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Receta Raspberry Cake With Marsala, Creme Fraiche, And Raspberries
by Global Cookbook

Raspberry Cake With Marsala, Creme Fraiche, And Raspberries
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  Raciónes: 10

Ingredientes

  • 1 1/2 c. all-purpose flour
  • 1 tsp baking pwdr
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp grnd nutmeg
  • 1/2 c. Marsala
  • 1/4 c. fresh orange juice
  • 14 Tbsp. unsalted butter - (1 3/4 sticks) room temperature
  • 1 c. sugar plus
  • 4 Tbsp. sugar
  • 2 lrg Large eggs
  • 1 tsp vanilla extract
  • 1 tsp grated lemon peel
  • 4 c. fresh raspberries
  • 2 c. creme fraiche or possibly lowfat sour cream

Direcciones

  1. Position rack in center of oven and preheat to 400 degrees. Butter 10-inch-diameter springform pan. Whisk first 5 ingredients in medium bowl to blend. Combine Marsala and orange juice in small bowl.
  2. Beat 12 Tbsp. butter and 1 c. sugar in large bowl till well blended. Beat in Large eggs, vanilla, and lemon peel. Beat in Marsala mix in 2 additions alternately with flour mix in 3 additions. Transfer batter to prepared pan. Sprinkle with 1 1/2 c. raspberries.
  3. Bake cake till top is gently set, about 20 min. Reduce oven temperature to 375 degrees. Dot top of cake with 2 Tbsp. butter and sprinkle with 2 Tbsp. sugar. Continue baking till tester inserted into center of cake comes out clean, about 15 min. Cold in pan on rack. Release pan sides; transfer cake to platter. Cold to room temperature.
  4. Mix creme fraiche and 2 Tbsp. sugar in small bowl. (Cake and creme fraiche mix can be made 8 hrs ahead. Let cake stand at room temperature. Cover and refrigeratecreme fraiche mix.) Cut cake into wedges. Top each with dollop of creme fraiche and fresh raspberries and serve.
  5. This recipe yields 10 servings.
  6. Comments: Raspberries are both baked in this tender, moist cake and served with it.