RASPBERRY DREAM CAKE
This Raspberry Dream Cake has layers of tender, moist vanilla cake and fresh raspberry filling all covered in cream cheese frosting! It's a wonderfully simple, yet delicious cake!
Provided by Lindsay
Categories Dessert
Time 1h55m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. 2
- . Combine the milk, eggs, vegetable oil and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
- . In a large mixer bowl, combine the flour, sugar, baking powder and salt.
- . With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
- . Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it's incorporated, then scrape down the sides of the bowl. 6.
- Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl. 7.
- Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated. 8.
- Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds. 9.
- Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean. 10
- Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. The cakes will pull away from the sides of the pan a little as they cool. 11
- To make the raspberry filling, add the raspberries and water to a food processor and puree until smooth. If you'd like, you can strain the puree to remove the seeds. 12
- Combine the sugar and cornstarch in a medium saucepan. Stir in the raspberry puree. 13
- Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes. 14
- Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely. 15
- When ready to build the cake, make the frosting. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. 16
- Add about half of the powdered sugar and mix until well combined and smooth. 17
- Add the vanilla extract and salt mix until well combined. 18
- Add the remaining powdered sugar and mix until well combined and smooth. 19
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Refer to my tutorial, if needed. 20.
- lace the first cake on a serving plate or a cardboard cake round. 21.
- ipe a dam of frosting around the outside of the cake. Refer to my tutorial, if needed. Spread about 1/2 of the filling evenly on top of the cake. 22.
- lace the second cake on top and add another dam of frosting and the remaining raspberry filling. 23.
- op the cake with the final cake layer and frost with the remaining frosting. Refer to my tutorial, if needed. 24.
- f desired, use a 9 inch offset spatula to create a design in the sides of the cake. Pipe shells around the top edge of the cake. I used Ateco tip 847. Finish off the cake with some fresh raspberries. 25.
- efrigerate cake until ready to serve. Cake is best when allowed to sit out for an hour or two before serving so that it comes a little closer to room temperature. Cake is best when stored well covered for 3-4 days.
Nutrition Facts : ServingSize 1 slice, Calories 784 calories, Sugar 109.6 g, Sodium 328.4 mg, Fat 25.4 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 134.3 g, Fiber 1.6 g, Protein 7.5 g, Cholesterol 97.9 mg
LAYERED RASPBERRY DREAM
A light and tasty dessert that is perfect for summer gatherings. You can substitute different fruits as well!
Provided by MommaBear
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
- Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
- Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
- Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 41.5 g, Cholesterol 40.9 mg, Fat 20 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 13.2 g, Sodium 207 mg, Sugar 34.1 g
RASPBERRY DREAM DESSERT
Make and share this Raspberry Dream Dessert recipe from Food.com.
Provided by jan007
Categories Dessert
Time 8h20m
Yield 1 13x9 inch oblong dish, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 375' degrees F.
- Mix sugar and graham cracker crumbs together, pour melted butter over crumbs, mix well; Press into bottom of 9"x13" oblong baking dish; bake for 8-10 minutes til lightly browned.
- Cool, Chill before filling.
- Beat cream cheese with sugar, milk and vanilla til smooth.
- Fold in half (1 8oz. tub) whipped topping.
- Set aside.
- Dissolve jello in boiling water, Put frozen raspberries in 1 1/2 Qt.
- mixing bowl, pour dissolved jello over and toss gently to coat all.
- To assemble: Top chilled crust with half cream cheese mixture, then half raspberry-jello mixture, spread with remaining 1/2 cream cheese mixture; top with remaining raspberry mixture; Spread remaining 8 oz.
- tub whipped topping over all.
- Chill 6-8 hours or over night.
FEELS LIKE A RASPBERRY DREAM
Can you think of a better way to get your daily intake of fruit, not only does this smoothie taste incredible but it's also good for you. It tastes equally good with and without the garnishes. This cold, fresh, raw smoothie is so delicious. I love that you can taste the fruit. It is truly a wonderful marriage of flavors,...
Provided by Baby Kato
Categories Smoothies
Time 10m
Number Of Ingredients 8
Steps:
- 1. Put all the ingredients in electric blender.
- 2. Blend on low speed to start, gradually increasing speed until the fruit mixture is smooth and well blended to your personal preference.
- 3. Add or delete ice cubes as you prefer, if you find it too thick add more juice, a little at a time.
- 4. Pour into glasses and if using the garnish option, top with whipped cream sprinkle with sugar and garnish with fresh raspberries, add straw, sit back and sip.
- 5. I dare you not to enjoy this tasty treat.
RASPBERRY DREAM COOKIES
I got this recipe from a Taste of Home cookie book. These cookies are sublime. I made them for Christmas, but they would also be pretty for Valentine's Day. Try them and you will be delighted! Prep time include refrigeration time.
Provided by SteelerSue
Categories Dessert
Time 1h23m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add egg yolks, one at a time, beating after each addition.
- Add vanilla and lemon juice. Mix well.
- Combine flour and salt and gradually add to the creamed mixture. Mix well.
- Refrigerate for 1 hour.
- Divide dough into three portions.
- On a lightly floured surface, roll out each portion to a 1/4 inch thickness.
- Cut with a 2 1/2 inch round cookie cutter with crimped edges.
- Place an inch apart on an ungreased baking sheet.
- Bake at 350º for 8-10 minutes until edges just begin to brown. Remove to wire racks to cool.
- Spread raspberry jam on one cookie and top with another cookie to make a sandwich. Continue until all are sandwiches.
- Combine icing ingredients until a drizzling consistency is achieved. Drizzle over cookies.
BERRY SHORTBREAD DREAMS
Raspberry jam adds fruity sweetness to these rich shortbread thumbprint cookies. They will absolutely melt in your mouth! -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate until dough is easy to handle, 1 hour. , Preheat oven to 350°. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam., Bake until edges are lightly browned, 14-18 minutes. Remove to wire racks to cool. , If desired, spoon additional jam into cookies. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.
Nutrition Facts : Calories 91 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 35mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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