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How To make Red & Black Raspberry Pudding Cake
1/2 c Sugar
1 1/2 ts Cornstarch
10 oz Frozen red raspberries in sy
-up 2 tb Lemon juice
2 c Fresh black raspberries
1/2 c Unsalted butter, softened
1/2 c Sugar
1 lg Egg, beaten lightly
1 1/2 ts Vanilla
1 c Flour
1 3/4 ts Baking powder
1/4 ts Salt
1/2 c Milk
Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup. Pick over the fresh berries. In a heavy saucepan, combine the sugar and cornstarch, add the reserved syrup and lemon juice, and combine the mixture well. Add the thawed fruit and the fresh black raspberries, bring the liquid to a boil over moderate heat, stirring constantly, and simmer the mixture for 5 minutes. In a large bowl, cream the butter. Add the sugar, a little at a time, beating and beat the mixture until it is light and fluffy. Add the egg and vanilla, and beat the mixture until it is smooth. Into a bowl, sift together the flour, baking powder, and salt. Add flour mixture to the butter mixture in small batches, alternating with additions of milk. Beat well after each addition and blend the batter until it is smooth. Spread the batter evenly in a lightly buttered 9-inch square baking pan. Spoon the berry mixture over it. Bake in the middle of a preheated 350f oven for 20 minutes. Reduce heat to 325f and bake for 20-25 minutes more or until tester comes out clean. Let it cool on a rack for 10 minutes. Serve with cream or whipped cream. a 1983 Gourmet Mag. favorite by Nancy Bagget
How To make Red & Black Raspberry Pudding Cake's Videos
The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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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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MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
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How to Make a Box Cake Mix taste homemade! ~ Game changing Box Cake Mix hacks ~ #duncanhines
These box cake baking hacks will never fail to elevate the quality and taste of your cakes. It has been tried and tested by the best in the game! Feel free to incorporate your favorite flavors and create your own magic!
Link to my homemade lemon vanilla pound cake
My pineapple coconut cake
My chocolate box cake back
Ingredients Used
1 Duncan Hines French Vanilla box cake mix
1 pk 3.4oz French vanilla instant pudding mix
4 large eggs @ room temperature
2/3 cup melted butter @room temperature or simply use same quality as box instructions (1/3 cup)
1 cup buttermilk (room temp)
1/2 tsp pure vanilla extract
1/2 tsp pure lemon extract
Mix and Bake per box instructions.
My aqua kitchen aid hand mixer
Nordic ware original Bundt pan
Instant Pot brand fluted pan
Martha Stewart 14”x20” cutting board
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Blueberry cheesecake recipe | no bake blueberry cheesecake recipe
#Blueberrycheesecakerecipe
#cheesecake
#desserts
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Ingredients :
For cheesecake :
Gelatin : 2 to 2 and 1/2 tea spoons
Water : 100ml / around 1/2 cup
Biscuits : 180 grams
Unsalted melted butter : 100 grams / 1/2 cup
Heavy cream/whipping cream : 200 grams / 1 cup
Cream cheese : 200 grams /1 cup
Icing sugar or powdered sugar : 100 grams /3/4 cup
Lemon juice : 2 tea spoons
For blueberry topping
Blueberries : 200 grams
Water : 100ml
Sugar : 2 to 3 tablespoons
Lemon juice : 2 tea spoons
Gelatin : 1 tsp
Mary Berry Chocolate Cake Masterclass with Lakeland
Everyone loves chocolate cake, and now you can bake one just like Mary thanks to her special step-by-step video masterclass, exclusive to Lakeland, that's filled with invaluable hints and tips.
Get the recipe for Mary Berry's delicious Chocolate cake here: lakeland.co.uk/r80566/Mary-Berrys-Very-Best-Chocolate-Cake?src=ytube
Shop all Lakeland baking products here: lakeland.co.uk/shop/baking?src-ytube