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Filling 1 3/4 cups plus 2 tablespoons chilled heavy whipping cream 3 tablespoons powdered sugar 2 teaspoons framboise (clear raspberry brandy; optional) 3/4 teaspoon vanilla extract 2 cups fresh raspberries or frozen unsweetened raspberries, thawed, drained Additional fresh raspberries (optional)
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Barbara Fairchild |
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FILLING: Using electric mixer, beat cream, powdered sugar, framboise (if using), and vanilla in large bowl until firm peaks form. Transfer 1 1/2 cups whipped cream mixture to small bowl and chill. Fold raspberries into remaining whipped cream mixture for filling. Using long serrated knife, cut each cake layer horizontally in half. Using large tart pan bottom as aid, transfer 1 layer to platter. Slide waxed paper strips under edges of cake. ..
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Barbara Fairchild |
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Deep Chocolate Pound Cake Mixing boiling water into the cocoa powder is the key to creating a deep chocolate flavor: This melts the cocoa butter and disperses the cocoa through-out the batter. Adding mini chocolate chips that melt into the cake intensifies the flavor even more. Cut any leftover cake into cubes and layer it in glasses with sweetened whipped cream, fresh raspberries, and a touch of chocolate sauce for pretty individual trifle..
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Barbara Fairchild |