Raspberry—White Chocolate Cream Cake
Raspberry Filling (below)
3 ounces white baking bar, chopped
2¼ cups all-purpose flour
1½ cups sugar
2¼ teaspoons baking powder
½ teaspoon salt
1 2/3 cups whipping (heavy) cream
3 eggs
1 teaspoon almond extract
White Chocolate Frosting (below)
Prepare Raspberry Filling. Heat oven to 350°. Grease and flour 2 round pans, 8 x 1½ or 9 x 1½ inches. Heat white baking bar over low heat, stirring occasionally, until melted; cool. Mix flour, sugar, baking powder and salt; reserve. Beat whipping cream in chilled large bowl until stiff; reserve. Beat eggs about 5 minutes or until thick and lemon colored; beat in melted baking bar and almond extract.
Fold egg mixture into whipped cream. Add flour mixture, about ½ cup at a time, folding gently after each addition until blended. Pour into pans. Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks.
Fill layers with Raspberry Filling. Prepare White Chocolate Frosting; spread over side and top of cake. 16 servings.
RASPBERRY FILLING
¼ cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup raspberry-flavored wine cooler or sparkling raspberry juice
1 tablespoon margarine or butter
1/8 teaspoon almond extract
2 or 3 drops red food color, if desired
Mix sugar, cornstarch and salt in 1½-quart saucepan. Stir in wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in remaining ingredients. Cover and refrigerate until chilled.
WHITE CHOCOLATE FROSTING
3 ounces white baking bar, chopped
3½ cups powdered sugar
3 to 4 tablespoons plus 2 teaspoons raspberry-flavored wine cooler or water
¼ cup margarine or butter, softened
½ teaspoon almond extract
Heat white baking bar over low heat, stirring occasionally, until melted; cool. Beat melted baking bar and remaining ingredients in medium bowl on medium speed until smooth and of spreading consistency. If necessary, stir in additional wine cooler, 1 teaspoon at a time.
It is a quote. Betty Crocker’s New Christmas Cookbook 1993
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