Raspberry Ribbon Cake Recipe

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Raspberry Ribbon Cake
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Ingredients
14
Count
Nutrition
637
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. In a small saucepan, heat 2 cups cream over medium heat until bubbles form around side of saucepan. Pour over chocolate, whisking until melted; whisk in remaining cream. Cover and refrigerate until chilled. For filling, using a fine sieve, press raspberries into a large bowl. Discard seeds. Cover and refrigerate until chilled.
  2. Let egg yolks and egg whites stand at room temperature for 30 minutes. Sift flour and salt; set aside. For each cake, in a large bowl, beat 6 egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in 1 teaspoon vanilla. Add 1/2 cup of the flour mixture; mix well.
  3. In another bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar on medium speed until soft peaks form. Gradually beat in 1/4 cup sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites. Gently spoon into parchment-lined 15-in. x 10-in. x 1-in baking pan; spread evenly. Bake at 350° for 12-15 minutes or cake springs back when lightly touched. Cool on a wire rack. Repeat for second cake.
  4. In a large bowl, beat 3 cups chilled white chocolate mixture until stiff peaks form; refrigerate. In a bowl, refrigerate the remaining white chocolate mixture. In a small saucepan, sprinkle gelatin over cold water; let stand 5 minutes. Dissolve gelatin over medium-low heat, stirring frequently. Stir gelatin into strained raspberries. Place bowl into a large bowl filled with ice water. Let cool until mixture is syrupy, stirring occasionally. Remove from water bath. Stir a fourth of reserved 3 cups whipped chocolate mixture into raspberry mixture; fold in remaining three-fourths of whipped chocolate mixture. Cover and refrigerate for 30 minutes or until set.
  5. Invert cooled cakes onto wire racks. Trim edges; cut each lengthwise into thirds. Spread one strip with a heaping cup of raspberry mixture to within 1 in. of short sides and 1/2 in. of long sides. Starting at the short end, roll up. Stand on end in center of serving plate. Spread remaining raspberry mixture over remaining strips. Working with one strip at a time, and starting at the edge of the last strip, coil around center roll. Cover and refrigerate.
  6. Beat reserved white chocolate until stiff peaks form. Spread over top and sides of cake. Refrigerate for 1-2 hours. Garnish with raspberries and mint. Yield: 12-16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 636.54 Kcal (2665 kJ)
Calories from fat 295.27 Kcal
% Daily Value*
Total Fat 32.81g 50%
Cholesterol 218.48mg 73%
Sodium 206.87mg 9%
Potassium 565.16mg 12%
Total Carbs 80.82g 27%
Sugars 33.29g 133%
Dietary Fiber 8.44g 34%
Protein 15.28g 31%
Vitamin C 14.6mg 24%
Iron 2.9mg 16%
Calcium 80.4mg 8%
Amount Per 100 g
Calories 216.22 Kcal (905 kJ)
Calories from fat 100.3 Kcal
% Daily Value*
Total Fat 11.14g 50%
Cholesterol 74.21mg 73%
Sodium 70.27mg 9%
Potassium 191.97mg 12%
Total Carbs 27.45g 27%
Sugars 11.31g 133%
Dietary Fiber 2.87g 34%
Protein 5.19g 31%
Vitamin C 4.9mg 24%
Iron 1mg 16%
Calcium 27.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.7
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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