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 CAKE ROLL
This is a really tasty dessert, and it doesn't have as many calories as some other sweets. It's also a lot easier to make than you might think. Give it a try!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Spray a 15x10x1-in. baking pan with cooking spray; line with waxed paper and spray again. Set aside. In large bowl, beat egg whites, lemon juice and salt with electric mixer at low speed until foamy. Gradually add granulated sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper, fold flour and lemon zest, 1/4 cup at a time, into egg white mixture. Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when touched in center. Cool on wire for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away waxed paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake. Place rolled cake on rack to cool., Prepare filling by combining cheese spread, vanilla and 2 tablespoons of whipped topping. Gently fold in remaining whipped topping. Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with 1-1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place roll, seam side down, on serving platter. Chill. Garnish with remaining raspberries and lemon zest. Serve chilled.
Nutrition Facts :
DELUXE LEMON POPPY SEED ROLLS WITH RASPBERRY FILLING
Lemon poppy seed dough filled with seedless raspberry jam rolled up cinnamon roll-style and topped with a lemon glaze. I came up with this as a compromise for an Easter treat when my daughter wanted lemon poppy seed cake, my son wanted cinnamon rolls, and I wanted something with raspberry.
Provided by Heather Savage
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 12
Number Of Ingredients 16
Steps:
- Combine milk, egg, egg yolk, lemon juice, sugar, poppy seeds, lemon zest, and yeast in a large bowl. Stir in 2 cups flour, butter, and salt, working in more flour as needed to pull dough away from the sides of the bowl.
- Turn out onto a floured surface and knead until dough is smooth and elastic, adding more flour as necessary. Place in a lightly greased bowl; cover, and let rise until doubled in size, about 1 hour.
- Gently deflate dough and roll into a 12x10-inch rectangle. Spread with raspberry jam, leaving a 1/2-inch border. Roll up from the long side, like a jelly roll, and seal. Carefully slice log into 12 pieces and place cut-side down into a greased 8x8-inch square pan. Cover and let rise until puffy, 40 to 45 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Bake in the center of the preheated oven until lightly browned on top, about 30 minutes.
- Make glaze by stirring together confectioners' sugar, milk, lemon juice, and vanilla extract in a bowl. Drizzle over warm rolls.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 34.9 g, Cholesterol 44 mg, Fat 5.5 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 3 g, Sodium 257 mg, Sugar 16.7 g
RASPBERRY FILLED ROLLS
Categories Bread Fruit Breakfast Brunch Dessert Bake Quick & Easy Dinner Spring Edible Gift
Yield 12 Servings
Number Of Ingredients 12
Steps:
- Flatten each roll into a 4-inch circle. Place a large teaspoon of jam in the center of each circle. Pull the edges of each roll up over the jam and pinch together. Combine brown sugar and crushed almonds in a shallow bowl. Combine butter and vanilla in another bowl. Dip each jam filled roll into butter mixture and then into brown sugar mixture. Place each one, pinched side up in a sprayed muffin cup. If you have any extra brown sugar mixture. Sprinkle over the top. Cover with plastic wrap and let rise until double in size. Bake at 350°F 12-15 minutes. Combine all glaze ingredients and mix well. Drizzle over the top of slightly cooled rolls. Sprinkle with sliced almonds if desired.
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