Go Back
–+ servings

Turn Up The Pink!

bakingwithnessa
A Pink Heart for Hope, Strenght and Love for those who are fighting, and for those who have lost their battle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Bake Time 30 minutes
To be refrigerated: 1 hour
Total Time 1 hour 45 minutes
Course Afternoon Tea, Cake, Dessert
Cuisine French
Servings 6

Equipment

Heart Flexipan®
Baking Sheet (M)
Colander Scoop
Eco-Chop
Whisk
Spatula
Mini Ladle
Pastry Brush

Ingredients
 

RASPBERRY BATTER

  • 1 pint of raspberries
  • 1 oz (30 g) butter (Melted, light brown)
  • 1.5 oz (40 g) sugar
  • 1 oz (30 g) heavy whipping cream
  • 4 oz (100 g) flour
  • 1 tsp (6 g) baking powder

CHOCOLATE COVER

  • 4 oz (100 g) white chocolate (Melted)
  • 4 drops pink colorant (Wilton Brand)

Instructions
 

  • Preheat oven at 350F/180C.

RASPBERRY BATTER

  • Place butter in a small sauce pan and heat on low until melted. Set aside.
  • Wash your raspberries under cold water and let them dry in the colander.
  • In a mixing bowl, whisk together eggs and sugar.
  • Slowly, add flour and baking powder.
  • Then, whisk in cream and melted butter.
  • Using the eco-chop, purée the raspberries and mix them into the batter.
  • Using the mini ladle, pour your batter into the flexipan®.
  • Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25min)
  • Once your cake is out of the oven, let it cool down for about 15min. Then, Unmold and set aside.

CHOCOLATE COVER

  • In a bain-marie, melt the chocolate on medium heat, and using the spatula, mix until smooth.
  • Then, turn off the stove and fold in a few drop of pink colorant.
  • With the help of a spatula and a brush, spread evenly the melted chocolate onto the entire surface of the Flexipan®.
  • With care, place the cake back in the mold and refrigerate for about one hour.
  • Then peal of the mold, serve and enjoy!

Video

Nutrition

Nutrition Facts
Turn Up The Pink!
Amount Per Serving (6 g)
Calories 259 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 11mg4%
Sodium 106mg5%
Potassium 200mg6%
Carbohydrates 43g14%
Fiber 6g25%
Sugar 22g24%
Protein 4g8%
Vitamin A 95IU2%
Vitamin C 21mg25%
Calcium 114mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Breast Cancer Awareness Month, Cake, Pink October, Raspberry, Think Pink
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can't wait to see them! And follow @bakingwithnessa on Instagram!