Blackberryraspberrytruffledessert Recipes

BLACKBERRY-RASPBERRY TRUFFLE DESSERT

Steps:

• Preheat oven to 350°F.
• Butter 3 (9") parchment or wax paper-lined round cake pans.
• Beat first 5 ingredients at medium speed with and electric mixer for 2 minutes or until blended.
• Pour batter evenly into prepared pans.
• Bake for 35-40 minutes or until wooden pick is inserted in center comes out clean.
• Cool cake in pans on wire racks for 15 minutes.
• Remove from pans and remove paper.
• Cool completely on wire racks.
• Combine chocolate morsels and whipping cream in medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth.
• Pour into a mixing bowl; cover and chill 1-1/2 hours or until mixture begins to thicken.
• Cook jams and 1/4 cup water in a small saucepan over medium heat; stirring constantly, 5 minutes or until jam melts.
• Brush tops of cake layers with jam mixture.
• Beat chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form.
• DO NOT OVERBEAT!
• Place 1 layer, glazed side up, on cake platter.
• Spread with half of the chocolate mixture.
• Top with another cake layer, glazed side down; spread with remaining chocolate mixture.
• Top with remaining cake layer, glazed side down.
• Secure layers by inserting wooden skewers from the top layer down through the other two layers.
• Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth.
• Add whipped topping and vanilla, beating until smooth.
• Working quickly, frost top and sides of cake with cream cheese mixture.
• Press pecans around sides of cake.
• Garnish, if desired.
• NOTE: For testing purposes only, they used Betty Crocker SuperMoist Devil's Food Cake Mix and Jelly Belly Confections Blackberries and Raspberries for candy. Candies may be found at Cracker Barrel, in the bulk candy aisle of supermarkets or in specialty stores.

ALMOND, BLUEBERRY, RASPBERRY TRIFLE

Steps:

• Preheat oven to 350°F. Spread all of the almonds (1½ cups) onto a cookie sheet and bake for 4 to 5 minutes or until the nuts just begin to brown and become aromatic. Remove from oven and let cool. Line the bottoms of two 9-inch cake pans with parchment or waxed paper and spray with nonstick cooking spray.
• Prepare the cake batter: Combine the flour, baking powder and salt in a medium bowl; set aside. Beat the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 5 to 8 minutes or until smooth. Add the eggs, one at a time, scraping between additions. Stir in the flour mix, almond extract and ½ cup of the toasted almonds until just blended. Do not over mix.
• Bake the cake: Fill each of the prepared pans with half of the batter. Place the pans in the center of the oven. Bake until the center is firm or when the tip of a small knife emerges clean when it pierces the center of each cake, 30 to 35 minutes. Remove from the oven and cool.
• Make the lemon curd: While the cake is baking, whisk the sugar, eggs, lemon juice and zest together in a microwave-safe bowl. Add the butter. Microwave for 4 to 6 minutes, stirring every minute until the mixture thickens. Cover the bowl with plastic wrap and poke a few holes into the wrap with the tip of a knife to allow steam to escape. Refrigerate until completely cooled.
• Prepare the cakes, fruit and almonds: Slice the rounded tops of the cakes to flatten them. Carefully slice the cakes in half, horizontally, through the middle to create 4 layers. Stir the raspberry jam with 1 tablespoon of water to loosen the texture and toss gently with the raspberries. Whip the cream to medium peaks.
• Assemble the trifle: Place one cake round in the bottom of the trifle bowl, trimming the edges if necessary to fit. Spread about 1/3 of the lemon curd over the cake. Cover with about ½ cup of whipped cream and sprinkle with ¼ cup of the toasted almonds, ¼ of the raspberry mixture and 1 cup of blueberries. Repeat the same process for two more layers. For the last layer, spread the cake with the remaining whipped cream, berries and nuts.

BLACKBERRY TRIFLE

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add sour cream; mix well. Fold in whipped topping. In a 2-qt. trifle dish or deep glass bowl, layer half of the cake cubes, half of the berries and half of the pudding mixture. Repeat layers. Cover and refrigerate for 2-3 hours before serving.

BLACKBERRY CRUMBLE

Steps:

• Grease 13x9 baking dish.
• Add 1/2 cup sugar to pie filling.
• Pour into baking dish.
• Mix flour, sugar, baking powder and salt together in medium bowl.
• Break eggs in to bowl of dry ingredients and mix with hands until mixture becomes crumbly.
• Sprinkle over pie filling.
• Pour melted butter evenly over top (do not spread with utensil).
• Sprinkle cinnamon over the top.
• Bake at 350°F for about 45 minutes, or until center is set.