Old fashioned Raspberry Creme Cake?

Question

It was in either Better Homes and Gardens or Womens Day recipe section in the early 90s

Answer 1

Savannah Raspberry Cream Cake

1 envelope (1/4 ounce) unflavored gelatin
5 extra-large egg yolks
1 cup sugar
1/2 cup dry sherry
2 3/4 cups heavy cream, chilled
1 tablespoon vanilla extract
Angel Food Cake, cut into 1 inch squares
1 cup fresh strawberries, sliced
1 1/2 cups fresh raspberries
1 1/2 tablespoons fresh lemon juice

In a small bowl, sprinkle the gelatin into 1/2 cup of cold water and let soften.

In a medium bowl, beat the egg yolks and 1/2 cup of the sugar until the mixture thickens and turns pale yellow, about 2 minutes. Stir in the sherry and 1/4 cup water. Scrape the egg yolk mixture into a heavy medium saucepan and cook over moderate heat, stirring constantly, until the custard thickens enough to coat the back of a spoon lightly; do not let boil. Strain the custard into a large bowl and whisk in the softened gelatin; set aside.

In a large bowl, whip 2 cups of the cream until it begins to thicken. Gradually beat in 1/4 cup of the sugar and the vanilla. Continue to beat until moderately stiff. Cover and refrigerate the whipped cream.

Set the bowl containing the custard and gelatin into a large bowl of ice and water. Whisk gently until the custard is cold and beginning to set, 3 to 4 minutes. Remove from the ice and fold in the whipped cream.

Fold the Angel Food Cake squares into the custard cream until they are completely coated. Spoon this mixture into a buttered 10 inch tube pan. Cover and refrigerate until set, 1 to 2 hours.

Meanwhile, in a food processor, combine the strawberries, 1 cups of the raspberries, the remaining 1/4 cup sugar and the lemon juice; puree until smooth. Strain if desired to remove the seeds. Cover and refrigerate the strawberry-raspberry sauce until chilled.

Beat the remaining 3/4 cup cream until moderately stiff.

To unmold the cake, wrap the tube pan briefly in a hot wet towel; run a knife around the edge. Unmold the cake onto a platter and cover with the whipped cream. Garnish the cake with the remaining 1/2 cup raspberries and serve the strawberry-raspberry sauce on the side.

Angel Food Cake
1 cup plus 2 tablespoons cake flour
1/4 teaspoon nutmeg, preferably freshly grated
1 1/2 cups sugar
12 extra-large egg whites
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract

Preheat the oven to 375F.

Sift together the cake flour, nutmeg and 1/2 cup of the sugar.

In a large bowl, beat the egg whites until frothy. Add the cream of tartar and salt. Continue beating until soft peaks form. Gradually beat in the remaining 1 cup sugar, 1 tablespoon at a time, until very stiff shiny peaks form. Beat in the vanilla and fold in the flour mixture.

Turn the batter into an ungreased 10 inch tube pan and bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Invert onto a rack to cool.

Answer 2

Raspberry-White Chocolate Cream Cake
Raspberries and white chocolate is a flavor marriage made in heaven. Enjoy them both in this decadent, showstopping cake.

Raspberry Filling (See Below)
3 ounces white baking bars (white chocolate), from 6-ounce package, chopped
2 1/4 cups Gold Medal® all-purpose flour
1 1/2 cups sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups whipping (heavy) cream
3 eggs
1 teaspoon almond extract
White Chocolate Frosting (See Below)


1 . Make Raspberry Filling.
2 . Heat oven to 350ºF. Grease and flour bottoms and sides of 2 round pans, 8 or 9x1 1/2 inches.
3 . Melt white baking bars over low heat, stirring occasionally; cool. Mix flour, sugar, baking powder and salt; reserve. Beat whipping cream in chilled large bowl with electric mixer on high speed until stiff; reserve. Beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bar and almond extract on low speed.
4 . Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans.
5 . Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire rack, about 1 hour.
6 . Fill layers with Raspberry Filling. Prepare White Chocolate Frosting; spread over side and top of cake.

Answer 3

This probably isnt it but looks really good!

Chocolate Raspberry Cream Cake

Though this cake is made of a rich layer combined with a rich filling it is surprisingly light, and of course, very satisfying.

Makes 1 9-inch cake, about 12 servings



Chocolate Cake
3 ounces semisweet chocolate
6 tablespoons unsalted butter
1/3 cup sugar
4 eggs
1/2 cup ground almonds
1/2 cup fresh breadcrumbs

Raspberry Mousse
2 10-ounce packages frozen raspberries
3/4 cup sugar
2 tablespoons raspberry liqueur
2 tablespoons water
1 envelope unflavored gelatin
1 cup heavy whipping cream

Finishing
1 cup heavy whipping cream
2 tablespoons sugar
1 basket fresh raspberries
Confectioners’ sugar

1 10-inch springform pan, buttered, lined with parchment disk
1 9-inch springform pan for construction



1. To make the cake, preheat oven to 350 degrees and set a rack in the middle level. Chop chocolate and place it in a heatproof bowl. Place bowl over a pan of hot water and allow chocolate to melt. Stir melted chocolate smooth and allow to cool.

2. Beat butter and sugar by machine on medium speed until soft and fluffy. Beat in chocolate and scrape bowl and beater(s). Beat in 2 eggs, one at a time, then beat in the ground almonds. Beat in remaining 2 eggs, then breadcrumbs. Scrape batter into prepared 10-inch pan and smooth top. Bake until well risen and firm, about 20 minutes. Cool cake in pan on a rack. Unmold cake, wrap and chill until needed.

3. To assemble dessert, trim top of cake straight and cut cake to a 9-inch diameter by using the outside of a 9-inch springform pan as a guide. Assemble pan and force cake layer into pan. Chill cake in pan until ready to fill with mousse.

4. For the mousse, combine raspberries and sugar in a non-reactive saucepan and bring to a boil over medium heat. Lower heat and simmer until slightly thickened. Puree in food processor and strain away seeds. Chill puree. To assemble mousse, pour liqueur and water into a heatproof bowl and sprinkle gelatin on surface. Allow to soak 5 minutes. Place bowl over gently simmering water and allow gelatin to melt; cool slightly. While gelatin is melting, whip cream until lightly firm, but not grainy. Whisk gelatin into raspberry puree, then fold puree into cream. Quickly pour mousse over cake in pan. Cover with plastic wrap and chill until set, 8 hours or overnight.

5. To finish dessert, whip cream with sugar and spread evenly on mousse. Chill to set cream, then run knife between cream and side of pan. Remove springform side. Garnish top with raspberries and sprinkle berries with confectioners’ sugar.

Answer 4

I checked both websites and yahoo search wasnt able to find anything. Sorry

Answer 5

Oooh I think I'm in love.