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Full Online Book HomeLearning KitchenCakesandfrostings - Torte - Celebration Raspberry Torte
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Cakesandfrostings - Torte -  Celebration Raspberry Torte Post by :profit51 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :679

Click below to download : Cakesandfrostings - Torte - Celebration Raspberry Torte (Format : PDF)

Cakesandfrostings - Torte - Celebration Raspberry Torte

6 servings

1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
3/4 cup sour cream (divided into 1/2 and 1/4 cups)
1/2 cup butter (melted)
2 eggs
1/2 teaspoon vanilla
3/4 teaspoon almond extract (divided into 1/2 and 1/4 tsp.)
1 (8 ounce) package cream cheese
1/4 cup sugar
2 cups thawed and drained raspberries
2 packages Dream Whip (or 2 cups whipped cream topping)

Preheat oven to 350 degrees. (325 for dark pans). Grease a 9 inch springform pan and set aside.

Combine flour, baking soda, baking powder, and salt and set aside. In a large mixing bowl, combine 2/3 cup sugar, 1/2 cup sour cream, melted butter, eggs, and vanilla and 1/2 tsp. almond extract. Beat with an electric mixer until combined. Add flour mixture to sugar mixture and mix until combined.

In a small bowl beat cream cheese,1/4 cup sour cream, 1/4 cup sugar, and 1/4 tsp. almond extract and set aside.

Pour batter into prepared pan and bake for 15 minutes. Remove partially baked cake. Spoon mixture of cream cheese and sour cream onto cake. Bake an additional 20-25 minutes. Cool well. This is an important step, because if the cake is still warm, the whipped topping will melt.

Prepare whipped topping according to directions. Top cooled cake with whipped topping. Group raspberries on top. If not serving immediately, store in refrigerator.
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Cakesandfrostings - Torte -  Chocolate Apricot Pecan Torte
14 to 16 servings 1/3 cup Cognac 1-1/4 cups dried apricots (about 6 ounces), cut into 1/4-inch pieces 1 Tablespoon butter, room temperature 3 Tablespoons dry breadcrumbs 3/4 cup (1-1/2 sticks) unsalted butter, room temperature 1 cup sugar 5 eggs, room temperature 6 ounces semisweet chocolate, melted and cooled 1-1/2 teaspoons vanilla 2/3 cup dry breadcrumbs 1-1/2 cups coarsely chopped pecans 1 Tablespoon all-purpose flour Chocolate Icing: 1/2 cup unsweetened cocoa powder 1/2 cup sugar 1/2 cup whipping cream 1/4 cup (1/2 stick) unsalted butter, cut into small pieces Apricot Glaze: 2 Tablespoons (about) Cognac 1/2 cup apricot jam

Cakesandfrostings - Torte -  Blitz Torte Cakesandfrostings - Torte - Blitz Torte

Cakesandfrostings - Torte -  Blitz Torte
4 eggs separated 1/4 teaspoon salt 1 cup sugar 1/2 cup diced almonds 1/2 cup shortening 2 tablespoons sugar 3/4 cup confectioners' sugar 1 (4-serving-size) pkg. lemon pudding 3 tablespoons milk 1 cup flour 1 teaspoon baking powder Heat oven to 325. Grease and flour 2 layer pan, 8x1 1/2 inches. Beat egg whites until foamy. Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Set meringue aside. Blend together shortening, confectioners' sugar, egg yolks and mile on low speed scraping the bowl constantly. Add flour, baking powder and salt; beat