Ingredients and Weight:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 pints fresh raspberries
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 teaspoon almond extract
Preparation Time:
30 minutes
Cooking Time:
30-35 minutes
Cooking Difficulty:
Level 2 (Easy to Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the batter evenly into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the raspberry sauce. In a small saucepan, combine the raspberries, sugar, and almond extract. Bring to a simmer over medium heat, stirring occasionally. Reduce heat and simmer for 10 minutes, or until the raspberries have softened and the sauce has thickened.
- In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Once the cake is cooled, spread a layer of raspberry sauce over the top. Top with the whipped cream and garnish with additional raspberries, if desired.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Carbohydrates: 40 grams
- Protein: 5 grams
Dish Characteristics:
- Fluffy and moist cake base
- Tart and fruity raspberry sauce
- Light and airy whipped cream topping
- Perfect for a special occasion dessert
User Comments:
- "This dessert is absolutely divine! The raspberry sauce is perfectly balanced and the cake is so moist and flavorful."
- "I made this for a dinner party and it was a huge hit. The presentation is gorgeous and the taste is even better."
- "I'm not a big fan of raspberries, but this dessert changed my mind. The combination of flavors is just amazing."
Special Precautions and Tips:
- To ensure the cake is fully cooked, insert a toothpick into the center. If it comes out clean, the cake is done.
- If you don't have almond extract on hand, you can substitute with vanilla or orange extract.
- For a richer flavor, use dark chocolate or raspberry chocolate chips in the cake batter.
