Raspberry Cake With Marsala Crème Fraîche Recipes

RASPBERRY CAKE WITH MARSALA & CRèME FRAîCHE

Steps:

• Position rack in center of oven and preheat to 400°F
• Butter 10-inch-diameter springform pan.
• In medium bowl whisk first 5 ingredients to blend.
• In small bowl, combine Marsala and orange juice.
• In large bowl, beat 12 tablespoons butter and 1 cup sugar until well blended. Beat in eggs, vanilla, and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions.
• Transfer batter to prepared pan. Sprinkle with 1 1/2 cups raspberries (sometimes I sprinkle with 2 cups of raspberries).
• Bake cake until top is gently set, about 20 minutes.
• Reduce oven temperature to 375°F Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar.
• Continue baking until tester inserted into center of cake comes out clean, about 15 minutes.
• Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.
• Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crème fraîche mixture.)
• Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve.

CRUSHED RASPBERRY CREAMS

Steps:

• In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole. In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces.
• Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.

CRèME FRAîCHE POUNDCAKE

Steps:

• Heat oven to 350 degrees. Thoroughly butter a 9-by-5-inch loaf pan, including the rim. Sprinkle a little sugar into the pan, tilting to coat the bottom and sides in a thin, even layer.
• In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. (Using 1/2 teaspoon baking powder yields a dense and velvety interior, while 1 teaspoon makes the cake slightly airier and softer.)
• In a large bowl using an electric mixer, either hand-held or a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, beating well between additions.
• With the mixer set on low speed, beat in half the flour mixture. Beat in the crème fraîche, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla extract.
• Scrape the mixture into the prepared pan and smooth the top. (Depending on your pan, it may fill it all the way to the top, and that is OK.) Bake until the cake is browned on top and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Transfer to a wire rack to cool for a few minutes while you make the syrup.
• In a small bowl, combine 1 cup/120 grams of the confectioners' sugar, vanilla extract or rum, and 2 tablespoons water, whisking until smooth. (It should be quite thin. Add more water, if needed.) Using a long, thin paring knife, pierce the cake all over about 20 times, poking all the way through. Spoon 4 tablespoons of the syrup over the warm cake. Reserve remaining syrup in the bowl.
• After the cake has cooled in the pan for an hour, run a thin metal spatula or butter knife around the edges to release them from the pan, then unmold the cake onto the rack to finish cooling.
• Whisk crème fraîche and remaining 1/2 cup/60 grams confectioners' sugar into the syrup until you get a thick glaze, as thick as heavy cream. Add a little more confectioners' sugar or water if needed to get the right texture.
• Pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for at least 15 minutes before slicing.

RASPBERRY CAKE

Steps:

• In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.

VANILLA HEART-SHAPED CAKE WITH RASPBERRY-AND-CUSTARD-FILLING

Steps:

• Preheat oven to 325°F. Spread coconut in a single layer on a rimmed baking sheet and bake until dry but not browning, about 5 minutes. Remove from oven and let cool completely on sheet.
• Increase oven temperature to 350°F. Butter a 10-by-2-inch heart-shaped cake pan (see cook's note for product link). Line bottom with parchment, butter parchment, and dust with flour, tapping out excess. Stir together flour, baking powder, and salt. In a heatproof bowl set over (but not in) a pot of simmering water, whisk together eggs, sugar, and vanilla seeds until sugar has dissolved and mixture is warm. Remove from pot and beat on high speed until thick and pale, about 4 minutes. Add flour mixture; whisk just to combine. Add butter; whisk to combine. Add crème fraîche, milk, and vanilla extract; whisk to combine.
• Scrape batter into prepared pan, smooth top, and bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then invert onto rack, remove parchment, and let cool completely. Cake can be made ahead to this point, wrapped in plastic, and stored at room temperature up to 1 day.
• Whisk pastry cream to lighten, then whisk heavy cream to stiff peaks. Fold whipped cream into pastry cream. Using a serrated knife, split cake in half horizontally. Use a 4 1/2-to-5-inch heart-shaped cutter to cut out center of bottom layer. Spread a thin layer of cream mixture (about 1 cup) over other (uncut) layer, then arrange about 2 3/4 cups berries over cream, covering entire layer.
• Dollop about 1 1/2 cups more cream mixture over berries, spreading with an offset spatula to cover. Place cut-out layer on top, bottom-side up. Fill heart-shaped hollow with remaining cream mixture. Refrigerate at least 2 hours or, covered, up to 24 hours.
• Frost top and sides of cake with crème-fraîche whipped cream. Sprinkle border with coconut. Arrange remaining 1 1/4 cups berries over cream mixture in heart-shaped hollow. Refrigerate at least 1 hour or, covered, up to 8 hours.

RASPBERRY AND MARSALA TRIFLE

Steps:

• For Cake:
• Butter and flour 13x9x2-inch baking pan. Prepare cake according to package instructions, substituting 2/3 cup Marsala for water. Bake cake and cool completely. Cut cake crosswise into thirds. Cut cake lengthwise into 1-inch-wide slices. Set aside.
• For filling:
• Mix thawed frozen raspberries and 3 tablespoons sugar in large bowl. Set aside.
• Using handheld mixer, beat egg yolks and remaining 3/4 cup sugar in large metal bowl until well blended. Beat in 1 cup dry Marsala. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat until mixture triples in volume and registers 160°F on thermometer, about 6 minutes. Remove bowl from over water. Cool yolk mixture to room temperature, whisking occasionally.
• Using electric mixer with clean dry beaters, beat 3/4 cup cream in large bowl until stiff peaks form. Fold whipped cream into yolk mixture.
• Arrange enough cake slices in 12-cup trifle dish to cover bottom. Spoon 1 cup of raspberry mixture over cake, allowing some to show at sides of bowl. Pour 1 1/2 cups filling over; smooth top. Arrange enough cakes slices over filling to cover completely. Spread 1 cup raspberry mixture over, allowing some to show at sides. Pour 1 1/2 cups filling over. Arrange enough cake slices over filling to cover completely. Spread remaining raspberry mixture over. Pour remaining filling over; smooth top. Cover and refrigerate trifle at least 4 hours or overnight.
• Using electric mixture, beat 3/4 cup chilled whipping cream to stiff peaks in medium bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish trifle with raspberries.