Layered Raspberry Dream Recipes

RASPBERRY-CREAM LAYER CAKE

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.

RASPBERRY DREAM LAYER CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans; set aside.
• 2. In a large bowl, combine the cake mix, water, vegetable oil, egg whites and 1 teaspoon almond extract. Beat on low speed just until combined. Beat on medium speed for two minutes more. Pour batter into the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool layers in pan on wire racks for 10 minutes. Remove the layers from pans; cool thoroughly on wire racks. If desired, using a serrated knife, level off the tops of the cakes.
• 3. Place one of the cooled cake layers, bottom side up, on a serving platter or cake stand. Spread with the raspberry preserves. Top with remaining cake layer.
• 4. In large mixing bowl, combine butter, sour cream and 1 teaspoon almond extract. Beat with electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar. Thin with milk to desired consistency. Add enough red food coloring to reach a light pink color
• 5. Generously frost the top and sides of the cake with the frosting. Garnish the top of the cake with the fresh raspberries. To store cake, cover and chill in the refrigerator.

RASPBERRY-FILLED LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 8-by-2-inch professional round cake pans, and line the bottom with parchment rounds. Butter the parchment, and dust pans with flour, tapping out any excess; set aside.
• Sift together the cake flour, baking powder, and salt into a medium bowl, and set aside. Beat the butter in the bowl of an electric mixture fitted with the paddle attachment until it is creamy. Add the sugar to the butter in a steady stream, and continue beating until the butter is light and fluffy, about 3 minutes. Reduce speed to low, and add dry ingredients alternately with the milk and vanilla in three additions, starting and finishing with the dry ingredients; be careful not to overmix. Set batter aside.
• In a medium metal bowl or clean bowl of an electric mixer, whisk egg whites just until stiff peaks form. Fold one-third of the egg whites into the batter until combined. Fold in remaining whites in two batches. Divide batter between prepared pans, and smooth tops with a metal spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 30 minutes. Let pans cool 15 minutes on a wire rack before unmolding. Loosen the sides with a small metal spatula or paring knife, and invert onto greased wire racks. To prevent the layers from splitting, invert again so that the tops are up. Cool completely before assembling cake or wrapping airtight to freeze cake for later.
• If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into two equal layers. (You will have four layers.) Place one-third of the frosting in a bowl, and fold in raspberry jam.
• To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread the top with 1/4 inch of raspberry frosting. Repeat with remaining layers and remaining raspberry frosting, placing the final layer bottom side up. Lightly coat the assembled cake with a thin layer of white frosting to protect against crumbs in the frosting. Finish with remaining frosting. Serve immediately, or keep refrigerated until ready to serve.

RASPBERRY TREASURE DREAM BARS

Steps:

• Combine shortbread layer ingredients with a fork or food processor until crumbly.
• Press into the bottom of a buttered 9x13 baking dish.
• Bake for 20-25 minutes at 350*, until lightly browned. Remove and let cool for 10 -15 minutes.
• Then spread the jam over the baked shortbread layer.
• Sprinkle chocolate chips over jam layer.
• Combine Crumb topping ingredients with a fork or food processor until crumbly then sprinkle over chocolate chip layer.
• Bake at 350* for 15-20 minutes. Until top layer is lightly browned.

LAYERED RASPBERRY DREAM

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.