RASPBERRY-FILLED CAKE
I dug through two boxes of old recipes that had belonged to my husband's grandmother, looking for golden oldies. This gem is one of them.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. , Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely. , Meanwhile, for filling, heat 1 cup raspberries in microwave for 30 seconds, then mash and measure 1/4 cup juice. Discard seeds. , In a small saucepan, combine sugar and cornstarch; gradually add raspberry juice. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in lemon juice and vanilla; cool. , In a bowl, combine sour cream and whipped topping. Fold in cooled raspberry mixture and remaining berries. Cut cake widthwise in half. Place one layer on a serving plate. Spread with half of the filling. Top with remaining layer and filling. Garnish with additional berries if desired. Store in the refrigerator.
Nutrition Facts : Calories 322 calories, Fat 13g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 298mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 3g fiber), Protein 4g protein.
RASPBERRY PARTY CAKE FILLING 1968
This is Grandma Chics recipe which she uses as fillings in between sponge cake layers or in jelly roll. See my recipe for Grandma Chics Jelly Roll cake recipe. recipe #373101
Provided by andypandy
Categories Dessert
Time 15m
Yield 4 cups whipped
Number Of Ingredients 4
Steps:
- Thaw and drain the frozen raspberries.
- Strain the syrup and reserving a quarter cup .
- Make sure you have drained the berries well.
- In a 1/4 cup of the syrup sprinkle in the gelatin, and stir, to bloom.
- Then melt over boiling water to warm and dissolve gelatin mixture.
- Set aside and cool, to lukewarm.
- Beat the 2 1/2 cups of whipping cream and when it begins to thicken add in the cooled gelatin mixture all at once and continue to beat.
- When it is almost stiff add in the powdered icing sugar gradually, and whip until thick.
- Now fold in the well drained raspberries .
- Fill and frost your desired sponge cake.
RASPBERRY FILLING
A filling that can be used for cakes. You can substitute any berry you like: blueberry, strawberry, pear, or blackberry. A filling with endless possibilities! I use this in a variety of cakes and its always a hit! It will be enough for 1 cake or 12 cupcakes.
Provided by Alisa Provost
Categories Desserts Fillings Fruit Fillings
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.
- Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.
Nutrition Facts : Calories 73.7 calories, Carbohydrate 18.5 g, Fat 0.2 g, Fiber 2.8 g, Protein 0.4 g, Sodium 0.7 mg, Sugar 14.5 g
RASPBERRY-FILLED LAYER CAKE
The fluffy exterior of this cake conceals a delicious pink filling, made simply by combining some of the frosting with raspberry jam.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch 4-layer cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter two 8-by-2-inch professional round cake pans, and line the bottom with parchment rounds. Butter the parchment, and dust pans with flour, tapping out any excess; set aside.
- Sift together the cake flour, baking powder, and salt into a medium bowl, and set aside. Beat the butter in the bowl of an electric mixture fitted with the paddle attachment until it is creamy. Add the sugar to the butter in a steady stream, and continue beating until the butter is light and fluffy, about 3 minutes. Reduce speed to low, and add dry ingredients alternately with the milk and vanilla in three additions, starting and finishing with the dry ingredients; be careful not to overmix. Set batter aside.
- In a medium metal bowl or clean bowl of an electric mixer, whisk egg whites just until stiff peaks form. Fold one-third of the egg whites into the batter until combined. Fold in remaining whites in two batches. Divide batter between prepared pans, and smooth tops with a metal spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 30 minutes. Let pans cool 15 minutes on a wire rack before unmolding. Loosen the sides with a small metal spatula or paring knife, and invert onto greased wire racks. To prevent the layers from splitting, invert again so that the tops are up. Cool completely before assembling cake or wrapping airtight to freeze cake for later.
- If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into two equal layers. (You will have four layers.) Place one-third of the frosting in a bowl, and fold in raspberry jam.
- To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread the top with 1/4 inch of raspberry frosting. Repeat with remaining layers and remaining raspberry frosting, placing the final layer bottom side up. Lightly coat the assembled cake with a thin layer of white frosting to protect against crumbs in the frosting. Finish with remaining frosting. Serve immediately, or keep refrigerated until ready to serve.
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