with 2 1/2 tablespoons preserves. Repeat procedure with remaining 5 layers and preserves, omitting preserves on top of last layer.
  • Icing:.
  • Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until spreading consistency.

Nutrition Facts : Calories 586.3, Fat 30.8, SaturatedFat 19, Cholesterol 124.9, Sodium 414.7, Carbohydrate 74.6, Fiber 0.7, Sugar 49.5, Protein 4.6

CLASSIC WHITE LAYER CAKE WITH BUTTER FROSTING AND RASPBERRY ALMOND FILLING



CLASSIC WHITE LAYER CAKE WITH BUTTER FROSTING AND RASPBERRY ALMOND FILLING image

Categories     Cake     Berry

Yield 1 - 9" cake

Number Of Ingredients 20

Cake-
2 1/4 cups flour, plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
2 teaspoons almond extract (or slightly less to taste)
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool
Frosting -
16 tablespoons unsalted butter, softened but still cool
4 cups confectioner's sugar
1 tablespoon vanilla extract
1 tablespoon whole milk
pinch table salt
extra sliced almonds for garnish
Filling -
1/2 cup blanched slivered almonds, toasted and coarsely chopped
1/3 cup seedless raspberry jam

Steps:

  • 1. Set oven rack in middle position and pre-heat to 350. 2. Spray 2 9-inch cake pans with non-stick spray, place parchment rounds on bottom of pans, spray parchment rounds, and dust whole pans with flour, tapping out excess (I used non-stick spray with flour) 3. Pour milk, egg whites, and extracts in 2-cup measure, mix with fork until blended 4. Mix flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, continue beating at slow speed until mixture resembles moist crumbs. 5. Add all but 1/2 Cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 Cup of milk mixture and beat 30 seconds more. Scrape down sides and beat another 20 seconds on medium. 6. Divide batter evenly between 2 pans, making sure batter is spread to sides and top is smooth. Arrange pans at least 3 inches apart and bake until toothpick inserted in center comes out clean, about 23-25 minutes 7. Let the cakes rest 3 minutes, loosen cake from sides of pan if necessary and invert onto wire racks. Reinvert and let cool completely, about 1 1/2 hour. 8. For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high, beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating 9. For the Filling: Combine 1/2 cup of frosting with the toasted chopped almonds and spread over the first layer. Carefully spread the jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. If enough frosting left over, pipe around perimeter of cake at base and top. 10. Coat sides of cake with toasted sliced almonds and top cake with fresh raspberries.

SWIRL SHORTBREAD COOKIE SANDWICHES WITH RASPBERRY FILLING



Swirl Shortbread Cookie Sandwiches with Raspberry Filling image

The traditional British filling for these swirl sandwich cookies is raspberry or strawberry jam with buttercream frosting. Our cookies are made with homemade raspberry filling and a white chocolate mascarpone cream. These shortbread cookies look impressive, and they're easy to make if you follow this simple recipe trick: Refrigerate them before baking to re-solidify the butter so the cookies hold their shape in the oven.

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 12 sandwich cookies

Number Of Ingredients 13

2 cups raspberries
3/4 cup granulated sugar
1/2 cup lemon juice
2 tablespoons cornstarch
1/2 cup white chocolate chips or chopped white chocolate
1/2 cup mascarpone
1/4 cup sifted confectioners' sugar
2 sticks (1 cup) unsalted butter, at room temperature
1 teaspoon vanilla extract
1 1/4 cups confectioners' sugar
1 3/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon whole milk

Steps:

  • For the raspberry filling: Combine the raspberries, granulated sugar and lemon juice in a medium saucepan and heat over medium heat, crushing the fruit and stirring occasionally. Bring the mixture to a boil, whisk in the cornstarch and lower to a simmer. Simmer until slightly thickened, about 5 minutes. Remove from the heat and allow to cool to room temperature. Refrigerate until ready to use.
  • For the cream filling: Add the white chocolate to a bowl fitted over a pot of simmering water to make a double boiler. Heat until the chocolate is fully melted, then remove the bowl and allow to cool slightly, 5 to 10 minutes.
  • Once cool, whisk in the mascarpone and confectioners' sugar and continue to whisk until all lumps of sugar are dissolved and the mixture is smooth and velvety.
  • For the cookie dough: Preheat the oven to 350 degrees F.
  • Add the butter to the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the confectioners' sugar and vanilla to the bowl and continue to beat, scraping down the sides of the bowl as needed, until well incorporated, 60 to 90 seconds.
  • Whisk together the flour and salt in a medium bowl. On low speed, add the flour mixture to the butter mixture and beat to combine. Add the milk and mix just a bit more until everything is incorporated. Transfer the dough to a piping bag fitted with a medium star tip.
  • Line 2 baking sheets with parchment and pipe 1 1/2-inch circles of dough, about 12 on each sheet. Chill in the refrigerator for about 8 minutes.
  • Bake until light golden brown on the sides, 12 to 15 minutes. Allow to cool on the baking sheets.
  • Once all cookies have been baked and cooled, spoon the raspberry filling onto the bottom of half of the cookies. Scoop the cream filling into a piping bag fitted with a small round tip and pipe it on top of the raspberry filling. Use the remaining cookies as tops to create sandwich cookie.

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