RASPBERRY RIBBON CAKE
I guarantee your guests will exclaim over this showstopper cake. It takes a little extra fussing but never fails to take my family's breath away...every single time!
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, heat 2 cups cream over medium heat until bubbles form around side of saucepan. Pour over chocolate, whisking until melted; whisk in remaining cream. Cover and refrigerate until chilled. For filling, using a fine sieve, press raspberries into a large bowl. Discard seeds. Cover and refrigerate until chilled. , Let egg yolks and egg whites stand at room temperature for 30 minutes. Sift flour and salt; set aside. For each cake, in a large bowl, beat 6 egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in 1 teaspoon vanilla. Add 1/2 cup of the flour mixture; mix well. , In another bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar on medium speed until soft peaks form. Gradually beat in 1/4 cup sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites. Gently spoon into parchment-lined 15x10x1-in baking pan; spread evenly. Bake at 350° for 12-15 minutes or cake springs back when lightly touched. Cool on a wire rack. Repeat for second cake., In a large bowl, beat 3 cups chilled white chocolate mixture until stiff peaks form; refrigerate. In a bowl, refrigerate the remaining white chocolate mixture. In a small saucepan, sprinkle gelatin over cold water; let stand 5 minutes. Dissolve gelatin over medium-low heat, stirring frequently. Stir gelatin into strained raspberries. Place bowl into a large bowl filled with ice water. Let cool until mixture is syrupy, stirring occasionally. Remove from water bath. Stir a fourth of reserved 3 cups whipped chocolate mixture into raspberry mixture; fold in remaining three-fourths of whipped chocolate mixture. Cover and refrigerate for 30 minutes or until set. , Invert cooled cakes onto wire racks. Trim edges; cut each lengthwise into thirds. Spread one strip with a heaping cup of raspberry mixture to within 1 in. of short sides and 1/2 in. of long sides. Starting at the short end, roll up. Stand on end in center of serving plate. Spread remaining raspberry mixture over remaining strips. Working with one strip at a time, and starting at the edge of the last strip, coil around center roll. Cover and refrigerate., Beat reserved white chocolate until stiff peaks form. Spread over top and sides of cake. Refrigerate for 1-2 hours. Garnish with raspberries and mint., ,
Nutrition Facts : Calories 495 calories, Fat 33g fat (19g saturated fat), Cholesterol 246mg cholesterol, Sodium 147mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 1g fiber), Protein 8g protein.
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Qamar Taj Malik
[email protected]Overall, I really enjoyed this cake and would definitely make it again.
Moazam sheikh
[email protected]I had a little trouble getting the cake to rise evenly, but it still tasted great.
Muguzzi Samuel
[email protected]This cake is a bit pricey to make, but it's worth it for a special occasion.
Jiya Qureshi
[email protected]I'm not a big fan of raspberry, but I loved this cake. The sweetness of the cake balanced out the tartness of the raspberry perfectly.
stylish___ koko
[email protected]This cake is perfect for any occasion. I've made it for birthdays, baby showers, and even just because.
Sumya Jemal
[email protected]I love the raspberry ribbon in this cake. It adds a beautiful pop of color and flavor.
mr jealous
[email protected]This cake is delicious and looks impressive, but it's actually quite easy to make.
savage kids cnc
[email protected]I've made this cake several times and it always turns out perfect. It's a great recipe to have on hand for special occasions.
muzaki scovia
[email protected]I made this cake for my daughter's birthday party and it was a huge success. The kids loved the raspberry ribbon and the adults loved the cream cheese frosting.
filex gallas
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The end result is a beautiful and delicious cake that will impress your friends and family.
Muhammadsanni Rufai
[email protected]I love the combination of raspberry and cream cheese in this cake. It's a classic flavor combination that never gets old.
Kahn Kahn
[email protected]This cake is so pretty and festive, it's perfect for any occasion. I made it for a baby shower and it was a huge hit. The raspberry ribbon adds a pop of color and flavor.
Maria Valle
[email protected]I'm not much of a baker, but this recipe was easy to follow and the results were amazing. The cake was moist and fluffy, and the raspberry ribbon was the perfect touch. Everyone at my party raved about it.
Olawunmi Omotunrayo
[email protected]This cake should be called 'Heaven on a Plate'! It's that good! The raspberry ribbon running through the center adds a perfect balance of sweetness and tartness. My family loved it.