Easy Raspberry Sour Cream Coffee Cake | Raspberry Cake Recipe Without Egg | EASY RICE COOKER CAKES
Welcome to Rice Cooker Baking with Life of Pang! Where YOU can BAKE in your RICE COOKER! (EXPAND for RECIPE)
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Enjoy a yummy Raspberry Cake any time of the year by using frozen raspberries. Mine are a bit sour but tastes great in this cake. Double the recipe if you want a larger cake or baking in larger pan. Enjoy!
Easy Raspberry Sour Cream Coffee Cake | Raspberry Cake Recipe Without Egg | EASY RICE COOKER CAKE RECIPES
NOTES:
* 1 cup = 250 ml
* My rice cooker capacity = 1 litre or 5 cups
* Please READ Important TIPS at the end of each video
INGREDIENTS:
• 1/2 cup (73g) ALL PURPOSE FLOUR
• 1/2 cup (73g) CAKE FLOUR
• 1 tsp (5g) BAKING POWDER
• 3 tbsp (48g) AQUAFABA (or 1 whole egg)
• 1/3 cup (63g) SUGAR
• A Pinch of SALT
• 1/2 tsp (3g) VANILLA EXTRACT
• 1/4 cup (60ml/60g) MELTED UNSALTED BUTTER (omit salt if using salted butter)
• 1/3 cup + 1 tbsp (100g) SOUR CREAM
• 1 cup (100g) RASPBERRIES (fresh or frozen)
• 1 tbsp (15g) SUGAR
TOPPINGS:
• RASPBERRIES
• ICING SUGAR
HOW TO MAKE IT:
1. Whisk together flour and baking powder together in a small bowl
2. In a large mixing bowl, add aquafaba (or egg), sugar, salt and vanilla extract. Whisk until the sugar is dissolved. Add the melted butter and sour cream and whisk until well combined
3. Fold in the flour and mix until incorporated. The batter will be very thick
4. Pour into lined pot/pan and smooth out the batter as much as you can. Tap a few times to distribute the batter
5. Top it with the raspberries then sprinkle the sugar on top
5. Bake for 2 bake cycles (60 min) and check. Rice cooker varies so bake longer as needed
6. Let is cool for 10-20 minutes before enjoying. If topping with icing sugar, let it cool completely first. Now pour that hot cup of coffee or tea and enjoy!
OVEN BAKING:
Bake in greased and lined pan in 350F (180C) oven for 25-35 minutes. Ovens varied so check about 25 minutes and bake longer as needed
***** DISCLAIMER *****
My videos contain affiliate links to products. As an Amazon Associate I earn from qualifying purchases from these links. There is no additional cost or obligation to you. But if YOU USE my links, it will help me buy baking ingredients to make MORE of your favorite goodies!
• Amazon USA Storefront
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SIMILAR BAKING ITEMS (due to where I live, your country may not have exact make/model):
• SHARP (mine) TH
• RICE COOKER (similar size) USA | UK | JP
• RICE COOKER ONE TOUCH LEVER USA | UK
• INSTANT POT USA | UK
• PARCHMENT PAPER USA | UK | JP
• FOOD SCALE (similar) USA | UK | JP
• CHICK PEAS / GARBANZO BEANS USA | UK
VIDEO PRODUCTION:
• Adobe Premiere Pro USA | UK
• Canon G7X Mark III USA | UK | JP
• Samsung Galaxy S9+ US | UK
• MUSIC: I have a subscription to storyblocks.com (audioblocks.com) and have full license right to use the music in my videos
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Coffee Cake Recipe - Delicious and scrumptous Raspberry coffee cake
With this recipe you can make pretty much any type of coffee cake, just experiment.
Ingredients:
- 1 Cup Sugar
- 1/2 cup butter
- 2 eggs
- 1/2 cup milk
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 salt
- 1 tsp lemon extract
- 1 tsp Vanilla extract
- 1/2 cup raspberry
Raspberry Coffee Cake Baking Tutorial with Chef Gail Sokol. Full Recipe and Instructions!
Chef Gail uses her Danish Pastry in a Hurry dough to create this delicious, simple, flaky Raspberry Coffee Cake. Subscribe for more baking tutorials and DIY tips with Chef Gail Sokol!
Mini Chocolate Coffee Cake
The mini chocolate coffee cake recipe (3 mini cakes: 8cm diameter x 5.5cm height)
*The chocolate joconde sponge
2 whole eggs
50g almond flour
60g powdered sugar
15g all purpose flour
20g cocoa powder
2 egg whites
30g sugar
10g melted butter
*The coffee mousse
2 egg yolks
30g sugar
150ml milk
10g coffee beans
2 gelatine sheets (3g)
200g heavy cream
10g powdered sugar
3 chocolate bands and chocolate decoration: 80g dark tempered chocolate (if you don't want to temper chocolate, you can just melt it but it will lack the shinny look)
Cocoa powder and edible gold leaves for decoration
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Thank you for watching, I hope you enjoy the video!
Professional Baker Teaches You How To Make CHOCOLATE MOUSSE CAKE!
Chef Anna Olson teaches you how to make this amazing torte made of a chocolate-coffee cake base and filled with a homemade raspberry mousse, all topped off with a bittersweet chocolate ganache glaze.
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Ingredients
Cake
¾ cup (100 g) cake and pastry flour
⅔ cup (140 g) granulated sugar
¼ cup (30 g) Dutch process cocoa powder
½ tsp (2.5 g) baking soda
¼ tsp (1.25 g) salt
¼ cup (60 g) cool unsalted butter, cut into pieces
¼ cup (60 mL) hot, strongly-brewed coffee
¼ cup (60 mL) milk
1 large egg, at room temperature
1 tsp (5 mL) vanilla extract
Raspberry Mousse
400 g frozen raspberries, thawed (keep juices)
2 cups (500 mL) whipping cream
1 tsp (5 mL) vanilla extract
1 Tbsp (1 pkg/7 g) unflavoured gelatin powder
4 large egg yolks
1 large egg
⅔ cup (140 g) granulated sugar
3 Tbsp (45 mL) lemon juice
Ganache Glaze
4 oz (120 g) bittersweet chocolate, chopped
½ cup (115 g) unsalted butter
1 Tbsp (15 mL) corn syrup
Fresh raspberries, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 ºF (180 ºC). Grease a 9-inch (23 cm) cake pan and line the bottom with parchment. Dust the sides of the pan with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk, egg and vanilla together and add it all at once to the flour mixture, blending until smooth and then increase the speed to medium and whip until pale and thick, about 3 minutes. Pour the batter into the prepared pan and tap it on the counter to eliminate any bubbles.
4. Bake the cake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 20 minutes in the pan, and then tip out onto a cooling rack to cool completely to room temperature. The cake can be baked a day ahead, wrapped and stored at room temperature before assembling.
5. To prepare for assembly, lightly grease and line the sides of a 9-inch (23 cm) springform pan with parchment paper so that it comes just a little above the top of the pan. Set the cooled chocolate cake into the bottom of the pan.
Raspberry Mousse
1. For the raspberry mousse, puree and strain the raspberries and measure out 1 cup (250 mL) to use. Whip the cream to a soft peak, stir in the vanilla, and chill until ready to assemble. Stir the gelatin into ¼ cup (60 mL) of cool water in a small dish and set aside.
2. In a large metal bowl, whisk the egg yolks, whole egg, sugar and lemon juice together. Place the bowl over a pot of gently simmering water and whisk constantly and rather vigorously (or you can use electric beaters) until they are frothy and doubled in volume, and registers 175 ºF (80 ºC). Remove the bowl from the heat and whisk in the softened gelatin (the mixture will go fluid). Whisk in the raspberry puree – this will cool down the mixture, but make sure it has cooled to room temperature before folding in the whipped cream in 2 additions. Pour the mousse into the pan and spread to level if needed (the mousse will be somewhat fluid at this point). Chill the mousse for at least 6 hours before unmolding (this can be done a day ahead of serving.
Ganache Glaze
1. For the ganache glaze, put the chocolate, butter and corn syrup in a small metal bowl and place this over a small pot of barely simmering water, stirring with a spatula until melted. Set aside to cool slightly until it is at room temperature and a little thickened (you can re-warm if it sets up too much, or if you make it ahead).
2. Remove the ring from the springform pan and peel away the parchment paper from the mousse. Carefully transfer the cake onto a serving platter or cake stand. Pour the ganache glaze over the cake and gently coax the glaze to the edges so that it drips down a little without running down. The chilled mousse will set the chocolate, so you need to work quickly. Top the cake with a few fresh raspberries and chill until ready to serve.
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.
Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!
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Ingredients
Cake
2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled
Frosting
3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted
Directions
Cake
1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.
2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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