Shimmering Raspberry Jewel Cake: A Glowing Dessert Delight!

Raspberry Mirror Cake (Shiny Red Frosting)

🕒 Total Time: 50 minutes
🕒 Prep Time: 10 minutes
🕒 Cook Time: 40 minutes

Description:

Indulge in the sheer delight of this Raspberry Mirror Cake with its shimmering, jewel-like appearance. The cake boasts a velvety white texture adorned with a glossy red frosting, creating a captivating visual and culinary experience. Infused with the vibrant essence of raspberries and cranberries, this dessert is a feast for both the eyes and the taste buds.

Recipe Category:

Dessert

Keywords:

Raspberries, Berries, Fruit, < 60 Mins, Oven

Nutritional Information:

• Calories: 7783.5
• Fat Content: 306.5g
  • Saturated Fat Content: 99.5g
• Cholesterol Content: 244mg
• Sodium Content: 3660.1mg
• Carbohydrate Content: 1252.3g
  • Fiber Content: 15g
  • Sugar Content: 1035g
• Protein Content: 37.1g

Ingredients:

• 1 cup water
• 1 1/4 cups shortening
• 1/4 cup unsalted butter
• 3 cups powdered sugar
• 1/3 cup kirsch
• 1/2 cup cornstarch
• 1/2 cup fresh raspberries
• 4 mint sprigs
• 2-3 egg whites
• 2/3 cup raspberry preserves
• 4 tablespoons raspberry-cranberry juice concentrate

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).

2. Prepare Cake Pans: Grease and flour two 9 or 8-inch round cake pans.

3. Mix Cake Batter: In a mixing bowl, combine the cake mix, water, oil, and egg whites. Beat on low speed until moistened, then increase to medium speed and beat for 2 minutes until well combined.

4. Bake Cake Layers: Pour the batter into the prepared cake pans. Bake at 350°F for 25-40 minutes, or until the cakes spring back when lightly touched in the center.

5. Cool Cakes: Allow the cakes to cool in the pans on wire racks for 15 minutes. Then, remove them from the pans and let them cool completely on the racks for about 30 minutes.

6. Prepare Frosting: In a large bowl, beat together the shortening and butter until creamy. Gradually add the powdered sugar and beat until smooth. Mix in 2 tablespoons of kirsch, adding more if needed to achieve a soft spreading consistency.

7. Assemble Cake: Trim the cake layers to even them out. Place one cake layer trimmed side down on a serving plate. Spread 1/2 cup of frosting evenly over the layer, then spread with raspberry preserves. Top with the second cake layer, trimmed side down.

8. Frost Cake: Spread the top of the cake with another 1/2 cup of frosting, smoothing it to form a flat surface. Use the remaining frosting to cover the sides of the cake.

9. Decorate: Place the reserved frosting in a small decorating bag fitted with a small star tip. Pipe a decorative edge around the top and bottom edges of the cake.

10. Prepare Mirror Glaze: In a small saucepan, combine the raspberry-cranberry juice concentrate and cornstarch. Bring to a boil over medium to low heat, stirring constantly until thickened. Remove from heat and allow to cool for 10 minutes or until the mixture reaches room temperature.

11. Apply Mirror Glaze: Spoon the thickened glaze over the top of the cake, spreading it to the piped edges of the frosting.

12. Final Touch: Before serving, arrange fresh raspberries around the top edge of the cake and garnish with mint sprigs for an extra flourish.

Enjoy the mesmerizing beauty and delightful flavor of this Raspberry Mirror Cake, sure to dazzle any dessert table! 🍰✨