Raspberry cream cake
Raspberry cream cake recipe in the cake category
Recipe ingredients:
- 1 1/2 cups confectioners sugar
- 2 tablespoons margarine, cut upv
- 1/3 cup Lighter Bake
- 2 large eggs
- 1/2 teaspoon almond extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2/3 cup low fat sweetened condensed milk
- 1/2 cup light low fat sour cream
- 4 teaspoons lemon juice
- 1/4 cup sliced almonds, toasted, optional
- 1/3 cup seedless red raspberry jam or preserves
Recipe method:
- Heat oven to 325 degrees F.
- Coat bottom and sides of 9 inch springform pan or 9 inch cake pan with cooking spray.
- In mixing bowl, beat confectioners sugar and margarine with electric mixer on low speed until blended.
- Add Lighter Bake, eggs and almond extract. Beat until smooth.
- Combine flour and baking powder.
- Beat into batter just until blended.
- Spread batter evenly in pan.
- Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
- In small bowl, combine sweetened condensed milk, sour cream and lemon juice. Whisk until smooth.
- Spread evenly over cake to within 1/4 inch of edge.
- If desired, sprinkle almonds around edge of cream.
- Return to oven for 5 minutes, until topping is set.
- Place on wire rack to cool.
- Stir jam until smooth and spread over top of cake.
- Serve warm or cool, cut into wedges.
- Refrigerate leftovers.
Tags: raspberry, cream, recipe, cake, recipes, cooking