Hi I have used this before But you can also just add Raspberry jam or preserves inbetween the cake. I would split the cake in half(challengeing) but I've done it and just spread the preserves once cake has cooled off, making it easier to split Or use this homemade recipe Raspberry Filling Yields: 1 3/4 cups Ingredients 4 cups raspberries 3/4 cups plus 2 tablespoons water 3/4 cups sugar 2 tablespoons corn starch
Directions In a saucepan, combine the raspberries, 3/4 cups water and sugar. Bring to boil. Simmer for 15 to 20 minutes or until the raspberries have broken down.(you can do this by using a fork to feel the texture of raspberries) Remove the mixture from the heat and strain in a fine-mesh sieve Return the strained mixture to the heat. Dissolve the corn starch in the remaining 2 tablespoons of water. Wisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 minutes more. Remove from heat and cool completely.‘I have loved the stars too fondly to be fearful of the night. Sugar -----Original Message----- From: Kimsan via Cookinginthedark [mailto:[email protected]] Sent: Saturday, July 30, 2016 1:04 AM To: [email protected] Cc: Kimsan Subject: [CnD] filling Hi, Not sure how to word this, because I'm not much of a baker for desserts etc. Anyways, if wanting to bake a cake with lets say rasbury filling, how do I make the filling? Thanks. Kimsan Song [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
