Raspberry Roll Cake A Beautiful Plate

Sugabuttacream Chocolate and Raspberry Mousse Cake

Preheat the oven to 180C / 350F. I used a 3.5" high 7" diameter loose bottom cake tin, lined the base with baking paper and sprayed the sides with cooking spray. In a large bowl beat together the butter, sugar and vanilla until creamy. In another bowl sift together the flour, baking powder, baking soda and salt.

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3. Carefully pour the mixture into the cake tin as low as possible, to prevent bursting the air bubbles in the batter. Bake for 25 minutes until golden brown on top.

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STEP 2. Whip the eggs & sugar. Add the egg, granulated sugar, light brown sugar, and vanilla extract into a bowl and, using an electric hand-held whisk (or stand mixer fitted with the whisk attachment), whip for 4 minutes until they are pale and thick (Image 2).

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While the cake layers bake and cool, make the white chocolate buttercream frosting. Beat the butter on a low speed for 30 seconds with a paddle or whisk attachment until smooth. Add in the vanilla extract and salt and beat on a low speed. Slowly add in the powdered sugar and mix on a low speed.

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Add the cold water to a small microwavable dish and sprinkle the gelatin evenly over the water and let sit for 5 minutes. Set the softened gelatin in the microwave and zap in 10 seconds until syrupy. Stir between intervals. Set aside while preparing the chocolate. Place the chopped white chocolate into a small dish.

Raspberry Roll Cake A Beautiful Plate

Add 1 tablespoon of cornstarch to 3 tablespoons of water and whisk to combine. Add to raspberry sauce and cook on high heat, whisking constantly until glaze thickens, about 1 minute. Transfer to a separate bowl to cool completely. Once cooled, pour sauce into an airtight jar and refrigerate until ready to use.

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Preheat the oven to 350 F. Line a 9-inch cake pan with parchment and spray well with nonstick cooking spray. Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl. Set aside for now. Cube the butter and place it in a medium saucepan over medium-low heat. Stir occasionally as the butter melts.

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Place the first cake on a serving plate or a cardboard cake round. 21. Pipe a dam of raspberry mousse around the edge of the cake, then spread 4-5 tablespoons of raspberry filling evenly into the center. 22. Add about half of the white chocolate mousse on top of the raspberry filling and spread into an even layer. 23.

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Pour the cooking cream into a small saucepan and bring to a boil. Turn off the heat and add the white chocolate. Stir until smooth. Add the vanilla extract and the cream cheese. Mix until fully incorporated. Hydrate the gelatin in 3 tablespoons of cold water. After 5 minutes, add the gelatin to the cream and mix.

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Raspberry Mousse Layer. Blend the raspberries. Use a sieve to remove the seeds from the raspberry puree. Add the zest of a lemon and the juice of half a lemon to the raspberry. Whip the whipping cream. Melt the white chocolate. Carefully fold the white chocolate and the raspberry puree into the whipped cream, then add the gelatin fix. Mix it well.

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Pour ½ cup of the raspberry preserves over the vanilla cake layer and spread evenly using an offset spatula. Pour the remaining ½ of the White Chocolate Mousse over the raspberries. Tap the pan lightly on the countertop to release any trapped air bubbles. Place cake in refrigerator until set (approximately 2 hours).

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Whip heavy cream to medium peaks and place in refrigerator. Melt chocolate and allow to cool to just above body temperature. It should feel warm to the touch. In the bowl of a stand mixer, fitted with the whisk attachment, beat yolks and sugar until tripled in volume and pale yellow. Add chocolate and beat well.

Raspberry Cake {Easy Layer Cake!}

Two: Whisk together the sugars and eggs until light and frothy. Three: Add the chocolate and butter mixture and mix to combine. Four: Sift in the flour, cocoa powder, and salt. Five: Use a rubber spatula to fold the mixture together until just combined. Six: Spread into the prepared pan in an even layer.

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Set aside to cool for 5 minutes. Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. Turn mixer to low and beat in 5 1/2 cups of the powdered sugar, 4 tablespoons of the milk, and the vanilla and salt until combined.

Raspberry & Mascarpone Layer Cake Curly's Cooking

First, whisk together eggs, sugar, and oil in a mixing bowl. Add vanilla extract, salt, and six tablespoons of raspberry sauce. In the end, add the flour and mix it together. Divide the batter evenly between two 8-inch (20cm) pans that have been greased and lined with parchment paper.

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Cook over medium heat, breaking it up with a fork or potato masher. Cook, stirring frequently for 10 to 12 minutes. Place a strainer over a bowl and pour the raspberry mixture into the strainer. Push the mixture through the strainer to get as much juice and pulp into the bowl as possible.