FRESH RASPBERRY CAKE RECIPES RECIPES

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FRESH RASPBERRY ICEBOX CAKE RECIPE: HOW TO MAKE IT



Fresh Raspberry Icebox Cake Recipe: How to Make It image

Layered icebox cakes are so fun because they look impressive but couldn't be easier. Fresh raspberries make this one really special. Use Anna's Ginger Thins to get the scalloped edges, or regular gingersnaps if those are not available. —Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 6

1 carton (8 ounces) mascarpone cheese
3 cups cold heavy whipping cream
2 tablespoons sugar
2 tablespoons grated lemon zest (about 2 lemons)
2 packages (5-1/4 ounces each) thin ginger cookies
5 cups fresh raspberries (about 20 ounces), divided

Steps:

  • Stir mascarpone cheese; let stand at room temperature 30 minutes. Meanwhile, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Reserve 1/2 cup cream; cover and refrigerate. Add lemon zest and mascarpone to remaining whipped cream; beat until stiff peaks form, 30-60 seconds., On a serving plate, spread 1/2 cup of the cream mixture in a 7-in.-diameter circle. Arrange 6 cookies in a circle on top of the cream, placing a seventh cookie in the center. Gently fold 4 cups of raspberries into remaining cream mixture. Spoon about 1 cup raspberry cream mixture over the cookies. Repeat layers 6 times, ending with cookies (there will be 8 cookie layers in all). Spread reserved whipped cream over cookies; top with remaining raspberries. Refrigerate, covered, overnight.

Nutrition Facts : Calories 421 calories, FatContent 35g fat (21g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 132mg sodium, CarbohydrateContent 25g carbohydrate (13g sugars, FiberContent 3g fiber), ProteinContent 4g protein.

FRESH RASPBERRY COFFEE CAKE RECIPE - BETTYCROCKER.COM



Fresh Raspberry Coffee Cake Recipe - BettyCrocker.com image

Stir berries into coffee cake for a burst of freshness in the morning. The glaze adds a little sweetness.

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Yield 9

Number Of Ingredients 13

1/2 cup butter or margarine, melted
3/4 cup milk
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh raspberries
1/2 cup powdered sugar
1 tablespoon butter or margarine, softened
2 to 3 teaspoons water
1/4 teaspoon almond extract

Steps:

  • Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour.
  • In medium bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened. Fold in raspberries. Spread in pan.
  • Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
  • In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.

Nutrition Facts : Calories 300 , CarbohydrateContent 42 g, CholesterolContent 55 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 19 g, TransFatContent 0 g

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