Raspberry filling
recipe
used in the cake seen to the left, where raspberry filling was placed on the inside of cream cheese.
i would only do a one layer cake. :D
It should hold for about 2 weeks if kept refrigerated. I keep it in the fridge in a plastic squeeze bottle which makes it easy to use anytime.
Yield: about 1 cup
Ingredients:
12 oz. (1 1/2 cup) frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice
1/3 cup sugar
Directions:
In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat. Cook until the berries have broken down about 5 min. You can use the sauce now if you don't mind the seeds. At this point, while the sauce is still warm, I pour it into a sieve and strain out (most of) the seeds. To get a completely seedless sauce you will need to line your sieve with cheese cloth.
This raspberry sauce is very versatile. It's great on pancakes, yogurt and ice cream. It's also makes an amazing filling for a layer cake. Raspberry sauce elevates even an ordinary dessert into something special.
Drizzle it on your dessert plate with whatever your serving and you'll look like a pastry superstar!
taken from: http://www.half-bakedbaker.blogspot.com/
recipe
used in the cake seen to the left, where raspberry filling was placed on the inside of cream cheese.
i would only do a one layer cake. :D
It should hold for about 2 weeks if kept refrigerated. I keep it in the fridge in a plastic squeeze bottle which makes it easy to use anytime.
Yield: about 1 cup
Ingredients:
12 oz. (1 1/2 cup) frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice
1/3 cup sugar
Directions:
In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat. Cook until the berries have broken down about 5 min. You can use the sauce now if you don't mind the seeds. At this point, while the sauce is still warm, I pour it into a sieve and strain out (most of) the seeds. To get a completely seedless sauce you will need to line your sieve with cheese cloth.
Drizzle it on your dessert plate with whatever your serving and you'll look like a pastry superstar!
taken from: http://www.half-bakedbaker.blogspot.com/
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