29 lemon cake syrup raspberries Recipes

powdered sugar, egg yolks, all-purpose flour, reduced-fat milk, grated lemon rind, angel food cake , cut into 1/4 inch-thick slices, grenadine or raspberry syrup, drambuie or cognac, cognac, white rum, semisweet chocolate, melted, coarsely chopped almonds

fresh strawberries, water, sugar, downy yellow butter cake, lemon curd, vanilla buttercream, simple syrup, fresh raspberry

raspberries, rinsed and patted dry, blueberries, rinsed and patted dry, strawberries, rinsed, patted dry, hulled and quartered, granulated sugar, chambord raspberry liquor or 11 tbsp other raspberry liqueur or 11 tbsp ruby port, heavy cream, sugar, mascarpone cheese, cake, sliced into 8 1/2 inch thick slices, fresh mint sprig, for garnish, raspberries, rinsed, simple syrup (recipe on recipezaar), fresh lemon juice, cornstarch

good quality bittersweet chocolate (do not use chips!), heavy whipping cream, frozen raspberries , without syrup, granulated sugar (approx .), freshly squeezed lemon juice, salt, sponge cake, any flavor ,that has been baked in a sheet pan,jelly-roll style, your favorite flavor ice cream, egg white, warmed to room temperature, granulated sugar, light corn syrup, water, sugar

milk, good quality white chocolate, broken into pieces, sugar, mascarpone, heavy cream, vanilla extract, raspberry liqueur (creme de cassis) or raspberry-flavored syrup, very thin slices sponge or angel food cake, grated bittersweet or semisweet chocolate, whole strawberries, grated semisweet chocolate, firm, fresh, clean leaves (be sure they are nonpoisonous or lemon leaves work well), whole raspberries, strawberries, halved

angel food cake, cut in 1-inch cubes (10 oz.), instant cappuccino mix (vanilla, like maxwell house), water, neufchatel cheese, brown sugar, vanilla, ground cinnamon, cool whip, thawed (lite ), unsweetened cocoa powder, raspberry puree (see below ), fresh raspberry (optional), frozen raspberries in light syrup, thawed and undrained, lemon juice

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.