Raspberry-Filled Cake

Name: Raspberry-Filled Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 59 milliliters butter, softened; 237 milliliters cake flour; 3 teaspoons cornstarch; 1 egg; 1 teaspoon lemon juice; 79 milliliters milk; 473 milliliters fresh raspberries, divided; 6 servings Additional raspberries, optional; 0 teaspoons salt; 59 milliliters sour cream; 1 Tbsp sugar; 0 teaspoons vanilla extract; 237 milliliters whipped topping

You can never have too many dessert recipes, so give Raspberry-Filled Cake a try. This recipe serves 6. One portion of this dish contains about 6g of protein, 13g of fat, and a total of 272 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires baking powder, sugar, raspberries, and additional raspberries. From preparation to the plate, this recipe takes approximately 45 minutes. If you like this recipe, take a look at these similar recipes: Lemon Raspberry-Filled Cake, Raspberry Cream Cheese Filled Cake, and Lemon Angel Food Cake Filled With Lemon Curd and Fresh Raspberry.

Instructions

In a bowl, cream butter and sugar until fluffy. Beat in egg and vanilla.

Ingredients you will need

Vanilla

Butter

Cream

Sugar

Egg

Equipment you will use

Bowl

Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.

Ingredients you will need

Baking Powder

All Purpose Flour

Milk

Salt

Pour into a greased and floured 9-in. round baking pan.

Equipment you will use

Baking Pan

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely.

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

Meanwhile, for filling, heat 1 cup raspberries in microwave for 30 seconds, then mash and measure 1/4 cup juice. Discard seeds.

Ingredients you will need

Raspberries

Juice

Seeds

Equipment you will use

Microwave

In a small saucepan, combine sugar and cornstarch; gradually add raspberry juice. Bring to a boil; cook and stir for 1 minute or until thickened.

Ingredients you will need

Corn Starch

Raspberries

Juice

Sugar

Equipment you will use

Sauce Pan

Remove from the heat. Stir in lemon juice and vanilla; cool.

Ingredients you will need

Lemon Juice

Vanilla

In a bowl, combine sour cream and whipped topping. Fold in cooled raspberry mixture and remaining berries.

Ingredients you will need

Whipped Topping

Sour Cream

Raspberries

Berries

Equipment you will use

Bowl

Cut cake widthwise in half.

Place one layer on a serving plate.

Spread with half of the filling. Top with remaining layer and filling.

Ingredients you will need

Spread

Garnish with additional berries if desired. Store in the refrigerator.

Ingredients you will need

Berries

Equipment

Ingredients

Servings:

2teaspoons

baking powder 59milliliters

butter, softened 237milliliters

cake flour 3teaspoons

cornstarch 1

egg 1teaspoon

lemon juice 79milliliters

milk 473milliliters

fresh raspberries, divided 6servings

Additional raspberries, optional 0teaspoons

salt 59milliliters

sour cream 1Tbsp

sugar 0teaspoons

vanilla extract 237milliliters

whipped topping

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "