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Fresh Raspberry Batter Cake With Crme Fraiche Sorbet

A home-style Fresh Raspberry Batter Cake With Crme Fraiche Sorbet made with Cr Me Fraiche, Light Corn Syrup, Fresh Lemon Juice, Granulated Sugar, and Salt. Serves 10. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 cup
• 1 1/2 cup
• 1/2 cup
• 1/2 cup
• 1 pinch
• 2 2/3 cup
• 3 3/4 cup
• 1 tbsp
• 1 tsp
• 1 tbsp
• 1/2
• 6 oz
• 2 cup
• 3 pt
• 10 tbsp
• 10 tbsp

Method (preview)

1. 1

   For the sorbet: Combine and mix all sorbet ingredients in non-reactive bowl; transfer to ice cream maker; process according to manufacturer's instructions; transfer to airtight, non-reactive container; cover; freeze until needed.

2. 2

   For the cake: Heat oven to 350F.

3. 3

   Combine sugar, flour, baking powder, salt, orange zest and vanilla bean in mixing bowl; beat with paddle at medium speed for 1 minute.

4. 4

   Add butter; beat until texture resembles cornmeal.

5. 5

   Add milk; beat until smooth; reserve.

6. 6

   Place a single layer of raspberries on bottom of 5 1/4" quiche dishes.

7. 7

   Spoon 6 oz. batter over each; spread evenly.

8. 8

   Sprinkle each with 1 tablespoon water and 1 tablespoon sugar.

9. 9

   Place dishes on sheet pans; bake until golden brown (about 25 minutes); remove from oven.

10. 10

    To serve, dust top of warm cakes with confectioners' sugar; place cake on plate; put quenelle (ball) of sorbet on cake; garnish with raspberries.

11. 11

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