How To make Chocolate& Raspberry Cream Torte
CHEF FREDDY'S LITE DESSERTS FOR THE CAKE 6 tb Xtra lite corn oil spread
1 c Sugar
1 c Skim milk
1 t White vinegar
1/2 t Vanilla extract
1 1/4 c Flour
1/3 c HERSHEY'S Cocoa or European style cocoa
1 t Baking soda
1/4 c Red raspberry jam
FOR THE RASPBERRY CREAM 10 oz Frozen red raspberrys -- thawed, drained
1 1/3 oz Dry whipped topping
1/2 c Cold skim milk
3 dr Red food coloring
>>>To make the cake... Preheat oven to 350o... Spray a 15<"x10"x1" jelly roll pan with PAM or other cooking spray... In a med. saucepan over low heat, melt the corn oil spreadand stir in the sugar... Remove from the heat and stir in the milk, vinegar and vanilla... In a small bowl stir together the flour, cocoa, and baking soda, and then add it gradually to the sugar mixture, stirring with a wisk until wel blended... Pour into prepared pan and bake 16 to 18 min.or until wooden pick inserted into center comes out clean... Cool for 10 min. remove from pan to wire rack... Cool completely...
>>>To make the filling and assemble... Thaw and drain the frozen raspberrys, then put in blender container and blend until smooth...In a small mixer bowl put whipped topping mix and the cold skim milk *do not add vanilla* and add the red food coloring... fold in the raspberry puree'...
Cut cake crosswise into 4 equal pieces... Place 1 piece on cake or serving plateand spread itb jam on top, the spread a scant 3/4 cup of the cream filling over the jam... Repeat with the other 3 cake pieces... Use the remaining jam and cream filling to garnish the top as you desire... Refrigerate the torte until ready to serve...
>>>Nutritional Info... per serving<<<
170 Calories 0mg Cholesterol 3gm Protein 100mg
Sodium 34gm Carbohydrates 40mg Calcium 3gm Fat
from the HERSHEY'S Lucious Desserts cookbook and Fred Goslin in Watertown NY on CYBEREALM BBS at (315)-786-1120
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INGREDIENTS
Crust
• 9 oz (250 g) digestive biscuits/graham crackers
• 6 tbsp (80 g) butter, melted
White Chocolate Mousse
• 7 oz (200g) white chocolate
• 12 oz (350g) whipping cream (35% fat), cold, divided
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30g) cold water
Raspberry Mousse
• 10 oz (300g) raspberries
• 1/4 cup (50g) sugar
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30g) cold water
• 7 oz (200g) whipping cream (35% fat), cold
Topping
• Fresh berries
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Biscuit
• 9 oz (250 g) de biscuits digestifs / biscuits Graham
• 6 c. À table (80 g) de beurre fondu
Mousse au chocolat blanc
• 7 oz (200 g) de chocolat blanc
• 12 oz (350 g) de crème à fouetter (35% de graisse), froide, divisée
• 1/2 c. À table (5g) de poudre de gélatine
• 2 c. À table (30g) d'eau froide
Mousse à la framboise
• 10 oz (300 g) de framboises
• 1/4 tasse (50g) de sucre
• 1/2 c. À table (5g) de poudre de gélatine
• 2 c. À table (30g) d'eau froide
• 7 oz (200 g) de crème fouettée (35% de matière grasse), froide
Garniture
• Baies fraîches
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المكونات
بسكويت
• 250 غ من البسكويت الهضمي / المفرقعات الغراهام
• 80 غرام زبدة ، ذابت
موس الشوكولاتة البيضاء
• 200 غرام من الشوكولاتة البيضاء
• 350 غرام من كريمة الخفق (35٪ من الدهون) ، باردة ، مقسمة
• 1/2 ملعقة طعام (5 غرام) من مسحوق الجيلاتين
• 2 ملعقة كبيرة (30 غ) من الماء البارد
موس التوت
• 300 جم من التوت
• 50 جرام سكر
• 5g مسحوق الجيلاتين
• 30 جرام من الماء البارد
• 200 غرام من كريمة الخفق (35٪ من الدهون) ، باردة
إضافات
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My name is Miriam and I am a working mom of two little princesses. I have a passion for good food and I love spending time in the kitchen cooking and baking. Food has an amazing power of bringing families, friends and loved ones together.
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The BEST-Ever Raspberry Whipped Cream Frosting Recipe!! Extra FLUFFY & Fruity! With REAL Fruit!
FULL RECIPE HERE:
Fluffy, cream and light raspberry-flavored whipped cream frosting made with cream cheese, white chocolate and real raspberries! Super pipeable and holds it's shape!
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Raspberry, Chocolate & Meringue Ice Cream Cake
Get the recipe:
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White Chocolate & Raspberry Cake Tutorial
White Chocolate & Raspberry Cake
To Make Cake: (You'lll need around 200g of fresh or frozen Raspberries in total)
200g of Self Raising Flour
200g of unsalted butter
200g of caster sugar
4 eggs
60g - 70g of raspberries
Place in to 2 7 - 8 inch tins and pop into a pre-heated oven 180f or 160f if fan assisted (350c) Gas Mark 4, for around 20 - 25 minutes. Cover and allow to cool.
Filling:
Whipped Cream 200ml (remember to keep some back for the top)
3 - 4 heaped teaspoons of sugar
1 large heaped teaspoon of seedless jam (I mix this in a bowl to loosen and become more syrupy before adding raspberries)
50g of Raspberries crushed
Topping:
Use the remaining half of the whipped cream for your topping and adorn the cake with remaining fresh/frozen raspberries.
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