RASPBERRY RIBBON CAKE
I guarantee your guests will exclaim over this showstopper cake. It takes a little extra fussing but never fails to take my family's breath away...every single time!
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, heat 2 cups cream over medium heat until bubbles form around side of saucepan. Pour over chocolate, whisking until melted; whisk in remaining cream. Cover and refrigerate until chilled. For filling, using a fine sieve, press raspberries into a large bowl. Discard seeds. Cover and refrigerate until chilled. , Let egg yolks and egg whites stand at room temperature for 30 minutes. Sift flour and salt; set aside. For each cake, in a large bowl, beat 6 egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in 1 teaspoon vanilla. Add 1/2 cup of the flour mixture; mix well. , In another bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar on medium speed until soft peaks form. Gradually beat in 1/4 cup sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites. Gently spoon into parchment-lined 15x10x1-in baking pan; spread evenly. Bake at 350° for 12-15 minutes or cake springs back when lightly touched. Cool on a wire rack. Repeat for second cake., In a large bowl, beat 3 cups chilled white chocolate mixture until stiff peaks form; refrigerate. In a bowl, refrigerate the remaining white chocolate mixture. In a small saucepan, sprinkle gelatin over cold water; let stand 5 minutes. Dissolve gelatin over medium-low heat, stirring frequently. Stir gelatin into strained raspberries. Place bowl into a large bowl filled with ice water. Let cool until mixture is syrupy, stirring occasionally. Remove from water bath. Stir a fourth of reserved 3 cups whipped chocolate mixture into raspberry mixture; fold in remaining three-fourths of whipped chocolate mixture. Cover and refrigerate for 30 minutes or until set. , Invert cooled cakes onto wire racks. Trim edges; cut each lengthwise into thirds. Spread one strip with a heaping cup of raspberry mixture to within 1 in. of short sides and 1/2 in. of long sides. Starting at the short end, roll up. Stand on end in center of serving plate. Spread remaining raspberry mixture over remaining strips. Working with one strip at a time, and starting at the edge of the last strip, coil around center roll. Cover and refrigerate., Beat reserved white chocolate until stiff peaks form. Spread over top and sides of cake. Refrigerate for 1-2 hours. Garnish with raspberries and mint., ,
Nutrition Facts : Calories 495 calories, Fat 33g fat (19g saturated fat), Cholesterol 246mg cholesterol, Sodium 147mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 1g fiber), Protein 8g protein.
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Laalu Kumar
[email protected]*sigh* This cake was a disaster. It didn't rise properly and the raspberry filling was too runny.
Md Shahad
[email protected]I'm so glad I found this recipe. This cake is now my go-to dessert for any occasion.
elizabeth piper
[email protected]This cake is perfect for summer parties. It's light and refreshing, and the raspberry filling is delicious.
Abubakarr Kargbo
[email protected]I didn't have any raspberries, so I used strawberries instead. The cake still turned out great!
Lakmal Priyadarashana
[email protected]This cake was a bit too dense for my taste. I would prefer a lighter, more airy cake.
Cesar Trujillo
[email protected]I'm not a baker, but I was able to make this cake without any problems. It's a great recipe for beginners.
Mawais Awais
[email protected]This cake is a work of art! It's so beautiful and delicious. I'm so glad I found this recipe.
Tahseen Nayeem
[email protected]I love this cake! It's so easy to make and it always turns out perfect. I've made it for my family and friends several times and they all love it.
Codie Alsop
[email protected]This cake was a hit at my daughter's birthday party! It's a beautiful and delicious cake that's perfect for any occasion.
Francis Cote
[email protected]This cake is delicious! But it's very time-consuming to make. I would only make it for special occasions.
Iqra Nazeer
[email protected]I found this cake to be a bit dry. I think I would add an extra egg or some buttermilk to the batter next time.
Alison Leblanc
[email protected]This cake was a bit too sweet for me, but my kids loved it. It's a great dessert for kids' parties or other special occasions.
Johanne Dorelus
[email protected]The raspberry filling was a bit too tart for my taste, but otherwise this cake was delicious. I'll definitely be making it again, but I'll use a different filling next time.
Waqas Khalil
[email protected]This was my first time making a ribbon cake and it was easier than I thought! The cake turned out beautifully and tasted amazing.
Agustin Kane
[email protected]I've made this cake several times now, and it always turns out perfect. It's a great recipe for special occasions or just for a weekend treat.
Elman Memmedzade
[email protected]This cake is a showstopper! I brought it to a potluck and it was the hit of the party. Everyone loved the unique design and the delicious flavor.
sio 685
[email protected]My family loved this cake! It was a perfect balance of sweetness and tartness. The raspberry filling was gooey and delicious.
eyu lala
[email protected]This raspberry ribbon cake was a delight! It had a lovely moist crumb and the raspberry filling was sweet and tart. I'm not a baker, but the instructions were easy to follow and the cake turned out great.