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Raspberry Magic Custard Cake
Prep Time
40 mins
Cook Time
45 mins
Total Time
1 hr 25 mins
 

These cake bars magically form layers of raspberry deliciousness as they bake in the oven. Light, spongy cake tops a layer of creamy raspberry custard, with whole raspberries strewn throughout. A hint of orange brings out the berries' summery sweetness, and piles of fresh Driscoll's raspberries, kissed with powdered sugar, adorn this showstopping dessert. Bring something new and different to your summer barbecues and picnics this year!

Course: Dessert
Cuisine: American
Keyword: raspberry magic custard cake
Servings: 9 servings
Calories: 320 kcal
Ingredients
  • 30 ounces fresh raspberries, divided (about 6 cups)
  • 4 eggs (large), separated
  • 1/8 teaspoon cream of tartar
  • 1 1/4 cups powdered sugar
  • 2 1/2 tablespoons orange zest (zest of half an orange)
  • 1/2 cup unsalted butter (1 stick), melted and slightly cooled
  • 1 tablespoon orange juice
  • 1 cup all-purpose flour
  • 2 cups milk (I used 1%0
  • 1 teaspoon orange liqueur (such as Triple Sec, Cointreau, or Grand Marnier)
Instructions
  1. Preheat the oven to 325 degrees F, and lightly mist a 9x9 inch brownie pan with non-stick spray.
  2. Puree 12 ounces of berries in a food processor, and strain the puree into a bowl through a fine mesh sieve, pushing it through with the back of a ladle to remove the seeds and pulp. (You can also do this with a food mill or juicer.) Seeds and pulp can be discarded. You should have about a cup of puree. Set aside.
  3. Separate the eggs, placing the whites in a medium bowl and the yolks in a large mixing bowl.
  4. Whip the whites with the cream of tartar, until they hold stiff peaks, and set aside.
  5. Whip the yolks, powdered sugar, and orange zest on high speed until pale and thick (ribbon stage), about 5 minutes.
  6. Stir in the melted butter and orange juice, until incorporated.
  7. Add the flour and mix until smooth.
  8. With the mixer on its lowest speed, gradually pour in the milk, orange liqueur, and reserved raspberry puree.
  9. Fold in the reserved whipped egg whites. (Mixture may look curdled. Try to eliminate as many large lumps as possible, without losing too much volume.)

  10. Pour the batter into the prepared pan, and sprinkle 6 more ounces of fresh raspberries evenly over the surface. (Raspberries will sink to the bottom.)

  11. Bake for 45 minutes, or until the edges are spongy but firm, and the center is still a little jiggly.
  12. Cool completely, remove from pan, and top with another 12 ounces of fresh raspberries. Sprinkle with powdered sugar, garnish with orange zest, and cut into bars.
Nutrition Facts
Raspberry Magic Custard Cake
Amount Per Serving
Calories 320 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 105mg35%
Sodium 54mg2%
Potassium 263mg8%
Carbohydrates 42g14%
Fiber 7g29%
Sugar 24g27%
Protein 7g14%
Vitamin A 547IU11%
Vitamin C 28mg34%
Calcium 104mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.