Raspberry Party Cake Filling 1968 Food

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 LAYER CAKE

Steps:

• Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
• Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
• For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
• Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.

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.

CLASSIC SPONGE CAKE WITH RASPBERRIES AND CREAM FILLING

Steps:

• You will need 2 8-inch sponge tins, lightly greased and lined with parchment paper.
• Pre-heat the oven to gas mark 3/325F/170°C.
• In a large mixing bowl, sift in the flour and baking powder.
• Add all the other 'sponge' ingredients to the bowl and whisk everything together until you have a smooth, well-combined mixture which will take about a minute.
• The mixture should drop easily off a spoon when you give it a tap (if it seems a little too stiff, add 1 tablespoon of water and mix again).
• Now divide the mixture between the 2 prepared tins and level it.
• Place on the centre shelf of the oven and bake for about 30-35 minutes (DO NOT OPEN THE OVEN DOOR for the 1st 30 minutes).
• To test if they are cooked, touch the centre lightly with your finger - if it leaves no impression and springs back, the cake is cooked.
• Remove them from the oven and let it cool in the tin for 5 minutes before turning them out on to a wire rack.
• Carefully peel off the base papers and leave the sponges to get completely cold.
• For the filling, beat the double cream till soft peak.
• Now on the base layer, first spread half of the jam then spread half of the double cream and then scatter the raspberries all over.
• Spread the remaining cream and drizzle the rest of the jam.
• Place the second layer on top, press very lightly to sandwich everything together.
• Lightly dust the top of the cake with icing sugar before serving.

CHOCOLATE CAKE AND FROSTING WITH RASPBERRY FILLING

Steps:

• Cake.
• Heat oven to 350°F.
• Grease and flour pans (two 9 inch round pans - I have used larger pans, and cupcakes - just adjust the cooking time accordingly).
• Combine dry ingredients.
• Mix in all wet ingredients except for the boiling water - beat at medium speed for about 2 minutes.
• Stir in boiling water - the batter will be very thin; this is not a mistake.
• Bake in prepared pans for 30 - 35 minutes or until toothpick stuck in middle comes out clean.
• Cool on rack 10 minutes.
• Remove from pan and cool completely on rack.
• Frosting.
• Combine melted butter with cocoa.
• Add sugar and milk alternately, beating on medium speed until desired consistency is reached.
• Stir in vanilla.
• Filling.
• Stir the vanilla into the preserves until its smooth.
• Assembly.
• Spread Raspberry jam between cake layers.
• Frost completely cooled cake.
• MMM-MMMM So good!

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.

RED VELVET CAKE WITH RASPBERRY FILLING

Steps:

• Preheat oven to 350°F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper.
• Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.
• Combine flour, cocoa, baking soda, baking powder and salt.
• Set aside.
• In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.
• Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.
• Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.
• Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
• Pour batter into prepared pans.
• Tap pans sharply on counter to remove any large air bubbles.
• Bake at 350°F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
• Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
• For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.
• Beat with a mixer at high speed for 3 minutes or until fluffy.
• Add powdered sugar and beat at low speed just until blended.
• To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.
• Spread frosting over top and sides of cake.
• Store cake loosely covered in refrigerator.

RASPBERRY CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
• Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.