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how to make raspberry filling for a cake

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How to make raspberry filling for a cake

A pair weeks in the past I made a white chocolate raspberry cake, and the actual star of the present was its raspberry cake filling!

It was deliciously candy and tart, and the right consistency to fill a cake.

Reading: how to make raspberry filling for a cake

The cake recipe was a fairly detailed, so I needed to make a submit sharing simply the raspberry filling. I additionally hope it will encourage individuals to get inventive and add this filling to their favourite cake and cupcake recipes.

image of white cake with delicious tart raspberry cake filling

This filling could be unbelievable with my chocolate layer cake recipe, and even my matcha cake recipe. The sky’s the restrict!!

Giving This Raspberry Cake Filling Its Silky-Clean Texture

I like the feel of seeds in a recent raspberry and in raspberry jam, however I’ve sturdy emotions in relation to the feel of raspberry filling. It actually must be seedless.

Raspberry filling is normally made with recent or frozen raspberries which might be cooked down to assist focus the combination.

image of raspberry cake filling being cooked down on a stove top in a sauce pot

This thickens the combination and enhances the flavour of the filling.

When doing this, the seeds within the combination additionally turn into extra concentrated.

In case you don’t pressure the combination, the feel of the seeds will be overwhelming. I believe the filling is so a lot better with out the seeds!!

The photograph under reveals the filling after it was strained, however earlier than it was thickened with the cornstarch slurry.

image of stained raspberry cake filling, before being thickened with cornstarch

My Recommendation: Use A Strainer

I hate straining issues, however that is one state of affairs the place I’m keen to whip out my mesh strainer and put within the work.

This helps us get the filling to have that beautiful consistency proven within the photograph above.

image of pouring raspberry compote through a strainer to make it seedless for a cake filling

Read more: how to make a layer cake from a box

The combination is fairly thick as soon as it’s been cooked down, so you really want to push firmly with a rubber spatula to get it by the sieve.

It takes a couple of minutes to do, and is a little bit of an arm exercise.

However it’s 100% price it!! You have to be left with about ½ cup concentrated raspberry seeds, which will be composted.

image of leftover raspberry seeds after straining raspberry compote

Frozen vs. Recent Raspberries

I check out this recipe with each recent raspberries and frozen raspberries. Each varieties work nice, so you may make this recipe with both!

If raspberries are in season, utilizing recent raspberries is a superb thought! Frozen raspberries work nice within the offseason, or when you can’t get your palms on recent raspberries.

Frozen raspberries are additionally fairly a bit cheaper than recent raspberries. For comfort I like to make use of frozen raspberries, as a result of I don’t have to fret about them spoiling if I don’t use them instantly.

image of the ingredients used in this raspberry cake filling including frozen raspberries, sugar, and lemon juice

I additionally suppose that frozen raspberries are picked at peak ripeness, whereas some recent raspberries are picked earlier than they’re absolutely ripe to make transportation simpler.

Getting the Consistency Simply Proper For a Cake

Whereas cooking down the raspberries does thicken the combination, it doesn’t make it fairly thick sufficient so as to add to cake.

In case you’ve ever tried so as to add a bunch of jam between the layers of a tall cake, you understand that you simply want a thick filling or else your cake layers slide far and wide!

I prefer to name it the slip and slide, and it makes cake adorning a nightmare.

image of fluffy and soft white cake layers filled with white chocolate buttercream and a raspberry filling

You additionally want a cake filling to be thick to make sure it gained’t ooze out the perimeters of your cake as soon as it’s stacked and frosted.

Even with the assistance of a piped ring of frosting (i.e. a frosting dam), the filling can nonetheless ooze out because the cake settles.

Read more: can you make cookies with cake mix

Belief me, I’ve had my share of oozing fruit-filled desserts, and nothing is worse!!

Thickening This Raspberry Cake Filling with Cornstarch

This recipe is designed to make a extremely thick filling as soon as it’s absolutely cooled.

It finally ends up being nearly as thick as jelly. The key to creating this raspberry cake filling so thick is cornstarch!

This recipe provides a slurry (a mix of cornstarch and water) to the partially cooked down raspberry combination.

image of raspberry cake filling in a bowl

Utilizing a slurry moderately than including cornstarch instantly into the filling makes it a lot simpler to include the cornstarch into the filling.

I hate making further dishes, however you merely can’t add the cornstarch straight into the raspberry combination.

I’ve tried it, and you find yourself with tons of tiny clumps of cornstarch in your filling!!

My Secret Ingredient

Each time I make something with strawberries or raspberries, I like to include a little bit of recent lemon juice and zest. This recipe makes use of each!

I believe it actually enhances the flavour of the fruit, and provides a brilliant pop of taste.

Simply make certain you a recent lemon! Pre-squeezed lemon juice doesn’t have the identical impact.

image of slice of white chocolate raspberry cake

Even when you plan so as to add this filling to one thing with chocolate in it, I nonetheless advocate including the lemon.

The lemon actually simply acts an accent, and isn’t a dominant taste within the filling.

Suggestions for Making the Greatest Raspberry Cake Filling:

  • Make the raspberry cake filling no less than a day prematurely to permit it to correctly thicken and develop its taste.
  • Make sure to use recent lemon juice and zest to boost the tartness of the raspberries.
  • Pressure the raspberry combination to take away the seeds, to provide it a silky-smooth texture.
  • Save leftover filling to fill cupcakes, add to thumbprint cookies, and even to high ice cream!

Making this Cake Filling in Advance and Storage Suggestions:

  • This raspberry cake filling will be made as much as two weeks prematurely if saved in an hermetic container within the fridge.
  • This raspberry cake filling will be saved within the freezer as much as a month if saved in an hermetic container.
  • Give the filling a stir with a rubber spatula earlier than including it to your cake to make it simpler to unfold.
image of raspberry white chocolate cake decorated with fresh raspberries, flowers, and a white chocolate drip with slice in front

Let Me Know What You Assume

In case you do this raspberry cake filling recipe, I’d love to listen to what you suppose! Please depart a ranking under, and a remark to let me know your ideas 🙂

Read more: how to make raspberry cake filling

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