How To make Cocoa Meringue Cake with Raspberry Sauce
4 Egg whites
2 ts Lemon juice
1 1/2 c Sugar
2 tb Corn oil margarine
1/2 c Unsweetened cocoa powder; si
1 c Nonfat milk; at boiling poin
1 ts Instant coffee granules
1 ts Vanilla extract
12 oz Raspberries, unsweetened; fr
Candy coffee beans; optional Mint sprigs; optional -Recipe by: Jo Merrill This is a lower fat version of the original Chocolate Meringue Cake with Raspberry Sauce. Preheat oven to 200 degrees. Cover two cookie sheets with foil. Draw two 9-inch circles on foil. Whisk the egg whites and 1 teaspoon lemon juice until they hold soft peaks. Add 3/4 cup of sugar, a spoonful at a time, and beat constantly until the sugar is incorporated and the meringue is stiff and shiny. Divide the meringue between the two circles, spreading to edges. Bake for 4 hours then turn off oven. Leave in oven until meringues are cold. You can make these ahead of time and store in cardboard box. Combine the margarine and cocoa in a saucepan and cook over low heat for 3 minutes, stirring constantly. Do not let burn. Pour hot milk into cocoa mixture, stirring constantly with a wire whisk. Add 1/2 cup of the sugar and the coffee granules and simmer, stirring constantly, until thick. Remove from heat and add vanilla and mix well. Allow sauce to cool then refrigerate for at least 2 hours. When ready to use, beat mixture until fluffy and lighter in color. Spread on one meringue and sandwich the two meringues together. Sauce: Puree raspberries in a food processor or blender. Strain into a bowl and add remaining 1/4 cup sugar and teaspoon of lemon juice. To serve: Cut meringue cakes into wedges and spoon a scant 2 tablespoons of raspberry sauce over each wedge. Garnish as desired. Original recipe-331 calories per serving, 23 g fat. Revised version-180 calories, 4 g fat. Jo Merrill
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How To make Cocoa Meringue Cake with Raspberry Sauce's Videos
This Cake Has 200 Raspberries
Raspberry Pound Cake
RASPBERRY CAKE FILLING RECIPE
This is my favorite raspberry cake filling recipe that I used to make all the time when I made cakes as my profession. I hope you all like it!
Raspberry Cake Filling Recipe:
24 ounces of frozen raspberries
1 1/3 cup water
2 cups granulated sugar
2 tablespoons of lemon juice
6 tablespoons of cornstarch dissolved in ½ cup water
Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down.
Remove from the heat and pour the mixture through a mesh strainer to remove the seeds.
Dissolve cornstarch into ½ cup water.
Pour the raspberry mixture back into the pan, and whisk in the cornstarch mixture.
Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.
Pour the mixture into a bowl and allow it to cool completely.
*I originally got this recipe from a website called Cake Central about 10 years ago! Enjoy!
Super Easy Vanilla Cake Mix Recipe
This cake recipe is simple to make and so delicious! It stays moist, is easy to work with and carve, and is stable enough to cover in fondant. This recipe makes two 8 round cakes and two 6 round cakes which is more than what I'm showing in the video. You can save the extra cake for later by freezing it! Just cover it in plastic wrap and then a layer of foil and it should last for a couple months. :)
Ingredients
• 2 boxes white cake mix (I use Betty Crocker or Duncan Hines)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 tsp salt
• 2 2/3 cups water
• 1/4 cup melted butter
• 4 tsp vanilla extract
• 2 cups sour cream (room temp)
• 6 large eggs (room temp)
Instructions
1. Preheat oven to 325 degrees F.
2. Prepare pans by lining with parchment paper and spraying sides with baking spray with flour.
3. Combine all dry ingredients in mixing bowl. (I like to run the cake mixes through a sieve to get out all the lumps) Whisk together the dry ingredients.
4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
5. Bake for 40 – 60 minutes depending on the size of your cake pans. Start checking with a toothpick around 40 minutes.
6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.
Swiss Meringue Recipe -
#RaspberryCakeFilling
#CakeDecorating
#Raspberries
3 EASY CAKE FILLINGS │ RASPBERRY JAM / CARAMEL / CHOCOLATE GANACHE │ CAKES BY MK
Cake fillings are the perfect way to take any cake to that next level, and the great thing is that many fillings are really easy to make! In this video I'll be sharing with you guys 3 really easy cake filling recipes - raspberry jam, caramel and chocolate ganache! With these three fillings up your sleeve, you'll be ready to fill any flavoured cake that comes your way! Ingredients list below :)
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Ingredients:
Raspberry Jam:
- 1 cup (250g) frozen raspberries
- ¾ tablespoon (6g) cornstarch
- 1 tablespoon (14g) lemon juice
- 3 tablespoons (38g) sugar
Caramel:
- 1 cup (200g) sugar
- 1/4 cup (59g) water
- 1/2 cup (120g) cream
- 4 tablespoons (57g) butter
- 1/4 teaspoon (1.5g) salt (you can add more salt for a salted caramel)
Chocolate Ganache (1:1 ratio chocolate to heavy cream):
- 180g dark chocolate (50%)
- 180ml heavy cream
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Timestamps:
00:00 Intro
00:40 Raspberry Jam Filling
03:06 Caramel Filling
06:25 Chocolate Ganache Filling
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Full Recipe:
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Gordon Ramsay’s Top 5 Desserts | COMPILATION
We’ve pieced together some of our favourite dessert recipes from the channel into one special. This includes how to make, profiteroles, a hazelnut meringue tower, a vanilla cheesecake, strawberry glory and a chocolate, marshmallow, peanut fridge cake.
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Indulgent Hazelnut Meringue Tower | Gordon Ramsay
A show stopping dessert. The only real danger with this is the fact that your guests will be desperate for seconds. Delicious.
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Beth's Chocolate Raspberry Pavlova Recipe | ENTERTAINING WITH BETH
Learn how to make my Chocolate Raspberry Pavlova Recipe. A great Christmas dessert idea!
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BETH’S CHOCOLATE RASPBERRY PAVLOVA RECIPE
Makes a 9 ½ inch pavlova
INGREDIENTS:
For Pavlova
4 egg whites
pinch of salt
1 cup (200 g) sugar
1 tbsp (15 ml) cornstarch
2 tsp (10 ml) vinegar
3 tbsp (45 ml) unsweetened cocoa powder
For Raspberry Sauce
12 oz (340 g) Raspberries
1 tbsp (15 ml) sugar
¼ cup (60 ml) water
For Whipped Cream:
2 cups (480 ml) heavy cream
1 tsp (5 ml) vanilla
2 tbsp (30 ml) powdered sugar
For garnish
½ cup (120 ml) raspberries
Dusting of powdered sugar
Fresh Mint Sprig
METHOD:
Preheat oven to 300F (150 C).
Line a baking sheet with parchment paper. Flip cake stand over and trace the size of the circle with a pencil on the parchment paper. Flip paper over. This will serve as a guideline for the size.
Whip egg whites until frothy, add salt and slowly add sugar while eggs whip. Once the whites begin to become stiff and glossy, add the cornstarch, vinegar and cocoa powder. Whip until combined and whites are stiff and glossy.
Turn onto parchment paper leaving a 2 inch border. Meringue will expand in the oven and meet the border once baked.
Bake 1 hour. Then turn off oven and leave door open 30 mins
Meanwhile combine the raspberries, sugar and water in a blender and puree. Place a sieve over a small bowl and pour raspberry ass mixture through a fine mesh sieve to catch the seeds. Work mixture through the sieve with a spoon.
Transfer meringue to your cake stand.
Make the whipped cream by placing the cream vanilla and powdered sugar in a mixer and whip until soft peaks forms.
Dollop whipped cream on top of meringue leaving a 2 inch (5 cm) border all around to expose the meringue. Drizzle raspberry sauce over whipped cream. Top with raspberries. Dust berries with powdered sugar and garnish with a sprig of mint.
Cut into slices and serve with the extra raspberry sauce on the side.