How To make Chocolate and Raspberry Cream Torte
6 tb Lower fat margarine
; (40% corn oil) 1 c Sugar
1 c Skim milk
1 tb White vinegar
1/2 ts Vanilla extract
1 1/4 c All-purpose flour
1/3 c Hershey's cocoa
Or hershey's european style -cocoa 1 ts Baking soda
1/4 c Red raspberry jam
Raspberry cream: 10 oz Frozen red raspberries;
-thawed 1 Dry whipped topping mix;
-(1.3 oz.) 1/2 c Cold skim milk
1/2 ts Vanilla extract
2 dr Red food color; (2 to 3)
Fresh raspberries (optional) Recipe by: www.hersheys.com 1. Heat oven to 350 F. Spray 15-1/2x10-1/2x1-inch
jelly-roll pan with vegetable cooking spray. 2. In medium saucepan over low heat, melt lower fat
margarine; stir in sugar. Remove from heat. Stir in milk, vinegar and vanilla. Stir together flour, cocoa and baking soda; gradually add to sugar mixture, stirring with whisk until well blended. Pour batter into prepared pan. 3. Bake 16 to 18 minutes or until wooden pick inserted in
center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. 4. Prepare RASPBERRY CREAM.
5. To assemble, cut cake crosswise into four equal pieces.
Place one piece on serving plate; spread 1 tablespoon jam over top. Carefully spread a scant 3/4 cup RASPBERRY CREAM over jam. Repeat layering twice, ending with plain layer on top. Spread remaining 1 tablespoon jam over top. Spoon or pipe remaining RASPBERRY CREAM over jam. Refrigerate torte until ready to serve. Garnish with raspberries, if desired. Cover; refrigerate leftover torte. 15 servings. RASPBERRY CREAM: 1. Thoroughly drain raspberries; place in blender
container. Cover; blend until smooth. Strain in sieve; discard seeds. 2. In small bowl, prepare dry whipped topping mix as
directed on package, using skim milk, omitting vanilla and food color, if desired. Fold in pureed raspberries. About 2-1/4 cups.JMNUtrITIONAL INFORMATION PER SERVING = 1/15
TORTE 160 Calories, 3 g Protein, 33 g Carbohydrate, 3 g Total Fat (1 g Saturated Fat), 0 mg Cholesterol, 120 mg Sodium. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. -----
How To make Chocolate and Raspberry Cream Torte's Videos
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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Layered Chocolate Raspberry Cake
A deliciously rich and moist four-layered Chocolate Raspberry Cake is the perfect decadent dessert for any special occasion. Four layers of dark chocolate cake, creamy chocolate frosting, and a luscious raspberry filling. The entire cake is frosted with a silky ganache that envelops this gorgeous masterpiece. It is pure indulgence!
Raspberry cake 覆盆子蛋糕 Gâteau aux framboises Himbeerkuchen Pastel de frambuesa ラズベリーケーキ كعكة التوت 红树莓
URL of method of making italian meringue buttercream
意式蛋白奶油霜的制作方法的网址
URL de méthode de fabrication de crème au beurre à la meringue
Ingredients
Joconde biscuit
Almond powder 35g
Icing sugar 35g
1 egg
Egg white 70g
Sugar 35g
Cake flour 30g
200C°(392°F) for 7 minutes
Raspberry flavor syrup
Raspberry Puree 10g
Water 30g
Sugar 10g
White rum 5g
Raspberry cream
Italian meringue buttercream 150g
Raspberry puree 50g
Raspberry jelly
Raspberry Puree 50g
Water 50g
Sugar 50g
Gelatin 5g
Some raspberries
Raspberry Jam 40g
Gold leaf
Pomegranate seeds
mint
配料
乔孔德饼干
杏仁粉 35g
糖粉 35g
1个鸡蛋
蛋清70g
白砂糖 35g
低筋面粉 30g
200℃(392℉)烤7分钟
覆盆子口味糖浆
覆盆子果泥 10g
水30g
白砂糖 10g
白朗姆 5g
覆盆子果冻
覆盆子果泥 50g
水 50g
白砂糖 50g
吉利丁 5g
覆盆子奶油
意式蛋白奶油霜 150g
覆盆子果泥 50g
一些覆盆子
覆盆子果酱 40g
金箔
石榴籽
薄荷
Ingredients
Joconde biscuit
Almond powder 35g
Icing sugar 35g
1 egg
Egg white 70g
Sugar 35g
Cake flour 30g
200C°(392°F) for 7 minutes
Raspberry flavor syrup
Raspberry Puree 10g
Water 30g
Sugar 10g
White rum 5g
Raspberry cream
Italian meringue buttercream 150g
Raspberry puree 50g
Raspberry jelly
Raspberry Puree 50g
Water 50g
Sugar 50g
Gelatin 5g
Some raspberries
Raspberry Jam 40g
Gold leaf
Pomegranate seeds
mint
Ingrédients
Biscuits Joconde
Amande en poudre 35g
Sucre glace 35g
1 œuf
Blanc d'oeuf 70g
Sucre 35g
Farine T45 30g
200°C (392°F) pendant 7 minutes
Sirop saveur framboise
Purée de framboises 10g
Eau 30g
Sucre 10g
Rhum blanc 5g
Crème de framboise
Crème au beurre à la meringue italienne 150g
Purée de framboises 50g
Gelée de framboise
Purée de framboises 50g
Eau 50g
Sucre 50g
Gélatine 5g
Quelques framboises
Confiture de framboise 40g
Feuille d'or
Graines de grenade
Menthe
NOTHING BUNDT CAKE COPYCAT RECIPE! White Chocolate Raspberry
If you ever wondered how Nothing Bundt Cake makes the best cake, here's how! This recipe tastes just like it if not better. Super moist and the cream cheese icing is so good it can be eaten right off the spoon.
Recipe:
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Chocolate Raspberry Cream Cake - Cooked by Julie - Episode 23
Recipe:
chocolate cake:
1 3/4 cup all purpose flour
2 cups sugar
3/4 cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 eggs
1 cup milk
1/2 cup veg oil
2 tsp vanilla extract
1 cup hot coffee
I used 2 9 inch cake pans for the chocolate cake
I used 1 10 inch springform pan
*Bake chocolate cake at 350 degrees for 28-30 mins or until done*
Raspberry Cream:
2 12 oz bags of frozen unsweetened raspberries
2 cups of heavy cream
3/4 cup sugar
gelatine mix that goes into Raspberry Cream:
1/3 cup water
2 envelopes unflavored gelatine powder
whipped cream:
1 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
Raspberry Cheesecake / Cotton Sponge Cake / Raspberry Jelly
The raspberry cheesecake / cotton sponge cake / raspberry jelly recipe (the final cake size: 16 x 16cm / 6 x 6in)
- My Instagram:
Cotton Sponge Cake (chiffon), pan size 15 x 10 in (or 25 x 40cm)
3 egg yolks
45ml milk (3 tbsp)
45ml oil (3 tbsp)
5ml vanilla extract (1 tsp)
55g cake flour (7 tbsp)
3 egg whites
a pinch of salt
50g sugar (4 tbsp)
Bake at 170C for 20 - 22 minutes (preheated oven)
Raspberry Coulis
200g forzen or fresh raspberries (7oz or 1.5 cups)
50g sugar (4 tbsp)
2 tsp lemon juice
Cook 5 minutes over medium heat, sift to remove seeds and cool down
Raspberry Cream Cheese
200g cream cheese (7oz), softened
40g sugar (3 tbsp)
200ml heavy cream (1 cup)
70g raspberry coulis (1/3 cup)
6g powder gelatine (2 tsp), bloomed with 30ml (or 2tbsp) water and melt in the microwave for 10 - 12 seconds
Raspberry Jelly
75g raspberry coulis (1/3 cup)
75ml water (1/3 cup)
6g gelatine powder (2 tsp), bloomed with 30ml (2 tbsp)water and melted
Raspberry Syrup
2 tbsp raspberry coulis
3 tbsp water
- My baking and camera equipments:
Cake pan (10 x 15 in or 40 x 25 cm):
Cake ring:
Hand mixer:
Cake knife:
Camera:
Lens:
Tripod:
Music Epidemic Sound:
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