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Raspberry-Champagne Cream Cake



Raspberry-Champagne Cream Cake
This cake’s stunning presentation and unique flavor make it the perfect bridal shower dessert.
Ingredients:
Cake
   Nonstick cooking spray with flour
1   pkg (18.25 oz or 510 g) white cake mix
3   egg whites
3/4   cup (175 mL) pink champagne
1/2   cup (125 mL) milk
2   tbsp (30 mL) vegetable oil
1   tsp (5 mL) Double-Strength Vanilla
6   drops red food coloring
Sauce
1   container (10 oz/300 g) frozen raspberries in syrup (see Chef’s Corner)
1   cup (250 mL) pink champagne (see Chef’s Corner), divided
1   tbsp (15 mL) cornstarch
Frosting
2   cups (500 mL) heavy whipping cream
1/2   cup (125 mL) powdered sugar
1   tsp (5 mL) vanilla
2   large marshmallows, sliced into quarters
   Fresh raspberries (optional)
Directions:
  1. Preheat oven to 325°F (160°C). Spray Cake Pans with nonstick cooking spray with flour; set aside. Place cake mix in Classic Batter Bowl; whisk to break up lumps. Add remaining cake ingredients; whisk 2-3 minutes or until smooth. Divide batter between pans, spreading evenly. Bake 20-24 minutes or until wooden pick inserted in centers comes out clean. Remove pans from oven. Press cakes gently with a clean kitchen towel; cool 10 minutes. Invert cakes onto Stackable Cooling Rack, then invert again so cakes are top-side up; cool completely.
  2. Meanwhile, combine raspberries and 3/4 cup (175 mL) of the champagne in (1.5-qt./1.4-L) Saucepan. Cook on medium-high heat 6-10 minutes or until mixture comes to a boil. Combine cornstarch and remaining champagne in (1-cup/250-mL) Prep Bowl; stir until smooth. Add cornstarch mixture slowly to pan, whisking constantly with Silicone Sauce Whisk. Cook 2-3 minutes or until mixture is thickened. Strain using (5-in./13-cm) Strainer into Small Batter Bowl; discard seeds. Refrigerate sauce 1 hour or until cool.
  3. In Stainless (4-qt./4-L) Mixing Bowl, beat cream, sugar and vanilla on high speed of electric hand mixer until starting to thicken. Place marshmallows in another Prep Bowl. Microwave on HIGH 10-20 seconds or until almost melted; add to batter bowl. Beat on HIGH until soft peaks form. Place one cake on Cutting Board. With Color Coated Bread Knife, carefully slice cake in half horizontally to form two layers. Repeat with remaining cake. Place one layer on Cake Pedestal. Spread with 2/3 cup (150 mL) of the frosting; top with another cake layer. Repeat with remaining layers. Frost top and sides of cake with remaining frosting. Garnish with raspberries, if desired. Serve with sauce.

Yield: 16 servings

Nutrients per serving: Calories 330, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 40 mg, Carbohydrate 40 g, Protein 3 g, Sodium 250 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: 1 starch, 1 1/2 fruit, 3 fat (2 1/2 carb)

Cook's Tips: The melted marshmallows add stability and increase volume when beating cream.

Unlike using good wine for cooking, there is no need to purchase expensive champagne for this recipe.

If you cannot find frozen raspberries in syrup, place 1 1/2 cups (375 mL) bagged frozen raspberries, 1/3 cup (75 mL) sugar and 1/4 cup (50 mL) water in Saucepan; add champagne and continue as directed in Step 2.