Best Raspberry Ribbon Cake Recipes

RASPBERRY RIBBONS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough into four portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake for 10 minutes., Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks., In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.

SCANDINAVIAN RASPBERRY RIBBONS

Steps:

• Preheat the oven to 375 degrees F.
• Cover cookie sheet with parchment or baking paper.
• Make the dough.
• In a large bowl, cream the butter and sugar together with an electric mixer.
• Add the egg yolk and vanilla and beat until light.
• Add the flour, a little at a time, and mix until the dough is smooth.
• Divide the dough into 4 parts.
• On the countertop, use your palms to roll each part into a strand about 3/4 inch thick and the length of the cookie sheet. Place the strands about 2 inches apart on the paper-covered cookie sheet.
• With the side of your little finger, press a groove down the center of the length of each strand.
• Bake for 10 minutes until the cookies feel firm to the touch. Remove from the oven and spoon or pipe jam into the grooves.
• Return to the oven for 5 to 10 minutes or until cookies are very pale golden brown.
• To Decorate with icing:.
• Mix the confectioners' sugar, lemon juice and cream in a small bowl to make a smooth icing.
• Drizzle the icing down the length of the hot cookies.
• While the cookies are still warm, cut them at a 45 degree angle into 1-inch lengths. Let cool on the baking sheets.
• When the frosting is set, transfer to an airtight tin.
• Store in a cool place or freeze.

RASPBERRY RIBBON CHEESECAKE RECIPE - (4.5/5)

Steps:

• CRUST: Combine the first three ingredients. Press into bottom and 1 1/2 inches up the sides of a greased 9 inch spring form pan. Chill 1 hour or until firm. RASPBERRY SAUCE: In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat. Stir in lemon juice and set aside. FILLING: In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream. Pour half of the filling into prepared crust. Top with 3/4 cup raspberry sauce. Cover and refrigerate remaining sauce. Carefully spoon remaining filling over sauce. Bake at 375°F for 35 to 40 minutes or until center is nearly set. Remove from oven. Immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake to serve.

RASPBERRY RIBBON CHEESECAKE

Steps:

• Combine all ingredients for crust and press into the bottom and 1- 1/2 inches up the sides of a greased 9- inch springform pan.
• Chill crust for one hour or until firm.
• To make raspberry sauce, puree 2- 1/2 cups of raspberries in a blender.
• Press pureed raspberries through a sieve in order to remove seeds; discard seeds.
• Add water to pureed raspberries, if necessary, to measure 1 cup.
• In a saucepan, combine sugar and cornstarch.
• Stir in pureed raspberries; allow mixture to come to a boil.
• Boil for 2 minutes, stirring constantly.
• Remove saucepan from heat; stir in lemon juice and set aside.
• In a large mixing bowl, beat cream cheese, sugar,flour, and vanilla until fluffy.
• Add egg whites; beat on low speed until just blended.
• Stir in whipping cream.
• Pour half of the cream cheese mixture in to the crust.
• Top cream cheese with 3/4 cup of the raspberry sauce.
• (Cover and refrigerate remaining sauce) Spoon the remainder of the cream cheese mixture over the top of the raspberry sauce.
• Bake at 375 degrees for 35- 40 minutes or until center of the cheesecake is almost set.
• Remove from oven; immediately run a knife around the edge of the pan to loosen crust.
• Cool cheesecake on a wire rack for 1 hour.
• Refrigerate cheesecake overnight.
• To make topping, add orange juice to the refrigerated raspberry sauce.
• Gently fold in raspberries.
• Spoon over cheesecake.

RASPBERRY RIBBON SLICES

Steps:

• Make cookie dough as directed on package for drop cookies, adding flour; blend. Divide dough into thirds. Shape each third into 12-inch log. Place logs 3 inches apart on 2 ungreased cookie sheets.
• Bake at 375°F for 15 to 18 minutes or until edges are light golden brown. Cool 5 minutes. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill indentations on each roll with generous tablespoon jam. Cool; place on cooling rack. Cool completely.
• Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll diagonally into 12 pieces.

RASPBERRY LEMON CAKE

Steps:

• For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened., For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool., In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes., In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended., To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use)., Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.