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Full Online Book HomeLearning KitchenFruit - Raspberry Bavarian Cake By Schmitty
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Fruit - Raspberry Bavarian Cake By Schmitty Post by :theoldgringo Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2825

Click below to download : Fruit - Raspberry Bavarian Cake By Schmitty (Format : PDF)

Fruit - Raspberry Bavarian Cake By Schmitty

2 (12 ounce) packages frozen unsweetened raspberries
2/3 cup confectioners sugar
2 envelopes unflavored gelatin
1 1/2 - 3 ounce packages sponge type ladyfingers
2 tablespoons seedless raspberry jam
1 (8 ounce) container frozen light whipped topping thawed (4 1/2 hours before serving or early in day)

In 3 quart saucepan over med heat,heat frozen raspberries and sugar to boiling stirring occasionally. Reduce heat to low and simmer 5 minutes.

Pour raspberry mixture into medium mesh sieve set over 4 cup measuring cup or medium bowl. With spoon, press berries against sieve to push through pulp and juice. You should have 2 cups puree (if not, add enough water to equal 2 cups total) discard seeds. Pour puree into large bowl.

In 1 quart saucepan, sprinkle gelatin over 1/3 cup cold water; let stand 1 minute. Cook over med heat til gelatin dissolves; stir into pureed fruit. Stir in 3/4 cup cold water.

Refrigerate fruit mixture 1 1/4 hours stir occasionally or until consistency of unbeaten egg whites.

Meanwhile, separate ladyfingers into halves. Line 8 1/2 by 3 inch springform pan with the ladyfinger halves.

In cup, mix raspberry jam with 1 teaspoon water til smooth; spread over ladyfingers lining bottom of pan.

Refrigerate 1 cup whipped topping for garnish. Fold remaining whipped topping into thickened fruit mixture. Pour mixture into springform pan; cover; refrigeratoe 2 hours until firm.

To serve, remove side of springform pan. Garnish with reserved whipped topping. Makes 10 servings.
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12 ounces unsweetened chocolate, coarsely chopped1 1/2 cups (12 ounces) unsalted butter6 large eggs3 cups (21 ounces) sugar2 teaspoons vanilla1 1/2 cups (7.5 ounces) all-purpose flour2/3 cup (7 ounces) raspberry jamPreheat oven to 350 degrees and line a 13x9-inch baking pan with aluminum foil, allowing it to overhang two narrow ends of pan by about 2 inches.Grease foil or coat with nonstick spray. Note: if you prefer fudgy brownies, mix everything by hand with a whisk. If you prefer cakey brownies, mix batter in an electric beater. In a small saucepan over very low heat, melt chocolate and butter.

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Baking: 1 hr. 20 min. Chilling: 4 to 24 hr. Standing: 10 min. 1 (19-1/2-oz.) pkg. brownie mix 2 (8-oz.) pkg. cream cheese, softened 1 cup sugar 1/4 cup all-purpose flour 1 tsp. vanilla 4 eggs 1 cup white baking pieces (6 oz.) 1 cup semisweet chocolate pieces (6 oz.) 2 cups fresh or loose-pack frozen raspberries Generously butter a 10-inch springform pan; set aside. Prepare brownie mix according to package directions for fudge brownies. Spread half of the batter into bottom of prepared pan; set aside. In a large bowl, beat cream cheese, sugar, flour, and vanilla with an electric