Raspberry Cake with Two Berry Sauces
Description:
Wow! Is this pretty!!! Feel free to substitute homemade jellyroll with a yellow cake mix – simply slice two layers into four and stack – OR do the same with a ready-made angel cake. All make a fabulous dessert.
Recipe Category: Dessert
Keywords: Berries, Fruit, Low Protein, Healthy, Weeknight, < 4 Hours
Servings: 12
Cook Time: 20 minutes
Prep Time: 1 hour
Total Time: 1 hour and 20 minutes
Nutritional Information (per serving):
- Calories: 500.1
- Fat Content: 5.2g
- Saturated Fat Content: 2.5g
- Cholesterol Content: 64.3mg
- Sodium Content: 112.4mg
- Carbohydrate Content: 114.2g
- Fiber Content: 5.3g
- Sugar Content: 86.4g
- Protein Content: 4.2g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Blueberries | 2 1/2 cups |
| Sugar | 3/4 cup |
| Water | 1/2 cup |
| Fresh lemon juice | 1 tbsp |
| Raspberries | 2 cups |
| Sugar | 3/4 cup |
| Water | 1/2 cup |
| Currant jelly | 1/2 cup |
| Eggs | 3 |
| Sugar | 1 cup |
| Flour | 1 cup |
| Cream of tartar | 1 tsp |
| Baking soda | 1/2 tsp |
| Water | 1/3 cup |
| Pure vanilla extract | 2 tsp |
| Confectioners’ sugar | (for dusting) |
| Fresh raspberry | (for garnish) |
| Fresh blueberries | (for garnish) |
Instructions:
-
Blueberry Sauce:
- In a saucepan, combine blueberries, sugar, water, and fresh lemon juice.
- Simmer for about 12 minutes or until the mixture thickens slightly.
- Remove from heat and let it cool.
-
Raspberry Sauce:
- In another saucepan, combine raspberries, sugar, water, and currant jelly.
- Simmer for 12-15 minutes, stirring occasionally, until the sauce thickens.
- Remove from heat and let it cool.
-
Make the Jelly Roll:
- If using homemade jelly roll, prepare according to your recipe.
- Alternatively, if using a yellow cake mix or ready-made angel cake, slice two layers into four and stack.
-
Preheat Oven:
- Preheat the oven to 375°F (190°C).
- Grease a 10 1/2 x 15 1/2 jellyroll pan.
-
Prepare the Cake Batter:
- In a mixing bowl, beat the eggs until foamy.
- Gradually add sugar and continue beating until well combined.
- Mix in flour, cream of tartar, baking soda, water, and vanilla extract until smooth.
-
Bake the Cake:
- Pour the cake batter into the prepared jellyroll pan.
- Bake for about 12 minutes or until a toothpick inserted into the center comes out clean.
-
Cool and Roll:
- Allow the cake to cool for a couple of minutes in the pan.
- Using a spatula, loosen the edges of the cake until it is loosened from the pan.
- Sprinkle a clean kitchen towel liberally with confectioners’ sugar.
- Quickly turn the cake out onto the kitchen towel.
- Cool the cake completely.
-
Assemble the Cake:
- Once the cake is cooled, spread a layer of raspberry jam over the surface.
- Carefully roll up the cake from the long side.
- Trim the crusty edges, if desired.
- Slice the cake and serve.
-
Plating:
- Cut a slice of the jellyroll cake and place it on a plate.
- Sprinkle with additional confectioners’ sugar, if desired.
- Decorate the plate with a swirl of raspberry sauce and then a swirl of blueberry sauce.
- Top each slice of cake with whipped cream.
- Garnish with fresh raspberries and blueberries.
- Serve and enjoy this delightful raspberry cake with two berry sauces!
This decadent dessert is perfect for any occasion, from casual gatherings to special celebrations. The combination of fluffy cake, tangy raspberry jam, and vibrant berry sauces creates a symphony of flavors that will impress your guests and leave them asking for more. Plus, with the option to use store-bought cake or make your own, you can customize this recipe to suit your preferences and schedule. So go ahead, indulge in a slice of this raspberry cake with two berry sauces, and savor every delicious bite!
