Best 3 Raspberry Frozen Yogurt Cake With Raspberry Amaretto Sauce Recipes
Indulge in a delightful frozen treat with our Raspberry Frozen Yogurt Cake, a culinary masterpiece that combines the tangy sweetness of raspberries with the creamy richness of frozen yogurt. This no-bake cake is a symphony of flavors and textures, featuring layers of raspberry frozen yogurt, a graham cracker crust, and a luscious raspberry amaretto sauce.
In addition to the main recipe, you'll also find complementary recipes for a homemade raspberry sauce, a delectable amaretto sauce, and a classic graham cracker crust. These components come together to create an unforgettable dessert that is perfect for special occasions or a refreshing summer treat.
The raspberry sauce adds a vibrant pop of color and a burst of fruity flavor to the cake, while the amaretto sauce infuses it with a hint of almond and a subtle boozy note. The graham cracker crust provides a sturdy and crumbly base that complements the creamy frozen yogurt and tangy raspberries.
With its vibrant colors, refreshing flavors, and easy-to-follow instructions, this Raspberry Frozen Yogurt Cake is sure to be a hit among dessert lovers of all ages. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing.
RASPBERRY DESSERT SAUCE
This raspberry dessert sauce topping is fresh, quick, & easy and gives desserts and breakfast dishes that little something extra! You can use fresh or frozen raspberries.
Provided by Sally
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix-very easy.) Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.
- Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and-if desired for a richer flavor-stir in vanilla extract.
- Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.
- Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.
- Cover and store for up to 1 week in the refrigerator.
FROZEN RASPBERRY CAKE
Delicious raspberry cake that can be made with fresh or frozen berries. Freezes well.
Provided by Janeen Stewart Griffith
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
- Mix brown sugar, flour, and butter together in a bowl to make a crumbly topping. Set aside.
- Combine flour, white sugar, baking powder, baking soda, and salt in a large bowl.
- Beat buttermilk, melted butter, egg, and vanilla extract together in another bowl. Stir into dry ingredients. Spread batter into the prepared pan. Sprinkle with raspberries, then with crumbly topping.
- Bake in the preheated oven until well browned and a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 43.2 g, Cholesterol 42.5 mg, Fat 9 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 5.4 g, Sodium 148.8 mg, Sugar 29.9 g
RASPBERRY-YOGURT CAKE
Provided by Anna Pump
Categories Cake Mixer Dessert Bake Yogurt Raspberry Orange Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl.
- Using electric mixer, beat butter and sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract, and orange peel. Add eggs, 1 at a time, beating after each addition. Mix in yogurt.
- Add dry ingredients to batter and beat just until blended.
- Toss 1/2 cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.
- Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes. Cool 30 minutes.
- Invert cake onto plate and cool.
- DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
- Whisk powdered sugar, 1 tablespoon water, and 1/2 teaspoon almond extract in medium bowl. Add more water by 1/2 teaspoonfuls as needed for thick glaze. Drizzle over cake. Let stand until glaze sets.
Tips:
- For the best results, use fresh raspberries. If you're using frozen raspberries, thaw them before using.
- If you don't have any raspberry liqueur, you can use another type of fruit liqueur, such as blackberry or cherry.
- Be sure to chill the cake for at least 4 hours before serving. This will help it to set and make it easier to slice.
- When making the raspberry sauce, be sure to cook it over medium heat. This will help to prevent the sauce from scorching.
- If you want a thicker sauce, you can add a cornstarch slurry. To make a cornstarch slurry, mix together 1 tablespoon of cornstarch and 1 tablespoon of water until smooth. Then, add the slurry to the sauce and cook until thickened.
Conclusion:
Raspberry Frozen Yogurt Cake with Raspberry Amaretto Sauce is a delicious and refreshing dessert that's perfect for any occasion. The cake is made with a creamy frozen yogurt base, and it's topped with a sweet and tangy raspberry sauce. The cake is easy to make, and it's sure to be a hit with everyone who tries it.
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