Raspberry Party Cake Filling 1968 Recipes

RASPBERRY CAKE FILLING

Steps:

• In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
• Let cool completely before spreading onto cake.

RASPBERRY PARTY CAKE FILLING 1968

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.

FROZEN RASPBERRY CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
• Mix brown sugar, flour, and butter together in a bowl to make a crumbly topping. Set aside.
• Combine flour, white sugar, baking powder, baking soda, and salt in a large bowl.
• Beat buttermilk, melted butter, egg, and vanilla extract together in another bowl. Stir into dry ingredients. Spread batter into the prepared pan. Sprinkle with raspberries, then with crumbly topping.
• Bake in the preheated oven until well browned and a toothpick inserted into the center comes out clean, 35 to 40 minutes.

RASPBERRY FILLING

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.

RASPBERRY-CREAM LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
• Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
• In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.