Recipes with Raspberry Cardamom Jelly

Chocolate Buttermilk Cake with Chocolate Mascarpone Frosting and Raspberry Cardamom Filling

(cake recipe courtesy of Great Desserts, Aunt Charlotte’s Milk Chocolate Cake by Jim Fobel)

INGREDIENTS
¼ pound unsalted butter, at room temperature
¼ cup white vegetable shortening
2 cups granulated sugar
3 ounces semisweet chocolate melted and cooled
1 ½ teaspoons vanilla extract
4 whole eggs
1 egg yolk
3 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1 ½ teaspoons baking soda
1 ½ tablespoons distilled white vinegar
1 ½ cups buttermilk

Prepare the cake:
Pre-heat the oven to 350 degrees. Lightly grease three 9-inch round cake pans. Line the bottom of each pan with a circle of parchment paper or waxed paper. Grease the pans again, applying a generous layer to the sides and paper.

In a medium bowl beat together the butter, shortening and granulated sugar until very light and creamy, about five minutes.
Beat in the melted chocolate and vanilla. One at a time, add the eggs, beating well after each addition. Beat in the egg yolk.
Sift together the flour, baking soda and salt.
Place the baking soda and vinegar in a small bowl and stir while it foams; add the buttermilk.
Working quickly and lightly, fold about ½ cup of the dry ingredients into the chocolate mixture. As soon as it is incorporated, fold in a ¼ cup of the buttermilk mixture.
Repeat until all the flour and buttermilk have been added.

Divide the batter among the three cake pans and spread it evenly. Place in the oven immediately and bake for about 30 to 35 minutes, until the centre of each cake springs back when lightly touched. Shift pan positions half way through to allow for even baking. Allow the layers to cool in the pans for twenty minutes.

Chocolate Mascarpone Cream Frosting
1 stick unsalted butter
450 grams Mascarpone Cheese  (can use cream cheese)
2 cups icing sugar
½ cup cocoa

Beat butter and mascarpone cheese until light and fluffy (6-8 minutes). Sift icing sugar and cocoa. Add to mascarpone and butter mixture.

Raspberry Cardamom Jelly Filling
½ jar Artisan Edibles Raspberry Cardamom Jelly

Cake Assembly
Place one layer of cake, flat-side up, on a cake plate.
Spread with thick layer of frosting. Top with Raspberry Cardamom Jelly.
Place the remaining cake layer, flat-side up and spread with more frosting and jelly.
Place the remaining cake layer flat-side down, over the frosting and jelly. Frost the top and sides of the cake.
Chill slightly to set the frosting.


Baked Brie with Raspberry Cardamom Jelly

INGREDIENTS
Round of  Brie Cheese
3 tablespoons Artisan Edibles Raspberry Cardamom Jelly.

Cut rind off top of Brie and place in cheese baker.
Top with Artisan Edibles Raspberry Cardamom Jelly and bake in oven for 10minutes at 350 degrees F.
Spread melted cheese on baguette slices or crackers.


Double Chocolate Cupcakes with Raspberry Cardamom Jelly and Italian Mascarpone Cream

INGREDIENTS
double chocolate cupcakes (use your favourite recipe or a Devil’s Food Cake Mix like Duncan Hines Moist Deluxe)
Italian Mascarpone cream
Artisan Edibles Raspberry Cardamom Jelly
icing sugar
Italian Mascarpone Cream:
1 ¼ cups whipping cream
7 oz. Mascarpone
½ tsp. vanilla extract
1 tbsp. icing sugar

Beat the cream in a bowl until slightly thick.  Add the mascarpone, icing sugar and vanilla. Beat until combined.
Bake the cupcakes and cool. Cut rounds out of the top of the cupcakes (reserve for lids).  Fill the holes with Artisan Edibles Raspberry Cardamom Jelly first and the add the mascarpone cream mixture.
Top with the cupcake lids and dust with extra icing sugar.

 


Vanilla Cream Cupcakes with Raspberry Cardamom Jelly and Italian Mascarpone Cream

INGREDIENTS
Vanilla Cupcakes (Use your own recipe or we recommend Dr. Oetker’s  Yellow Cake Mix)
Italian Mascarpone cream
Artisan Edibles Raspberry Cardamom Jelly
icing sugar
Italian Mascarpone Cream:
1 ¼ cups whipping cream
7 oz. Mascarpone
½ tsp. vanilla extract
1 tbsp. icing sugar

Beat the cream in a bowl until thick.  Add the mascarpone, icing sugar and vanilla.  Best  until combined.
Bake the cupcakes and cool. Cut rounds out of the tops of the cupcakes (reserve for lids). Fill the holes with Artisan Edibles Raspberry Cardamom Jelly first and then add the  mascarpone cream mixture.
Top with the cupcake lids and dust with extra icing sugar.