Raspberry Cream Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 290.3
- Total Fat: 13.3 g
- Cholesterol: 110.5 mg
- Sodium: 110.9 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 4.5 g
- Protein: 4.7 g
View full nutritional breakdown of Raspberry Cream Cake calories by ingredient
Introduction
Had an abundance of Raspberries, and a birthday in July. Here is our cake. Had an abundance of Raspberries, and a birthday in July. Here is our cake.Number of Servings: 16
Ingredients
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6 eggs, separated and warmed to room temp (1 hour)
1 1/2 cup granulated sugar - divided
1 1/2 cups white flour
1/2 teaspoon salt
3 TBS seedless raspberry jelly
2 TBS water
*** 2 sm packages of whipping cream stabalizer if you can get it. Dr. Oetker is what I can generally find.
1/4 cup raspberry jam (I had freezer jam on hand)
8 cups fresh raspberries
2 cups heavy cream, chilled
1/4 cup confectioners sugar
Tips
Cut this with a bread knife, using a gently sawing motion.
Directions
Remove eggs from refrigerator ahead of time, for about and hour and separate.
Turn the oven on to 350 degrees.
At high speed, beat egg whites until foamy. Beat in 3/4 cup of granulated sugar, two tablespoons at a time. Beat until soft peaks form.
In another bowl, beat the egg yolks until they are very thick and lemon colored. Usually takes between 7 to 10 minutes, have patience with this.
Gradually beat in the remaining 3/4 cup of sugar. At a slow speed, add the flour and salt, seedless raspberry jelly and water. Beat just until incorporated, about one minute. With a wire whisk, fold in the egg whites.
Pour into an UNgreased 10-inch tube pan (think angel food cake) and bake for 30 to 40 minutes. (Until the top springs back then gently pressed with fingertip.) Invert cake over cans under the legs, or a bottle in the middle of the hole, and let cool completely for 1 hour, or overnight.
With a spatula, gently loosen the cake from the pan center and sides. I use my hands to gently pull it away from the bottom, then remove from pan. Using toothpicks as markers if needed, split cake into three layers with serrated bread knife.
I like to level the cake layers, so they are even. Take the cake trimmings you have cut off and crumble them and put in a small bowl.
In large deep bowl, add stabilizer and powdered sugar to the whipping cream. Whip on high until it is stiff enough to use easily. Mix 1/2 cup of the whipped cream with the jam and cake crumb mix.
Place bottom layer of cake on serving plate.
Using the crumb mixture with the jam and cream, fill in the "hole" in the center.
Spread on 1/3 of the remaining cream and top with 1/3 of the berries. Repeat with next layers. Have plenty of berries for the top layer and in the center.
Refrigerate for an hour before serving.
Serving Size: I easily get 16 pieces of cake. Usually eat half, and freeze the other half for another occasion.
Turn the oven on to 350 degrees.
At high speed, beat egg whites until foamy. Beat in 3/4 cup of granulated sugar, two tablespoons at a time. Beat until soft peaks form.
In another bowl, beat the egg yolks until they are very thick and lemon colored. Usually takes between 7 to 10 minutes, have patience with this.
Gradually beat in the remaining 3/4 cup of sugar. At a slow speed, add the flour and salt, seedless raspberry jelly and water. Beat just until incorporated, about one minute. With a wire whisk, fold in the egg whites.
Pour into an UNgreased 10-inch tube pan (think angel food cake) and bake for 30 to 40 minutes. (Until the top springs back then gently pressed with fingertip.) Invert cake over cans under the legs, or a bottle in the middle of the hole, and let cool completely for 1 hour, or overnight.
With a spatula, gently loosen the cake from the pan center and sides. I use my hands to gently pull it away from the bottom, then remove from pan. Using toothpicks as markers if needed, split cake into three layers with serrated bread knife.
I like to level the cake layers, so they are even. Take the cake trimmings you have cut off and crumble them and put in a small bowl.
In large deep bowl, add stabilizer and powdered sugar to the whipping cream. Whip on high until it is stiff enough to use easily. Mix 1/2 cup of the whipped cream with the jam and cake crumb mix.
Place bottom layer of cake on serving plate.
Using the crumb mixture with the jam and cream, fill in the "hole" in the center.
Spread on 1/3 of the remaining cream and top with 1/3 of the berries. Repeat with next layers. Have plenty of berries for the top layer and in the center.
Refrigerate for an hour before serving.
Serving Size: I easily get 16 pieces of cake. Usually eat half, and freeze the other half for another occasion.
Member Ratings For This Recipe
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MARYELLEN301
