ADoes anyone have any non runny raspberry cake filling?????
AYou could make a raspberry compote and add to taste to BC. Or you could use a jam/preserve.
AWhat's be buttercream? ?? The person wants a white cake with white chocolate buttercream and raspberry filling!! Will the compote be too runny??
I used to do raspberry jam as a filling and people loved it. Then, when needing something different, I mixed the jam with buttercream. I recently started using dehydrated raspberries--pulverizing them in the food processor, and then mixing that in with buttercream. I think that's my favorite combination.
This is a very nice raspberry filling. Very flavorful, but also nice and thick. Fresher and IMO better tasting than jam. I always double the recipe and freeze any leftovers. Can be added to buttercream as well. (may wish to strain again to remove all seeds if adding to BC)
Source: Cake Boss
Notes: yield 1 cup
keeps 1 week refrigerated
keeps frozen 3 months
12 ounce bag of frozen raspberries
½ cup sugar
1 tsp lemon juice
2 heaping tablespoons cornstarch
2 tablespoons raspberry liqueur like Chambord (optional)
Thaw raspberries over strainer, collecting juice. This will take several hours or overnight. Press lightly to squeeze out juice. Add enough water to make ¾ cup liquid. In a small saucepan combine raspberry and lemon juice, sugar and cornstarch. Cook over medium heat stirring constantly until mixture thickens and bubbles. Remove from heat. Strain remaining berries to remove seeds. Add pulp and liqueur to cooled mixture in saucepan. Stir well and refrigerate.
Raspberry jam/preserves mixed with buttercream makes an excellent filling. Just make sure you get seedless raspberry jam/preserves.
AI like to make a filling with pastry cream and whipped cream folded together. Add raspberry (or any other) preserves to taste. It's really a flavored diplomat cream.
AI like the Cake Boss filling recipe mentioned above. Just keep cooking it until it's the consistency you want (although it will also thicken some as it cools). I used it with a vanilla cake that was frosted in white chocolate raspberry buttercream and it was delicious.
AMy last request like this i had done a deconstructed version. I put down a buttercream, topped that with a chocolate gnache and then added fresh rasberries. It was one of the best tasting cakes i had ever done. My customer was very happy with the way ot turned out.